Vikan worked with the Carlsberg hygiene team to review the hygienic cleaning requirements of the production processes across the entire facility.
As well as identifying the optimal tools required to complete each task most efficiently and effectively, Vikan also proposed dividing the production facility into a series of colour-coded zones. They then documented the tools needed for cleaning processes identified in each zone for HACCP purposes, which also made reordering product much easier.
Vikan staff allocated each zone tools in one of eight colours, which will be stored within the zone on wall brackets of the same colour. The Vikan solution means that staff always have the right tools on hand. This streamlines the cleaning processes, motivates staff to clean spillages up promptly and optimizes the use of the tools on site. Missing and dirty tools, or those needing replacing, are easily identifiable, while 'borrowed' or misplaced tools can be spotted immediately and removed from the zone.
AIB's third party audit of Carlsberg's new structured approach to cleaning concludes that it has resulted in a cleaner and more efficient production facility.