Food & Beverage Handling Tools

Colour-coding cleaning tools can help decrease the risk of contamination or allergen cross-contact incidents that lead to recalls. The process of colour-coding in food production facilities has become more important thanks to the Food Safety Modernization Act (FSMA) regulations and the guidelines proposed in the Hazard Analysis and Critical Control Points (HACCP) standards. FSMA and HACCP address food safety by creating systems for preventing, eliminating, or reducing any significant hazards in the entire production process, from raw material to distribution of the finished product. Color-coding is an excellent example of a control measure as tools can be assigned to different critical control points to keep allergens or likely sources of contamination separate.