Color-coding is an important part of any food-safety program, no matter what kind of facility it is.
Not only does it help prevent cross-contamination due to pathogens, allergens and foreign contaminates, color-coding has a variety of other uses. With the number of governmental regulations growing, it is essential that food processing facilities stay on top of the current trends and best practices to be market leaders. Implementing a color-coding program is a great way to help accomplish that.
Here are the top ten things that you should know about color-coding.
- All types of food processing facilities can benefit from color-coding
- It helps prevent cross-contamination in food processing facilities
- It helps to distinguish between critical zones and control points
- There is currently no standard set of rules for color-coding, just best practices
- Color-coding programs are looked upon favorably by visiting authorities and customers
- It simplifies the traceability of tools
- Color-coding breaks through existing language barriers
- Simplicity is essential for an effective program
- Communication is key
- Complete implementation improves internal adoption
In-depth discussions of each point will be available in future posts.
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