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Hygiene is the critical factor

For food retailers everywhere, an increased focus on hygiene has been demanded from customers, and employees since Covid-19 made its impact on the world. The push for higher safety standards has led to updated best practices around food safety and employee hygiene in food retail.

As acknowledged experts in food safety and hygiene , we can help you improve your hygiene standards through knowledge, advice, and tools. Drawing on decades of experience in the food processing industry, we have the tools you need to increase customer safety, employee safety, and food safety.

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Colour-coding for greater food safety

Colour-coding can be used to ensure food safety by using colour to segregate tools for use with specific hazards, in specific processes, and in different zones in your store.

This segregation minimises the risk of cross-contamination from microorganisms, food debris, allergens, chemicals and foreign bodies.

Please note that there are no specific rules for selecting a colour for a particular colour-coded area. A customised colour-coded solution can be created to best fit your workplace.

A cleaner, safer store – zone by zone

Please look at these vibrant colour-coded zones/areas below for your inspiration! Remember there are no rules regarding which colour to select for a specific area.

Customer Restaurant

Orange Zone

Regular cleaning should be a priority. Many people use store restaurants throughout the day. Regular cleaning and disinfection of the area is key to ensuring the safety and confidence of your customers and staff. Regular cleaning of all surfaces such as tables, chairs, counters and floors should therefore be a priority.
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Rest Room

Grey Zone

Clean toilets. Clean toilets send a powerful signal about your store’s dedication to hygiene. All areas, including toilets, should meet high standards of cleanliness and provide your customers with the impression that you take hygiene seriously.
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Bakery Area

Green Zone

The bakery area requires a lot of specific cleaning & food handling tools. When baking you work in a combined wet and dry working area and the right cleaning tools facilitates your work. Moreover, allergens must always be under control. The large Vikan assortment will help you.
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Delicatessen

Red Zone

Regular cleaning should be a priority. Many people use store restaurants throughout the day. Regular cleaning and disinfection of the area is key to ensuring the safety and confidence of your customers and staff. Regular cleaning of all surfaces such as tables, chairs, counters and floors should therefore be a priority.
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Fish

Blue Zone

Significant importance of hygiene. The importance of hygiene in the fish preparation area is significant. A wet environment like this can easily become dangerous for employees and customers if the correct equipment isn’t used. The storage of the cleaning tools is essential in this area, as it is very often the most visible and open area to the customers.
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Butchery

Yellow Zone

Essentials in a wet environment. Colour coding and hygienically designed cleaning tools are essential in a wet environment such as the butchery department. Meat cutting and processing equipment can be very difficult to clean after use without the right tools. It is essential that the tools used are fit for purpose to prevent cross-contamination between uses.
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Warehouse, Car Park & Vehicle Cleaning

Black Zone

A clean warehouse gives your employees and auditors trust in your operation. Ingredients and finished products must be stored in a clean environment, which is facilitated by a robust, daily cleaning regime supported with the correct cleaning tools.

Car Parks are the first point of call for your customers and the ability of your employees to act quick and keep it tidy is key in this area.
Good quality cleaning equipment ensures the first impression is the right impression.

As home deliveries become more and more popular, the cleanliness of the delivery vehicles is now a high priority. Vikan cleaning tools provides a range of products to keep your vehicles clean and tidy, essential when delivering to your valued customers.
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Ready to Eat foods

White Zone

Ready to Eat foods present the highest risk to consumers. Preparation areas must be cleaned effectively between product changeovers with appropriately colour-coded tools. No debris or area – regardless of how difficult it is to clean – can be overlooked, due to the risk to public health.
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