Colour it clean
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.
How it works
Colour-coded segregation helps minimise the risk of product cross-contamination from microbes and food residues, including allergens, chemicals and foreign bodies. It works by assigning cleaning tools a specific colour for use in specific areas and/or for specific tasks.
For example, red tools can be used in high-risk areas, and yellow ones in low-risk areas. Blue tools could be used to clean surfaces that come in contact with food, while green ones could be used for cleaning floors. This makes it easy to identify whether tools are in the wrong area, or are being used for the wrong task.
Learn more
To find out more about colour-coded segregation download the Vikan white paper entitled ‘Guidance on the use of colour coding to improve food safety and quality’.
Not yet using colour coding?
Vikan can help you get started with colour coding, or update your current plan. We’ll conduct a Vikan Site Survey and develop a Hygienic Zone Plan specifically for your facility – all free of charge. The service also includes a cleaning tool management plan.
Vikan’s guide to colour coding
Colour coding is easy to implement if done correctly from the start. Vikan’s guide to colour coding gives you a brief introduction to the benefits of colour coding – and some practical tips on how to put it into practice.