Colour it clean

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’.

Download white paper

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.

View and download