What colours should I use to colour code my food production facility

Color-coding is an effective way to minimize cross-contamination or other hazards within a processing facility.

While not always a requirement, color-coding can demonstrate a company’s commitment to the quality and consistency of their products while maintaining a high level of safety for both their employees and consumers. It can be implemented to provide ‘zone control’ within a food processing or food service facility. Different colours can be assigned to each step in the process or by manufactory lines. When the colours are assigned to zones, confirming that a tool is misplaced is easy and tracing it back to its point of origination is quick.

 

1. Keep it simple - Limit the number of colours you use to keep it as simple as possible.
 

2. Pick contrasting colours - Red colour coded equipment is often associated and used with raw/uncooked meats. However, being aware of the potential problems

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