8th Feb 2023
Implementing a Color-Coded Cleaning Plan promotes organization and cleanliness! There are a variety of different methods for color coding the tools! In Food Production, good hygiene and cleaning practices are imperative for food safety. Color Coded Cleaning equipment, food handling equipment and other tools enable the facility to reduce the risk of cross contamination. Using color coded tools makes it easier to separate processes, zones, and equipment in your food production areas. Which minimizes the chance of cross contamination. Color-coding should be implemented into a business’s workflow to encourage Good Manufacturing Practice (GMP), or to ensure reductions of risks in your HACCP program.
Our full line of color-coded tools and equipment is designed for a variety of purposes and environments. Choosing the most efficient product for a given job is important. Scrapers and Squeegees are designed to handle wet environments. Scoops and Shovel are designed for handling dry goods. There are many types of brushes and brooms designed for different applications. Hand brushes are meant for manual scrubbing and cleaning. Brooms and scrubber brushes are design for both wet and dry cleaning. Wall Brackets help organize the color-coded cleaning products. Also, there are a wide range of lengths and materials of handles. All these products are hygienically designed to be easy to clean.
One of the most common practices when using color coded cleaning is to organize tools by cleaning purpose or the contamination risk level. Red Cleaning tools represent the most high-risk areas, such as bathrooms, toilets and urinals and other high exposure areas. Yellow products are mean to be used on cautious or medium risk areas. Blue products are meant to be all purpose of low-risk areas. Green products are generally reserved for food prep.
Another option for a Color-Coded Cleaning Plan is to protect against allergens. For example, green products could be used for allergen non-contact areas and red could be used for allergen contact areas. There are many different options for color coded cleaning supplies!
Using different colored tools to differentiate different shifts is also an option. Distinguishing by shifts creates an opportunity to make sure each shift has sanitized products, or the correct products for each shift’s role in production.
Color Coded Tools can also be used to distinguish different zones or areas of a facility. Using a different color tool for each area or station of a facility creates more organization and a visual divide between the area. One may choose to use a different color for each part of a manufacturing process or different colors for different rooms. This decreases the chance of contamination from one area cross contaminating another space.
There are several things that you should be mindful of when considering Implementing a Color-Coded Cleaning Plan. You should use contrasting colors so there is an easy distinction between the colors. Also, consider colorblindness when choosing your colors for the color coding. Choosing contrasting colors in different shades that could easily be differentiated by a possibly color-blind staff member.
A successful plan should be implemented methodically. The tools should have a designated storage area with ample signage and color-coded wall brackets. The staff should be trained on the color-coded cleaning plan to help staff to understand the system.
Adequate Signage and Proper Storage of the products are also important to a successful color-coded cleaning plan. Visuals are a strong tool to help workers successfully execute a cleaning plan, so signs explaining to color coded can be helpful. Also, we have a variety of different types of color-coded brackets and storage options to help keep color coded tools together and organized.
Color Coded Cleaning benefits the Staff, Facility and End-Users! Color coded tools decrease the chance of cross contaminations or introductions of viruses, which is one of the biggest hazards in food safety. Color-Coded Cleaning Plans are a great way to follow HACCP (Hazard Analysis Critical Control Point) protocols for food processing facilities.
Think a Color-Coded Cleaning Plan would be a good option for your company?
Ask us about our color-coded cleaning products and tools!
We can help you implement a Color-Coded Cleaning Plan!