Choose your country
Log in to Vikan.com
Requesting a password reset - we will generate a new password and email it to you
This site is optimized to run in horizontal view. Please rotate your device before continuing.
Getting the full benefits of colour coding your cleaning tools and equipment normally rests on being:
Here are some of the key things to be aware of when you’re planning to colour code.
Colour contrast enables you and your employees to easily spot plastic fragments or stray bristles from equipment in the food. You should, of course, always inspect and replace cleaning equipment and food handling tools as soon as they begin to show any signs of wear.
We advise against combining colours on individual tools or tool groups. Instead we recommend using the same colour for handles as well as eg. broom or squeegee heads.
Limit the number of colours as much as possible. Don’t try to assign different colours to each and every step of a complicated process. If the colour-coding system is too complicated, your staff will not understand it or use it.
The colours you select should make clear, obvious sense to your employees. If possible, you should select colours with a natural, obvious association with a specific zone or food product.
Support your colour coding system with good signage (using images or multilingual text where necessary) to help make sure your employees use it correctly.
One in 12 men and one in 200 women are colour-blind. Use different shades and contrasts to make it easier for colour-blind staff to differentiate colours.
If in doubt, take a photo of the colours and convert the photo into black and white. If you can tell the difference, the shade differentiation is strong enough to work for your colour-blind employees.
Implement your colour-coding system within all the zones affected at the same time. For greater clarity, have a definite date for phasing out your old system, and a clear start date for your new colour-coded system.
Meet with each of your shift managers first to ensure they understand the system, then roll out the programme to other employees.
Make sure the tools are stored in the area where they are actually used, and use colour-coded storage, such as shadow boards and wall brackets.
Make sure your purchasing department, quality manager and employees all use the same documentation, so everyone is part of the same system.
Regularly monitor and review your colour-coding plan and check and maintain your equipment to give you the best possible control of cross-contamination risks.
There are many down-to-earth examples of how you can implement good colour-coding practices. A Vikan representative can share these with you.
We are happy to visit your facility and carry out a Site Survey. We will develop a custom-designed colour-coding plan to make your operation as efficient, safe and hygienic as possible.
Advice to hotels, restaurants and catering (HoReCa) establishments on hygiene measures prior to re-opening.
The global COVID-19 pandemic is having an impact on us all. To ensure the continued provision of key products and services at this time, governments around the world have identified ‘key workers’ w...
The Global Food Safety Initiative (GFSI) brings together key actors of the food industry to collaboratively drive continuous improvement in food safety management systems around the world.