Potential Pitfalls in Color-Coding

  Problem: Not enough people are involved in the planning process.

 Solution: Involve your management team, purchasing agents, and line workers from the very beginning. With everyone involved, you ensure buy-in from the start and better execution.

  Problem: Decisions are made too quickly.

  Solution: Your color coding should be planned carefully, taking into account the specific requirements of your facility, processes, and people – as well as auditor requirements. Adjust your plan as you work to ensure it fits the unique needs of your plant.

  Problem: No company-wide training schedule.

  Solution: It is important that you ensure your team – at all levels of your organization – receives the training necessary to carry out your plan correctly. Organize training early so your employees know how to work with color coding from the start.

  Problem: The color-coding system is too complex.

  Solution:  A color-coding system works best when it is as simple as possible. Restrict your color-coding plan to as few colors as makes sense. Keeping it simple helps everyone understand the plan – and stick to it.

  Problem: The colors chosen do not provide sufficient contrast with the food products.

  Solution: Select colors that contrast clearly with the food in order to ensure that any foreign bodies (bristles or plastic fragments) are more easily seen, resulting in increased food safety.

  Problem: Purchasers choose the cheapest options.

  Solution: Sometimes the cheapest option will work – but a low initial investment often leads to higher long-term costs because the equipment needs to be replaced more frequently and can increase the risk of food product contamination. Ensure your
purchasing agents understand the long-term requirements and the food safety and quality
implications so they make the best choice possible from the start.

  Problem: Everyone is too focused on the big picture.

  Solution: It is important to keep the big picture in mind, but your solution must be practical. When designing your plan and selecting equipment, make sure to ask detailed questions. Will the tool work in practice? Is it durable enough? Is it hygienically designed? Is it food-contact compliant and accompanied by the appropriate documentation? Is it easy to store?