Colour Coding is a very simple but very important part of a food safety system. It can help prevent cross-contamination due to pathogens, allergens and foreign contaminates, colour-coding has a variety of other uses. With more government rules and regulations, it is important for food processing facilities to stay on top of the current trends and best practices to be market leaders.
Colour Coding Facts
All types of food processing facilities can benefit from colour-coding
It helps prevent cross-contamination in food processing facilities
Codes can help distinguish critical zones and control points
They are looked upon favourably by auditors and customers
By colour coding, it can help prevent cross-contamination. If the colour codes are planned colour-coding developed using the guidelines of Hazard Analysis and Critical Control Points (HACCP), it can help prevent contamination. This will make it easier to visually separate work areas and prevent cross-contamination.
An example of this to prevent functional cross-contamination:
- Red: Raw Meat
- Green: Processed or Cooked Meat
Should you update your food safety system with colour codes?
Tune in for a post later in the week that gives other reasons for using a colour code system.
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