Colour Coding Explained
Colour Coding Systems
Colour coded cleaning equipment has become standard practice within food and beverage production. Products with matching coloured handles and heads can be identified quickly and easily, which is especially important within workplaces where a number of languages are spoken and can greatly reduce the possibility of cross-contamination. Below you will find key information on the recognized principles of HACCP colour coding:
- The use of colour coded cleaning tools can greatly reduce the risk of cross contamination.
- A methodical colour coded approach associates each product with a particular area, promoting inter-departmental and/or food-type segregation.
- The majority of our hygiene range is colour coded, with up to ten vibrant, easily identifiable colours to choose from.
Developed by the US Department of Agriculture, the Hazard Analysis and Critical Control Points (HACCP) initiative was created to assist food processors and food service companies in eliminating food safety hazards by identifying Critical Control Points. This system works alongside the 5S system of organisation.
The seven key principles of HACCP are:
- Conduct an analysis of hazards
- Determine the Critical Control Points
- Establish critical limits Set up a monitoring system
- Establish a procedure for corrective action
- Establish procedures by which to verify the effectiveness of the HACCP plan
- Maintain thorough records.
The 5S System explained
The 5S system is a simple process that will help your business become a safe, clean and well-organised workplace through order and standardisation. These principles work alongside HACCP guidelines to improve efficiency and profitability.
- Sort – establish which tools are needed in which area
- Set in order – organize into designated colour coded zones
- Shine – Carry out regular cleaning and maintenance
- Standardise – Set out cleaning and maintenance procedures
- Sustain – Ensure standards are followed.
How Hillbrush Hygiene can help
- Eliminate cross-contamination
- Colour coded products help segregate food types or departments
- Prioritise and control potential hazards
- Internationally recognized
- Used at all stages of food production
- Trading benefits, through improved customer and consumer confidence
- Can be aligned with other Management and QA systems.