The colour of money
August 1st 2006

Hygiene regulations within the food industry are becoming increasingly stringent. At the same time, managers are being required to maintain, if not actively reduce, their cleaning spend. How can managers compromise without reducing standards? Vikan believes it has the answer

Colour coding is one solution. By separating cleaning tools used in high risk areas, colour coding substantially improves hygiene and reduces the risk of bacteria and contamination passing from one area to another.

In the food industry, it is vitally important to separate production areas into well defined hygiene zones: high, medium and low risk. There are no right answers: different circumstances dictate different zones and any number might be correct. These could be different production areas or even different areas within the same zone. It's the prevention of migrating bacteria which is vital.

There are no particularly recommended colours. But if using raw materials, select a contrasting colour. For example, don't choose green in a pea processing plant. And in high risk areas, select a good signal colour: red, green or blue.

This might seem complicated and time consuming. Wrong! Installed correctly, the right colour coding system saves time and increases efficiency. And Vikan employs a simple computerised colour coding plan which, it says, enables its team of professionals to draw up the most effective plan for each individual company quickly and easily.

It is commonly accepted that the wage bill accounts for the major percentage of all cleaning costs. Vikan has, in fact, proven that the correct choice of colour coded cleaning tools combined with a sensibly planned cleaning operation can shave some five percent of this bill.

Colour coded tools, for example, will only be used in their designated areas. Store them on a matching colour coded wall rack at the point of use and missing, dirty or tools which need replacing can be quickly identified.

Selecting the correct tool for each specific task means jobs can be accomplished quickly and completed successfully. Many companies include tools for the food industry within their product range but Vikan researches, develops, designs and manufactures a complete and comprehensive range of food industry specific cleaning tools: brooms, brushes, squeegees, mops and more.

And being food industry specific, Vikan's tools incorporate many useful features. Product cleanliness, for example, is vital if high hygiene standards are to be maintained. Vikan's tools can be boiled or autoclaved at temperatures of up to 130C.

Undoubtedly hard work, constant repetition of the cleaning process is known to place a strain on the operator. In Denmark, in fact, it is recorded that absenteeism due repetitive strain injury probably accounts for some thirty percent of all sick leave. Designed to minimise, if not actually remove body strain, Vikan's tools and equipment are ergonomically designed for maximum comfort and ease of use. Handles, for example, fit neatly into the hand, easing any strain on the hand, wrist and shoulder. Handles are available in different lengths to suit individual operator heights while an angle adjustable brush can be set in the ideal position for the level at which the operator is working.

All tools fit the same handle thread. A major saving as only one handle system is need for a range of brooms and squeegees.

All products, too, are manufactured from high quality, solid plastic as opposed to the more common foam plastic. No holes, no cracks and rounded edges mean a minimal risk of damaging and denting, thereby reducing the risk of creating crevices for bacteria growth.

Totally committed to meeting the stringent demands of the food industry and easing pressure on the Hygiene Manager, Vikan constantly seeks to develop new tools. A recent introduction is the new colour coded bucket system incorporating many useful features to simplify and speed up the cleaning process.

Other less common but very popular tools include the Turks Head Brush: a cylinder brush with a special rounded head for cleaning mixing bowls which has also proved ideal for cleaning drains. Originally built for cleaning egron towers, Vikan's large 27cm tube cleaner has also found another useful function as cleaner of air ducts frequently a source of cross contamination. And to save having to erect a scaffold to reach those overhead ceiling pipes, Vikan suggests its six metre long handle pipe cleaning brush complete with knee joint so it bends into different positions to reach both tops and sides.

Eliminate cross contamination, reduce absenteeism, save time and money on the cleaning operation and opt for a quality range of colour coded range of food industry specific tools.

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