Simply put, food safety is essential when producing foods. Good hygiene and cleaning practices increase food safety. Segregating cleaning equipment, food handling tools and other equipment and utensils into well-planned, colour coded areas enables you to achieve even more in the food safety field by reducing the risk of crosscontamination from one area to another. Colour coding is easy to implement if done correctly from the start. This guide gives you a brief introduction to the benefits of colour coding – and some practical tips on how to put it into practice. If you would like to know more or have specific questions, please contact your Vikan representative. Why use colour coding? Colour coding helps ensure greater food safety by making it easier to more effectively separate processes, zones and equipment in your food production setup and thus minimise cross-contamination. Colour coding can be embedded into your work processes as a natural part of your Good Manufacturing Practice (GMP), or as a proactive risk reduction step as part of your HACCP prerequisite programme.
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