COLOR
CODING SYSTEM
Many
associations as well as the FDA have suggested that brushes
and brooms used directly as well as indirectly in food preparation
be segregated as to their use by color coding. The use of
color codes help to prevent cross-contamination. Tucel's
CCZ* program helps the user identify each individual area
of cleaning and with a well defined maintenance program
for brushware, it is possible to meet strict health standards.
While
there is no current legislation, leading advocates in the
industry recommend allocation of colors as follows:
RED
HYGIENE: raw product preparation contact area.
WHITE HYGIENE: pasteurization and food contact areas.
YELLOW HYGIENE: nonfood contact surface areas.
GREEN HYGIENE: cleaning produce and fruits.
BLUE HYGIENE: sea food preparation areas.
BROWN HYGIENE: baking preparation
TAN HYGIENE: poultry preparation areas
BLACK HYGIENE: drains and other nonfood areas.
