Good Practice Examples of Color-Coding for Food Manufacturers

Color-coding is key to helping ensure that a food manufacturing facility doing everything it can to prevent cross-contamination of allergens, for example. Maintaining a color coding program is an ongoing initiative, but it all starts with understanding what's needed before implementation. 

There are many ways to go about introducing a color code program (find all the color-coding products at Nelson-Jameson here) in accordance with industry best practices. Here are just a few examples of good practice examples of color coding:

Color-coding by use

Choose one color for the cleaning equipment and tools that come into contact with food, and a different color for equipment and tools that do not. Also, select one particular color for cleaning drains.

There are no set rules or regulations about which color to use where in a food facility. For increased food safety, we recommend choosing a color that contrasts clearly with the food you produce.

• Non-food contact: For example, red could be used to identify cleaning tools used on the floor.
• Food contact: Blue is commonly used for cleaning tools for food contact surfaces because few foods are blue.
• Drains: Black is commonly used for drains, engineering, and outside areas, as it does not show dirt.
• Allergens or chemicals: Instead of new colors for use on different lines within a color-coded zone, color-coded rubber bands can be placed on equipment to distinguish tools for use for a particular line.
• Allergens: Other colors—such as pink, orange, purple, and lime—can be selected to differentiate among tools that are used with particular allergens.
• Warehouse: Use more discreetly colored tools (brown and gray) in highly visible areas such as corridors.

Color coding by process

This is especially important in food manufacturing and processing plants where these steps need to be kept separate to prevent cross-contamination. For example, meat processing facilities and kitchens often color code to distinguish raw meat from meat that is cooked, or semi-processed or raw foods from more finished product.

Related: Watch Vikan join Nelson-Jameson for a recent webinar to discuss why color-coding is an ongoing initiative!

Color coding by zone

Designate colors to zones to differentiate the tools and equipment that belong to each zone. This can help with many things – from the prevention of contamination to proper organization and storage of tools, which can keep employees accountable for the tools in their work zone.

Learn more about color coding with the complete guide!

Nelson-Jameson & Vikan: Your color coding partners

Color coding is a crucial step in maintaining food safety in order to protect consumers along with your brand. Find the best selection of color coding equipment, tools, PPE and more from Vikan at Nelson-Jameson! Want a color-coding assessment? Start with Nelson-Jameson today.