WHITE PAPER Employees of all ethnicities can easily learn a colourbased usage system and swiftly put it into action. Additionally, there are often fewer questions about where each tool should be used and stored, and employees know which colour tools are for their area of the facility, or step in the manufacturing process. Colour-coding can help maximise the life of the cleaning equipment, and thus reduce cost. A cleaning equipment system which uses matching colour-coded wall brackets or shadow boards can encourage employees to properly store their tools. Thus, equipment damage is minimised, it lasts longer and the tools are less likely to get lost. Furthermore, equipment storage can reduce the health and safety risk of trips and user injury from equipment left on the floor. Finally, a well-controlled and documented colour coding system can make it easier for procurement to order replacement products when needed and provides documentation in support of the food safety plan to auditors. There are, however, no regulations stating which colour should be used for different equipment func tions or to designate different areas of production and it is often left to the individual site or business to decide on how best to proceed. SUMMARY Heightened food safety regulations are driving the need for documented food safety management systems. As a result, more food processors are using colour-coding throughout their facilities to help manage food safety risks. Colour-coding can be an effective and easily under stood way of minimising cross contamination. It has been shown that, with proper implementation, the benefits of a colour-coding system can outweigh the costs. Additionally, while it is not yet a firm requirement by law, colour-coding is often looked upon favourably by customers and inspectors as a practice that shows a companys commitment to food safety. VIKAN GUIDANCE ON HOW TO DEVELOP A SUCESSFUL COLOUR-CODING SYSTEM • Keep your colour-coding system simple Limit the number of colours used to as few as possible. Don’t try to assign colours for each and every step of a complicated process. • Pick logical colours per area Ensure that the colours you select make sense to your plant supervisors and employees alike. Do particular colours seem to logically symbolise zones or the food products processed in your facility? • Avoid complicated colour combinations Mixing brush/squeegee heads and handle colours can sometimes result in confusion. • Roll out the colour-coding program all at once Implement your colour-coding system within the zones affected all at once; have a definite end date for your old system and start date for your new colour-coded system. • Good communication is key Meet with each of your shift managers first, then roll out the program to employees. • Reinforce the colour-coding with good signage, shadow boards, or colour coded equipment storage (e.g. wall brackets) Make it clear (use images or multilingual text if necessary). • Be sure your tools and storage areas match Make sure the tools are stored in the same area where they are used to further avoid confusion and cross-contamination. • Colour-coding plan and equipment maintenance Regularly monitor and review your colour-coding plan, and check and maintain your cleaning equipment, so as to maximise your control of cross-contamination. Copyright © 2019 Vikan A/S · All Rights Reserved 05
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