Colour coding for maximum benefits
Zoning in food and beverage production facilities is a HACCP requirement to help reduce cross contamination. Available online, the Vikan video provides comprehensive but easy-to-follow instructions on implementing a colour-coded cleaning programme that complies with HACCP and also provides trace-ability should equipment come into contact with food.
The video provides advice on selecting the right basis for zoning in your premises based on application, process area or ingredient source, and shows how Vikan's expert can help you to maximize the benefits through developing a colour-coded zone plan of your facilities.
We also provide guidance on selecting tools in colours that contrast with ingredients and equipment, and identifying the right location for storing your equipment to encourage use, return and maintenance.
