Vikan's Global Hygiene Specialist Deb Smith writes about the use of cleaning and sanitation practices in the efforts to slow the spread of COVID-19 in food processing facilities and the restaurant industry.
Some of the most frequently asked questions, along with answers from Amit Kheradia, Remco's food safety specialist, are included in this concise Q&A.
This eNewsletter from Remco and BNP Media covers the basics of the COVID-19 virus, what it means for the food processing industry, and how to minimize its impact on a plant.
This brief document outlines U.S.-specific and global food safety response to the crisis, with information from the World Health Organization and Frank Yiannas of the FDA.
We have taken several measures to ensure our business operations remain safe during this crisis. Learn about the procedures that we've put in place to protect our employees, distributors, and customers during this time.
This brochure offers recommendations centered around a cohesive set of procedures, messaging, and tools intended to help food manufacturing facilities during a shutdown.
This article is based off of research Deb Smith, global hygiene specialist at Vikan, did for the white paper "Minimizing the Risk of COVID-19 Transmission Through Cleaning and Sanitation." This more concise version covers high-level topics like best practices and recommended sanitation updates.