{"id":23488,"date":"2025-10-30T10:01:34","date_gmt":"2025-10-30T08:01:34","guid":{"rendered":"https:\/\/puhastusekspert.ee\/articles\/study-visit-to-denmark-august-25-28-2025\/"},"modified":"2025-10-30T10:01:37","modified_gmt":"2025-10-30T08:01:37","slug":"study-visit-to-denmark-august-25-28-2025","status":"publish","type":"post","link":"https:\/\/puhastusekspert.ee\/en\/articles\/study-visit-to-denmark-august-25-28-2025\/","title":{"rendered":"Study Visit to Denmark August 25 \u2013 28, 2025"},"content":{"rendered":"\n
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On August 25\u201328, 2025<\/strong>, Estonian cleaning and healthcare specialists participated in a job shadowing program in Denmark as part of the Erasmus+<\/strong> learning mobility. The job shadowing took place in the large kitchen of Aarhus University Hospital (AUH)<\/a><\/strong>, at the organic farming-focused dairy <\/strong>Thise Mejer<\/strong><\/a>, and at Vikan A\/S<\/a><\/strong>, a world-leading manufacturer and supplier of hygienic cleaning tools for the food and beverage industry and other hygiene-sensitive environments. The following organizations participated in the learning mobility: P.Dussmann, SOL Baltics O\u00dc, North Estonian Medical Centre, Tartu Health Care College, East Tallinn Central Hospital, Medicum Healthcare Services AS, P.Dussmann, Arkaadia Puhastuse O\u00dc, Pesuekspert, P\u00e4rnu Hospital Foundation, and Puhastusimport. The learning mobility took place within the framework of the Erasmus+ program under contract number 2024-1-EE01-KA121-VET-000236654. During the study visit, participants experienced Denmark’s systematic and thorough approach to work processes. Strict rules were established in all institutions, ensuring work quality and hygiene, and employees were motivated and satisfied with their work. Employee well-being and satisfaction are also highlighted from an ESG (Environmental, Social, and Governance principles) perspective, as this is an integral part of responsible and sustainable business. <\/div>\n<\/div>\n\n\n\n
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During the job shadowing, various topics were addressed, concerning the modern challenges in the cleaning sector and food hygiene:<\/h3>\n\n\n\n
<\/path><\/svg>work organization in hospital large kitchens<\/strong>, food hygiene, and the implementation of HACCP principles,<\/span><\/div>
<\/path><\/svg>the use of digital management systems<\/strong> (e.g., eSmiley) to ensure food safety and waste reduction,<\/span><\/div>
<\/path><\/svg>the color-coding system for cleaning tools<\/strong> and its role in preventing cross-contamination,<\/span><\/div>
<\/path><\/svg>environmentally friendly solutions<\/strong> \u2013 organic raw materials, eco-labeled cleaning tools, and biodegradable microfiber products,<\/span><\/div>
<\/path><\/svg>the importance of employee well-being and mentoring programs<\/strong> in fostering teamwork, motivation, and long-term commitment,<\/span><\/div>
<\/path><\/svg>innovation in cleaning tool manufacturing<\/strong> (robot workforce, quality tests, and UST technology), which supports high hygiene standards and reduces environmental impact.<\/span><\/div><\/div>\n<\/div>\n<\/div>\n\n
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Aarhus University Hospital Large Kitchen<\/h3>\n\n\n\n
The AUH large kitchen is one of Denmark’s largest, preparing food for thousands of patients and staff. HACCP principles are implemented there, and a digital management system, eSmiley, is in use, which helps ensure food safety, reduce food waste, and meet international standards (HACCP, ISO 22000). Over 80% of the raw materials are organic<\/strong>, and the kitchen also produces several additional items itself, such as mayonnaise and pesto. The scale of the kitchen is demonstrated by the numbers: annually, 60 tons of flour, 300,000 eggs, 200,000 liters of milk, and tens of tons of meat and dairy products are consumed. Additionally, the hospital has its own bakery. Cleaning is strictly systematic \u2013 color-coded tools<\/strong> are used, which minimize cross-contamination. For example, orange tools are designated for the cold kitchen, green for the hot kitchen, blue for the meat section, and yellow for the bakery. The tools were clean, mounted on walls with fasteners, and cleaning plans were clearly visible. Employee well-being and a mentoring program, where experienced employees support new colleagues, are also considered important. Many employees have worked in the kitchen for 25\u201340 years, which indicates a strong team spirit and satisfaction. <\/div>\n<\/div>\n\n\n\n
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Vikan A\/S \u2013 Professional Cleaning Tools<\/h3>\n\n\n\n
Vikan was founded in the 19th century with the vision “We can” and is today one of the world’s leading manufacturers of professional cleaning tools. The company produces over 3,000 products designed for hygiene-sensitive sectors such as the food and beverage industry, healthcare, and cleaning services. Vikan’s cleaning tools comply with EU and FDA requirements. The company conducts migration analysis tests to ensure that harmful substances do not transfer from cleaning tools to foodstuffs. During production, the bristle retention strength is tested every hour to prevent them from detaching during use. Vikan also has factories in Estonia, in P\u00f5ltsamaa, where microfiber mops and cloths bearing the Nordic Swan Ecolabel are produced. The company has also developed biodegradable disposable microfiber mops that decompose in nature within 2\u20134 years. Additionally, they offer innovative UST brushes<\/strong> (Ultra Safe Technology), designed to meet particularly high hygiene standards in the food industry. During the study visit, participants were able to test Vikan’s cleaning tools on both smooth and uneven surfaces. During the tests, for example, flour, oatmeal, and water were used to assess the practicality and ergonomics of the products. <\/div>\n<\/div>\n\n\n\n
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Thise Mejer \u2013 Organic Farming and Quality<\/h3>\n\n\n\n
Thise Mejer is a dairy focused on organic farming, with all its suppliers being certified organic producers. The company’s product portfolio is extensive \u2013 ranging from milk and yogurt to cheese, butter, and sour cream production. Exports account for approximately 20% of their production, with the remainder primarily consumed in the Danish market. In this dairy, color-coded cleaning tools<\/strong> are also implemented to prevent cross-contamination in different production areas. For example, yellow tools were used for cleaning the internal surfaces of machines, and green tools for external surfaces. Vikan and Thise Mejer collaborate closely \u2013 cleaning tools are tested in a real production environment to ensure their performance and safety.During the job shadowing, a high level of systematic approach, strict adherence to cleaning and hygiene rules, and high employee motivation were observed in Danish organizations. This experience provided participants with valuable practical knowledge on how food hygiene, environmental sustainability, and innovation can work together. <\/div>\n<\/div>\n\n\n\n
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Artikli autor: Merlin Salu<\/a><\/em><\/div>\n<\/div>\n<\/div>\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

\n
\n
On August 25\u201328, 2025<\/strong>, Estonian cleaning and healthcare specialists participated in a job shadowing program in Denmark as part of the Erasmus+<\/strong> learning mobility. The job shadowing took place in the large kitchen of Aarhus University Hospital (AUH)<\/a><\/strong>, at the organic farming-focused dairy <\/strong>Thise Mejer<\/strong><\/a>, and at Vikan A\/S<\/a><\/strong>, a world-leading manufacturer and supplier of hygienic cleaning tools for the food and beverage industry and other hygiene-sensitive environments. The following organizations participated in the learning mobility: P.Dussmann, SOL Baltics O\u00dc, North Estonian Medical Centre, Tartu Health Care College, East Tallinn Central Hospital, Medicum Healthcare Services AS, P.Dussmann, Arkaadia Puhastuse O\u00dc, Pesuekspert, P\u00e4rnu Hospital Foundation, and Puhastusimport. The learning mobility took place within the framework of the Erasmus+ program under contract number 2024-1-EE01-KA121-VET-000236654. <\/p>\n

During the study visit, participants experienced Denmark’s systematic and thorough approach to work processes. Strict rules were established in all institutions, ensuring work quality and hygiene, and employees were motivated and satisfied with their work. Employee well-being and satisfaction are also highlighted from an ESG (Environmental, Social, and Governance principles) perspective, as this is an integral part of responsible and sustainable business. <\/p><\/div>\n<\/div>\n

\n
<\/div>\n<\/div>\n<\/div>\n
\n
\n

During the job shadowing, various topics were addressed, concerning the modern challenges in the cleaning sector and food hygiene:<\/h3>\n
\n
<\/path><\/svg>work organization in hospital large kitchens<\/strong>, food hygiene, and the implementation of HACCP principles,<\/span><\/div>\n
<\/path><\/svg>the use of digital management systems<\/strong> (e.g., eSmiley) to ensure food safety and waste reduction,<\/span><\/div>\n
<\/path><\/svg>the color-coding system for cleaning tools<\/strong> and its role in preventing cross-contamination,<\/span><\/div>\n
<\/path><\/svg>environmentally friendly solutions<\/strong> \u2013 organic raw materials, eco-labeled cleaning tools, and biodegradable microfiber products,<\/span><\/div>\n
<\/path><\/svg>the importance of employee well-being and mentoring programs<\/strong> in fostering teamwork, motivation, and long-term commitment,<\/span><\/div>\n
<\/path><\/svg>innovation in cleaning tool manufacturing<\/strong> (robot workforce, quality tests, and UST technology), which supports high hygiene standards and reduces environmental impact.<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n
\n

Aarhus University Hospital Large Kitchen<\/h3>\n
The AUH large kitchen is one of Denmark’s largest, preparing food for thousands of patients and staff. HACCP principles are implemented there, and a digital management system, eSmiley, is in use, which helps ensure food safety, reduce food waste, and meet international standards (HACCP, ISO 22000). Over 80% of the raw materials are organic<\/strong>, and the kitchen also produces several additional items itself, such as mayonnaise and pesto. The scale of the kitchen is demonstrated by the numbers: annually, 60 tons of flour, 300,000 eggs, 200,000 liters of milk, and tens of tons of meat and dairy products are consumed. Additionally, the hospital has its own bakery. Cleaning is strictly systematic \u2013 color-coded tools<\/strong> are used, which minimize cross-contamination. For example, orange tools are designated for the cold kitchen, green for the hot kitchen, blue for the meat section, and yellow for the bakery. The tools were clean, mounted on walls with fasteners, and cleaning plans were clearly visible. Employee well-being and a mentoring program, where experienced employees support new colleagues, are also considered important. Many employees have worked in the kitchen for 25\u201340 years, which indicates a strong team spirit and satisfaction. <\/div>\n<\/div>\n
\n
<\/div>\n<\/div>\n<\/div>\n
\n
<\/div>\n
<\/div>\n
<\/div>\n<\/div>\n
\n
\n

Vikan A\/S \u2013 Professional Cleaning Tools<\/h3>\n
Vikan was founded in the 19th century with the vision “We can” and is today one of the world’s leading manufacturers of professional cleaning tools. The company produces over 3,000 products designed for hygiene-sensitive sectors such as the food and beverage industry, healthcare, and cleaning services. Vikan’s cleaning tools comply with EU and FDA requirements. The company conducts migration analysis tests to ensure that harmful substances do not transfer from cleaning tools to foodstuffs. During production, the bristle retention strength is tested every hour to prevent them from detaching during use. Vikan also has factories in Estonia, in P\u00f5ltsamaa, where microfiber mops and cloths bearing the Nordic Swan Ecolabel are produced. The company has also developed biodegradable disposable microfiber mops that decompose in nature within 2\u20134 years. Additionally, they offer innovative UST brushes<\/strong> (Ultra Safe Technology), designed to meet particularly high hygiene standards in the food industry. During the study visit, participants were able to test Vikan’s cleaning tools on both smooth and uneven surfaces. During the tests, for example, flour, oatmeal, and water were used to assess the practicality and ergonomics of the products. <\/div>\n<\/div>\n
\n
<\/div>\n<\/div>\n<\/div>\n
\n
<\/div>\n
<\/div>\n
<\/div>\n<\/div>\n
\n
\n

Thise Mejer \u2013 Organic Farming and Quality<\/h3>\n
Thise Mejer is a dairy focused on organic farming, with all its suppliers being certified organic producers. The company’s product portfolio is extensive \u2013 ranging from milk and yogurt to cheese, butter, and sour cream production. Exports account for approximately 20% of their production, with the remainder primarily consumed in the Danish market. In this dairy, color-coded cleaning tools<\/strong> are also implemented to prevent cross-contamination in different production areas. For example, yellow tools were used for cleaning the internal surfaces of machines, and green tools for external surfaces. Vikan and Thise Mejer collaborate closely \u2013 cleaning tools are tested in a real production environment to ensure their performance and safety.
During the job shadowing, a high level of systematic approach, strict adherence to cleaning and hygiene rules, and high employee motivation were observed in Danish organizations. This experience provided participants with valuable practical knowledge on how food hygiene, environmental sustainability, and innovation can work together. <\/div>\n<\/div>\n
\n
<\/div>\n<\/div>\n<\/div>\n
\n
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Artikli autor: Merlin Salu<\/a><\/em><\/div>\n<\/div>\n<\/div>\n

Read more<\/a><\/p>\n","protected":false},"author":15,"featured_media":20872,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_gspb_post_css":".gspb_container-id-gsbp-264c046,.gspb_container-id-gsbp-5da9473{flex-direction:column;box-sizing:border-box}#gspb_container-id-gsbp-1486592.gspb_container>p:last-of-type,#gspb_container-id-gsbp-20e1b6a.gspb_container>p:last-of-type,#gspb_container-id-gsbp-264c046.gspb_container>p:last-of-type,#gspb_container-id-gsbp-314e897.gspb_container>p:last-of-type,#gspb_container-id-gsbp-40427af.gspb_container>p:last-of-type,#gspb_container-id-gsbp-45a99f6.gspb_container>p:last-of-type,#gspb_container-id-gsbp-4bb1204.gspb_container>p:last-of-type,#gspb_container-id-gsbp-56d9716.gspb_container>p:last-of-type,#gspb_container-id-gsbp-5da9473.gspb_container>p:last-of-type,#gspb_container-id-gsbp-7296179.gspb_container>p:last-of-type,#gspb_container-id-gsbp-af30bd0.gspb_container>p:last-of-type,#gspb_container-id-gsbp-ba4d46a.gspb_container>p:last-of-type,#gspb_container-id-gsbp-be2a7f0.gspb_container>p:last-of-type,#gspb_container-id-gsbp-d4e2857.gspb_container>p:last-of-type,#gspb_container-id-gsbp-df6c2ae.gspb_container>p:last-of-type,#gspb_container-id-gsbp-e064f6d.gspb_container>p:last-of-type,#gspb_container-id-gsbp-e98aa18.gspb_container>p:last-of-type,#gspb_container-id-gsbp-f4b1c3d.gspb_container>p:last-of-type{margin-bottom:0}#gspb_container-id-gsbp-5da9473.gspb_container{position:relative;display:grid;grid-template-columns:repeat(2,minmax(0,1fr));row-gap:5px;column-gap:10px}@media 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