Colour coding
Defines how colour is used to visually distinguish tools, areas, or processes to prevent cross-contamination.
Colour coding is a powerful tool when it comes to effective hygiene and food safety management. This simple visual system will help minimise the risk of microbial, allergen, chemical, and foreign body cross-contamination. Colour coding is not just a natural part of Good Manufacturing Practice (GMP) and HACCP plans; it is often a requirement for GFSI-benchmarked food safety standards (including BRCGS, FSSC22000, IFS, and SQF). Explore our resources to implement a clear, simple system that reduces product risk, boosts employee accountability, and aids compliance in your facility.
Colour Coded Segregation for Hygiene and Safety
Vikan pioneered cleaning tool colour coding in the 1990s, and the practice has now become an industry standard, required by food safety standards around the world.
11 Useful Tips for Colour Coding in Your Facility
Why Colour Code Your Cleaning Tools and Utensils?
It is a question we’re often asked, even though it makes sense to many. Here is how we answer the question.
Webinar | Colour Coding as a Preventive Control
Webinar | Food Safety Culture and Colour Coding
Avoid Common Colour Coding Pitfalls
This blog post focuses on how you avoid the worst potential pitfalls of a new colour-coding system.
Vikan Site Survey - Strengthen Hygiene & Audit Success
A Site Survey involves a thorough inspection of your plant with a view to identifying and solving hygiene problems before the auditors find them.