The Hazard Analysis and Critical Control Points is a health and hygiene self-control system adopted by businesses, especially in the food industry, with the objective to avoid bacterial contamination and protect customers’ health. Among others, one practice has become part of the methodology throughout the years: colour-coding.
This method is based on assigning a distinct colour to the cleaning equipment used for each area or business unit, resulting in a highly visual system that helps maximizing health and safety. Overall, colour-coding leads to increased productivity of the cleaning operations and reduced risk of bacterial contamination.
How can cleaning equipment facilitate the implementation of the H.A.C.C.P. methodology?
To respond to the needs of our clients who embrace the H.A.C.C.P. preventive system, we expanded the assortment, introducing a range of products in different colours: white, blue, red, yellow, green, and black.
Brooms, cloths, sponges, and all types of cleaning tools can therefore be assigned to a different room based on their colour.
Likewise, to reduce bacterial contamination, sterilization of the cleaning equipment is also extremely important. We therefore included in the selection several brooms and brushes which are resistant to chemicals and that can be washed up to a temperature of 130 degrees.
With the newest range introductions, we wish to provide a continuously improved offer in respect to the necessities of our clients, customers’ health, and standards of the industry.
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