There are many ways to go about implementing a color code program. Here are a few examples of good practice examples of color coding:
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.
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.
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!