The Importance of Colour Coding your cleaning Equipment

Food manufacturers can benefit from colour coding their cleaning tools and utensils on site. Providing the user with a clear colour coded system that identifies what tools or utensils are to be used on what and where.

Colour coded cleaning tools enable site to separate their cleaning tools from the food contact utensils. It allows each area in the factory to have dedicated colour coded zone, often low risk area will have dedicated blue cleaning tools and utensils, and high care area will have red cleaning tools, and when there is a risk of an allergen, an allergen room may opt for orange cleaning tools to clearly identify what belongs in what area. The colour coding goes a stage further in each of the areas for drains. For example, black cleaning tools for cleaning drains in low risk and grey cleaning tools for drains in high care. This further colour coding in each area ensure drains are never cleaned with the standard cleaning tools required in that area of the factory. Providing these colour coded systems is the best way for operatives to easily spot when reaching for a cleaning tool or utensil what its purpose is, thus reducing the risk of cross contamination from allergens or microorganisms such as Listeria.

Storing the colour coded cleaning tools on dedicated shadow boards not only looks better, it extends the life of the tools as damage is reduced and also provides greater efficiency and speed to locating the items. An in-place colour coded system is easy to understand and learn, and there is no language barrier, so no misunderstanding.

Below is an example of how each area in the factory can have its own dedicated colour coded area.

A well organised work area, with a colour coded system that is easily visible, enhances and shows dedication to food safety and a high standard of food hygiene to your customer and authorities.

Feel free to contact us at SOS Hygiene to discuss your Vikan cleaning tool requirements and have one of our experts visit your facility and carry out a Site Survey. We will develop a custom-designed colour-coding plan to make your operation as efficient, safe and hygienic as possible using a preferred supplier Vikan.

Further information below on Global Standards and their colour coded cleaning tool requirements:

The BRC Global Standard for Food Safety requires all cleaning equipment to be colour coded or to have identification labels.

The General Food Safety Initiative (GFSI) approved BRC, FSSC22000, IFS and SQF food standards require prevention of cross-contamination & cross-contact in all areas of food hygiene and cleaning areas.

FSSC 22000 is comprised of ISO standards. This specifies the controls on cross-contact & cross-contamination.

IFS Food Standard states that cleaning equipment must be clearly identified. Cross-contamination must be avoided at all times.

The SQF Code on Food Manufacturing requires separate areas for all products, functions, & zones, therefore reducing the risk of cross-contamination.