Colour-coded cleaning sets in facility hygiene
Facility hygiene is a top priority in food production. Despite all the advances in automated cleaning, food manufacturers cannot do without manual cleaning processes. Manual cleaning is often necessary to clean hard-to-reach areas that cannot be reached by automated systems. Colour coding of cleaning equipment is a proven method of avoiding cross-contamination and maintaining quality standards.
Challenges and solutions for colour coding
The use of colour coding makes it easier to comply with operational hygiene standards. Depending on the cleaning area, a specific colour is used for the cleaning set. It sounds simple in theory, but in practice, problems arise time and again. We show you typical challenges in everyday life and provide answers for flawless facility hygiene.
1. too many colours
- Problem: Using too many colours leads to confusion during use and makes it difficult to manage the cleaning equipment.
- Solution: Limit the number of colours used to a minimum that allows the necessary distinctions to be made. Keep the system simple and clear.
2. lack of training
- Problem: Inadequate staff training means that the colour coding system is not used correctly during operation.
- Solution: Provide comprehensive training and offer regular refresher courses. This will ensure that all employees understand the meaning and application of colour coding.
3. unclear allocation
- Problem: An unclear assignment of colours to areas or tasks provokes misuse.
- Solution: Create clear guidelines and documentation that precisely define the assignment of colours to specific areas and tasks. Make the information easily accessible, for example through clearly visible notices.
4. inadequate communication
- Problem: Insufficient communication about the colour coding system causes confusion.
- Solution: Ensure that all employees are informed about the system. Again, it is important to make the information easily accessible. New employees and external cleaning staff must be able to see and understand the colour coding system at all times.
5. costs for implementation
- Problem: The introduction of a colour coding system is initially associated with costs. The purchasing department is reluctant.
- Solution: Look at the long-term benefits such as increased efficiency and reduced risk of cross-contamination. The bottom line is that you save money.
Plan and implement a colour coding system for facility hygiene
A successful colour coding system requires planning, organisation, communication and training. But the effort is worth it. With a simple and clear system, supported by comprehensive training and effective communication, food manufacturers minimise the risk of contamination. Those who plan carefully will reap the full benefits of colour coding.
We would be pleased to support you with the introduction of a colour coding system in your company. Get in touch with us.