The GFSI (General Food Safety Initiative) approved food standards BRC, FSSC22000, IFS, and SQF all require special measures to prevent cross-contact and cross-contamination. Color coding is ideally suited to this. In the BRC standard, it is mandatory that your cleaning equipment is suitably identified for intended use, which could mean color coding.
BRC Global Food Standard for Food Safety requires color-coding or labeling to identify cleaning equipment.
FSSC 22000 is comprised of ISO standards that specify the need for cross-contact and cross-contamination controls.
The IFS Food Standard states that cleaning equipment shall be used in a way that avoids cross-contamination, and its intended use shall be clearly identified.
SQF Code on Food Manufacturing requires the separation of functions, products, and zones based on risk.
A GMP (Good Manufacturing Practice) describes the conditions and practices necessary for the manufacturing, processing, packing, and storage of food to ensure its safety and wholesomeness. There is great emphasis on compliance with GMP in all relevant food legislation and food safety standards.
The HACCP (Hazard Analysis and Critical Control Point) system is designed to ensure the correct analysis and control of biological, chemical, and physical hazards in the food production chain, from raw material production through to manufacturing, distribution, and consumption.
Both EU regulations and the FDA Food Safety Modernization Act require food processors to have a written food safety plan that includes systematic hazard analysis, risk assessments, and control measure implementation.
The use of color-coding with tools and equipment is also in line with the 5S Lean system, which uses five steps—Sort, Set in Order, Shine, Standardize, and Sustain—to ensure the correct order, systemization, and ownership in a production process or facility.
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