Colour Coded Cleaning
Colour Coded cleaning equipment 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 does not designate particular colours for specific areas or food types, because this is the responsibility of the cleaning managers with systems and regulations differing slightly around the world. Some establishments require inter-departmental equipment segregation, but others require inter-food equipment segregation.
Salmon Hygiene Technology colour coded cleaning equipment is available in eight colours including blue, green, red, white, yellow, orange, purple and black with most products available with matching coloured backs, which we call ‘totally colour coded cleaning equipment’.
Totally colour coded cleaning equipment has become the standard within industry leading food and drink producers. Total colour coding essentially means that the fill of the brush is the same colour as the plastic back or the handle of a shovel is the same colour as the blade. By matching handles to the heads of products it ensures that products are being organised in the correct areas. Totally colour coded cleaning equipment is now required in order to quickly and easily identify that a product is in the correct colour zone. Food and drink producers not using totally colour coded cleaning equipment run a higher risk of potential contamination.
Often within food and drink producers a number of languages are spoken and this can be a challenge to manage from a quality aspect. By using the Salmon Hygiene Technology totally colour coded cleaning tools you can reduce the risk of cross contamination within the workplace. Totally colour coded cleaning equipment is essential for achieving the industry standards required and for satisfying the safety inspectors audits. Please ask for more information on totally colour coded cleaning equipment, see our product listings or view our Hygiene & Food Safety catalogue within the ‘e-brochures’ section on the top bar.
Our Zone Stickers provide customers with additional assistance for interdepartmental food-type segregation or HACCP systems, which significantly reduce the chance of cross contamination. These are available to all customers who use the Salmon Hygiene Technology line of totally colour coded cleaning equipment.
We can provide these ‘free of charge’ to our distributors enabling you to pass these onto the food and drink producers.
HACCP (Hazard Analysis Critical Control Point) 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 by preventing them before they happen. 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". Salmon Hygiene Technology’s totally colour coded cleaning equipment will greatly assist the implementation of HACCP within the workplace.
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For more information and advice around implementing a 5S System in your workplace please CLICK HERE or ask one of our experts for more information or a site visit.
