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Simply put, food safety is essential when producing foods. Good hygiene and cleaning practices increase food safety.

Segregating cleaning equipment, food handling tools and other equipment and utensils into well-planned, colour coded areas enables you to achieve even more in the food safety field by reducing the risk of cross contamination from one area to another.

Colour coding is easy to implement if done correctly from the start. This guide gives you a brief introduction to the benefits of colour coding – and some practical tips on how to put it into practice.

Wells Site Survey can help your site set up a 5S tool management system. You can also schedule an on-site 5S hygiene workplace site survey with one of our representatives to help you address your site challenges, and much more.

Colour coding by use

Choose one colour for the cleaning equipment and food handling tools that come into contact with food, and a different colour for equipment and tools that do not. Also, select one particular colour for cleaning drains.

There are no set rules or regulations about which colour to use where in a food facility. For increased food safety, we recommend choosing a colour that contrasts clearly with the food you produce.

Non-food contact
For example, green could be used to identify cleaning tools used on the floor.

Food contact
Blue is commonly used for cleaning tools for food contact surfaces, because few foods are blue.

Black is commonly for use for drains, engineering and outside areas, as it does not show the dirt.

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