One of the most important aspects of producing food products is maintaining good hygiene. Essentially, this involves keeping food processing areas clean with minimal risk of contamination. Keeping everyone from the producers to the consumers healthy and safe is of paramount importance.

 Colour coding especially on Food Prep Areas 

Colour coding is also essential for the reduction of cross contamination in food prep areas. Visual colour coding is the most effective way that an organisation can segregate allergen related products, or anything that may cause potential harm. This is important particularly for cleaning, as small particles and bacteria may linger on equipment and be transferred from area to area.

While not always a requirement, colour-coding in food prep areas can demonstrate a company’s commitment to the quality and consistency of their products while maintaining a high level of safety for both their employees and consumers. It can be implemented to provide ‘zone control’ within a food processing or food service facility. Different colours can be assigned to each step in the process or by manufactory lines. When the colours are assigned to zones, confirming that a tool is misplaced is easy and tracing it back to its point of origination is quick.

1. Keep it simple – Limit the number of colours you use to keep it as simple as possible.

2. Pick contrasting colours – Red colour coded equipment is often associated and used with raw/uncooked meats. However, being aware of the potential problems this may present; a tool being dropped into the product being worked on, and not easily spotted, could mean the difference between a simple fixable mistake and a pricey recall.

3. Avoid complicated colour assignments – Instant recognition is an effective benefit of colour coded systems, as it takes away complications of tool mix-ups. To aid this, having the same colour handle and sweeper, squeegee or mop head is suggested.

4. Roll out the program all at once – This will help in avoiding confusion. Make all tool changes at one time, along with a training session for staff and an announced start date for the new transition.

5. Use signage for reinforcement – To remind workers of colours and their assigned zones, signage solutions are available.