Needs vary enormously, but unfortunately the many buckets used in food and beverage production all too often get overlooked and ignored. For example, most factories in France still just use basic white buckets that come from non-specialised suppliers or companies that happen to deliver the food ingredients the plant uses. Sometimes people don’t even know where the buckets actually come from.
Such simple, basic buckets have usually been diverted and re-purposed from their original function, and were never designed to be used long-term.
The end result is usually a lots of cheap, tatty buckets used at random and stored haphazardly. They’re usually also fairly fragile, which means they have to be replaced frequently. It also goes without saying that every time they’re damaged and not replaced quickly, there’s a significant risk of foreign bodies being present
If you put all these functions together, you can easily imagine the risk of misuse or contamination that these humble buckets might cause in any factory. I recently encountered a dairy plant and a biscuit manufacturer where disposable white buckets were used in large numbers, with no clear distinction between functions. Some were also damaged, with plastic near the edges about to simply fall apart.
This risk-laden situation does a lot to explain the success of the coloured Vikan buckets now available in 3 sizes (6, 12 and 20 litres).