Hill Brush continues to provide innovative solutions for quality and hygiene managers with regard to the ever-present threats of disease and contamination. Through extensive R & D the Salmon Hygiene Technology product line continues to expand producing the highest quality manual cleaning tools available anywhere in the world, specifically used in food safety environments.

return to top of page

Hygiene is a basic requirement in all modern food related establishments and manufacturing plants, with regard to legislation and customers. Productivity must be maximised and employees require a hygienic working environment. Requirements can be difficult to achieve but the best results are gained through good training and the right use of equipment and cleaning systems such as Salmon Hygiene Technology.

return to top of page

Good hygiene influences both the working environment and public health. Poor hygiene can cost the company a lot of money in the form of a tarnished image/reputation and inedible or sub-standard products. Good hygiene can be ensured through the establishment of good routines, namely:

• Basic knowledge of micro-organisms and how useful micro-organisms can be exploited and dangerous ones minimised.
• Correct cleaning methods, specially designed for the food industry.
• Using high-quality, ergonomically designed cleaning implements such as Salmon Hygiene Technology which are appropriate to the tasks.
• Ensuring that the users are fully trained in the correct use of cleaning equipment and the risks associated with hygiene.

return to top of page

Following the outbreak of worldwide food related illnesses in the early 1990s, attention has focused on food hygiene safety. This has lead to the introduction of legislation such as the UK Food Safety Act, the EC Food Hygiene Directive (1993), the EU Regulation (EC) Number 852/2004 on the Hygiene of Foodstuffs, and the US Food Code, with subsequent revisions and updates. Broadly speaking, this legislation aims at “all measures necessary to ensure the safety and wholesomeness of foodstuffs" and that those involved in “the preparation and processing, manufacturing, packaging, storing, transportation, distribution, handling and offering for sale or supply of foodstuffs" (EC Food Hygiene Directive 93/43/EEC, articles 2 and 3.2) should pursue that end with due diligence. The paramount need to minimise the risk of contamination is clear.

EC Regulation 852/2004 states that all equipment with which food comes into contact is to be so constructed, be of such materials, and kept in such good order, repair and condition, as to minimise any risk of contamination. It also requires companies to implement a “Food Management System".

In his UK Recognised Standard for Cleaning Equipment “The Food Hygiene Handbook" (Highfield Publications, first published in 1982), Richard Sprenger states that “all equipment and other utensils which are used in food premises should be designed and constructed to minimise harbourage of soils, bacteria or pests, and to enable them to be thoroughly cleaned and disinfected".

return to top of page

• Much faster in achieving goals required.
• The ergonomics of the product have an effect on the person using it, leading to prolonged energy and usage.
• Extremely easy to clean.
• Available in nine colours to help avoid cross-contamination (HACCP).
• Supreme quality and durability.
• Innovative tools for problem areas.
• Tools withstand high temperatures.
• A safer environment overall, giving cleaning managers peace of mind

return to top of page

Colour Coding greatly assists managers requiring interdepartmental or food type segregation who are implementing HACCP systems, and significantly reduces the chance of cross contamination. In “The Food Hygiene Handbook" (Highfield Publications, first published 1982), Richard Sprenger recommends “the use of different colours or shapes as a code to ensure equipment used for raw food is not used for high risk food". Salmon Hygiene Technology products are stocked in nine colours including blue, green, red, white, yellow, orange, purple and black with most products available with matching coloured backs. Black monofilaments of all diameters are stocked, and most of the brooms and brushes in this brochure can be filled with black material to special order, if they are not available as a standard product.

Salmon Hygiene Technology does not designate particular colours for specific areas or food types, because this is the responsibility of the cleaning managers. Some establishments require inter-departmental equipment segregation, but others require inter-food equipment segregation.

return to top of page

HACCP is a prevention-based system developed by the US Department of Agriculture to help food processors and food service companies eliminate food safety hazards by identifying Critical Control Points. The Points are defined as steps or procedures in the food-handling process, where controls can be applied to prevent or reduce hazards. HACCP is designed to minimise food safety risks by predicting where they are likely to occur and taking preventive action. EC Regulation 852/2004 states that “food business operators shall put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles".

The following image is available as a PDF download - PLEASE CLICK HERE

return to top of page

Salmon Hygiene Technology offers a comprehensive range of cleaning equipment manufactured specifically to clean the hygienically sensitive areas covered by UK and European food hygiene laws. New food hygiene laws have applied in the UK since January 2006 and affect all food businesses, including caterers, primary producers (such as farmers), manufacturers, distributors and retailers. The new laws emanate from new EU legislation, and now more clearly define the duties of food businesses to produce food safely and to achieve consistency. Food businesses must have a food safety management system based on the principal of HACCP-Hazard Critical Control Points.

The products in the Salmon Hygiene Technology range have been constructed to comply with all these existing regulations and to give peace of mind to managers when cleaning hygienically sensitive areas, because they are reliable, easy to clean and strong enough to repeatedly endure testing industrial conditions.

HBC is registered to the European Brushware Federation’s Charter of Professional Hygiene Brushware. This charter was established so as to enable purchasers of the hygiene brushware to be confident that they will be supplied with high quality professional brushware, which complies with all the existing hygiene regulations. See our HYGIENE PRODUCT RATINGS

return to top of page

Salmon Hygiene Technology brushes are manufactured to the highest standards and are made to last. In certain circumstances, often found in food manufacturing areas, where the security of monofilaments is of particular importance, a different approach is required. The Hill Brush Company has developed a revolutionary approach to brush filament retention known as the Dual Retention System or DRS.  Each tuft is stapled into the brush back with food grade stainless steel staples in the normal way but, in addition, epoxy resin is floated into a recess on the face of the brush. The resin permeates the bottom of the tuft hole, covering the filaments and staples and making the face of the brush impervious to moisture and bacterial contamination whilst practically eliminating the possibility of a filament either falling or being pulled out.

The Dual Retention System used in the manufacturing of the Salmon Hygiene Technology Brush Ware is superior to ALL other methods. Read more about RESIN-SET-DRS-BRUSH- TECHNOLOGY

 

return to top of page

Products in this range contain a uniquely created additive using silver ion technology at a precise concentration to prevent in excess of 99% of bacterial contamination including MRSA and E-Coli.  With comprehensive approval for food contact applications, the anti-microbial properties do not deteriorate over time and are unaffected by the harshest cleaning chemicals and abrasion. 

Used together with standard cleaning procedures, the anti-microbial additive effectively inhibits the growth of a broad range of mould, mildew and bacteria on the surface of the products themselves.  Brush ware in this range is also Resin-Set DRS as standard.

Salmon Hygiene Technology continues to provide innovative solutions for cleaning managers and the ever-present threats of disease and contamination. Today anti-microbials are widely used to reduce hospital acquired infections and are perhaps better known as penicillin and tetracycline which have paved the way for better health for millions around the world.

return to top of page

This range comprises of plastic hand tools such as scrapers, scoops and shovels. Food production lines contain metal detection machines, and by using Salmon Metal Detectable tools, if any part of the tool should enter the food itself, they would be detected and the contaminated product quarantined.

The special ingredient used during the moulding process to produce the metal detectability also gives the products anti-static properties. The products have been independently tested, and the results showed that they are slow dissipative, and the ESD (electrostatic discharge) was zero. Therefore the products are safe for use in flammable atmospheres with ignition energies down to 0.25 millijoules.

Salmon Hygiene Technology products are mostly available in eight colours, to assist interdepartmental or food type segregation required in the implementation of the HACCP systems, where colour coding significantly reduces the chance of cross contamination. Hygiene managers still have the responsibility of organising their own hygiene systems, but will be assured that if they purchase professional hygiene equipment with the Salmon logo from HBC, it will be fit for purpose.

return to top of page

Most of the products from Salmon Hygiene Technology are packed in individual poly bags, and in most cases these bags are made from biodegradable polypropylene. The bags degrade through photothermal-oxidation (the effects of UV, heat and O2) and through thermooxidation (heat and O2, without any UV).

When disposed of in landfills the bags will degrade within 12 to 24 months and will ultimately biodegrade in the presence of microorganisms, moisture, heat and oxygen into simpler materials found in nature (water, carbon dioxide and biomass). This is described in ASTM D 6954-04, which is the standard guide developed for Exposing Biodegradation.

return to top of page