The General Food Safety Initiative (GFSI) approved BRC, FSSC22000, IFS and SQF food standards all require special measures to prevent cross-contact and cross-contamination.
The BRC Global Standard for Food Safety Issue 8 requires color coding or labelling for the identification of cleaning equipment.
FSSC 22000 Version 4.1 is comprised of ISO standards that specify the need for controls on cross-contact and cross-contamination.
IFS Food Standard 6.1 mentions that the intended use of cleaning equipment must be clearly identified. Cleaning equipment must also be used in a manner appropriate for avoiding cross-contamination.
SQF Code Edition 8 on Food Manufacturing requires that particular functions, products and zones be kept separate, because of the risks involved.