Incorporating a Color-Coding Program

Third, choose the right equipment and tools for your color-coding program. As you embark on developing a color-coding program, you shouldn’t have to go it alone. You should be able to lean on your suppliers to help develop and implement a color-coding plan and supply the proper tools. Look to suppliers who have a track record of developing successful color-coding programs for food processors. Seek out companies with the expertise and an extensive product line to partner with you in implementing a color-coding system tailored to your specific operation. Similar to the consultative approach taken by many chemical companies, expect your tool supplier to also provide a certain level of service and advise you on the proper use of their products.

As you procure color-coded tools and equipment for your facility, note that not all color-coded implements are the same. Look for tools and equipment that are hygienically designed and made for the specific tasks within your facility. Most important, consider tools that are intended for a color-coding program in a food manufacturing environment. These are tools that are all one color (with matching blocks and bristles) to help avoid any confusion among employees. (Note, labeling or painting tools as a way of identification is not recommended as these additions introduce new hazards into the manufacturing process.)

Your color-coded tools should also carry proper documentation showing that they are made from materials that meet FDA standards for food contact. A tool supplier should be able to provide this documentation. Ask your tool supplier for the appropriate documentation and if they can’t provide it, you may want to consider another supplier who can.

Assessment

Fourth, review your color-coding program regularly to assure its effectiveness. Implementing a color-coding system is one thing. Maintaining its effectiveness is quite another. Review your food safety program on an ongoing basis, which should include your color-coding designations. Whether it’s once a month, once a quarter, or every week if necessary, diligent maintenance of your food safety program is paramount in minimizing food safety risks. This means regularly replacing tools when they start to show wear (i.e., tools that are discolored to the point that they are no longer matching your color-code scheme, have worn or poorly maintained bristles, etc.). It might also include reinforcing your program with ongoing employee training. Your color-coding team may also wish to regularly convene to reevaluate color assignments whenever something changes (e.g., you add a new piece of equipment that crosses sanitation zones).

Conclusion

Color coding can be a successful system used to assist companies in conforming to food safety regulations and ensure the quality of processed foods. By following these best practices, food processors can ensure proper hygiene and reduce the risks of cross-contamination. In the end, the best color-coding systems are all about keeping it simple, clean, and maintained with tools that carry proper documentation.

Garrison is director of training and development for Remco Products Corp. She is a member of NEHA, IEHA, IAFP, AFDO, and holds certifications from the National Registry of Food Safety Professionals, International HACCP Alliance, and AIB. Reach her at [email protected].