Vikans Ultra Safe Technology brushware (UST) have been developed specifically to minimise the risk of contamination from this source, and reduce bristle loss. Their fully moulded construction eliminates the need for drilled holes, staples and resin, thus minimising the presence of crevices where contamination can be trapped. Additionally, their unique construction enables every bristle to be individually fixed, so that the loss of one bristle does not affect the security of others in the bundle. This minimises the risk of bristle loss and therefore of foreign body contamination. They also have a unique bristle patterns designed and tested to improve the functionality and cleanability of each brush type. All UST products are made entirely of recyclable materials that are EU and FDA food contact compliant. FOOD SAFETY INFORMATION Vikan are passionate about improving food safety and quality through the application of hygienic design in their products, The Ultra Hygiene and food handling tool ranges have been specifically developed with this in mind but all new and improved Vikan products are subject to application of hygienic design principles, as appropriate, at the design phase. For example, our 20 litre bucket has open, sloped carrying handles that make them easy to clean and drainable. It also has sloped drainage holes in the base, also to allow drainage when stored upside down. To find out more about hygienically designed cleaning and food handling tools, and how Vikan can help you minimise the risk of product contamination and maximise food safety, please visit the Vikan website www.vikan.com Author: Deb Smith Global Hygiene Specialist Vikan REFERENCES [1] EHEDG Guideline Document No. 32 (2005). Materials of construction for equipment in contact with food . [2] EHEDG Guideline Document No.8 (2018). Hygienic Equipment Design Criteria , https://www.ehedg.org/guidelines-working-groups/guidelines/guidelines/detail/ hygienic-design-principles [3] 3A: https://3a-elearning-modules.s3.amazonaws.com/Module+1.0.+Overview+of+Principles+of+Hygienic+Design+-+Storyline+output/story_html5.html [4] Holah, J.T. (1999). Effective microbiological sampling of food processing areas . Guideline No. 20, Campden & Chorleywood Food Research Association. [5] Schäfer, D., Steffens, J., Barbosa, J., Jamile Z., Rogério L. C. (2017). Monitoring of contamination sources of Listeria monocytogenes in a poultry slaughterhouse. LWT – Food Science & Technology. Dec 2017, Vol. 86, p. 393-398. [6] Smith, D.L. (2015). The hygienic design of food industry brushware - the good, the bad and the ugly. Journal of Hygienic Engineering and Design. Vol. 12, pp. 8-17. [7] British Retail Consortium (2022). Global Standard Food Safety. Issue 9 , August 2022. [8] FSSC 22000: ISO/TS 22002-1:2009 (2013). Prerequisite programmes on food safety, part 1: food manufacturing. https://www.iso.org/standard/44001.html [9] Fairley, M., Smith, D., and Timmerman, H. (2015). Hygienic operation of floor drainage. EHEDG yearbook 20015-16. [10] Smith, D. L. (2015). Decontamination of food industry cleaning brushware – A matter of hygienic design. New Food Magasine – Hygiene supplement. Issue 3, June 2015. Vikan A/S - Department of Hygiene & Food Safety © 2016 Vikan A/S · Revised 2023 04
Download PDF file