Segregating cleaning equipment, food handling tools and other equipment and utensils into well-planned, color-coded areas can improve food safety by reducing the risk of cross-contamination from one area to another. Color-coding is easy to implement if done correctly from the start. Here are some practical tips on how to put a color-coding program into practice.
If your production facility is already divided into zones, you can base color-coding on your existing zones. Give each zone its own color to make it easy to identify the equipment and tools that belong to each zone, and keep them separate from each other. Zone division can also be applied at the production line level to limit the risk of cross-contamination between one production line and another. This type of zone control involves allocating a designated color to equipment intended for use exclusively within a particular area and/or on a particular production line.