Sani Marc Group’s virtual magazine

Add a Bit of Color to Your Facility

“Green Thumb”, “Yellow-Bellied”, “Red Tape”, “White Elephant”, “Blue Collar” are all very colorfull expressions but don’t bring any value to a food plant – Color Coding brushes and buckets will!

Color coding of maintenance and sanitation equipment is becoming a requirement. The great thing about it is that no matter what language a person speaks, color is the same for everyone. If you attribute a certain color to be used in a specific production environment and communicate this effectively, everyone will be able to comply and understand.

Using color coding effectively helps improve food safety by preventing workers for switching up tools that shouldn’t be mixed, keeping pathogens or allergens from traveling from one area of the plant to another.

No particular rules exist to govern the use of color-coded cleaning tools but a decision can be made based on the degree of risk.  Certain colors have become standard in the industry: red for raw meat, blue for seafood, green for produce, white for finished food and yellow for hazardous areas. Purple and orange are sometimes used for allergens.

Sani Marc carries the Vikan line of products. These color-coded accessories are fully compliant with HACCP and can significantly improve a food plant’s internal hygiene control. This makes it easier to maintain quality management systems and comply with internal/external hygiene audits.

 

 

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