52
COLOUR CODING The use of colour coded cleaning tools within the food industry can greatly assist in reducing the risk of cross-contamination. A methodical, colour coded approach associates each product with a particular area, promoting inter-departmental and/or allergen segregation. Hillbrush Hygiene is colour coded with up to twelve vibrant, easily identifiable colours to choose from. A very effective way of storing and organising workplace cleaning equipment is with the use of shadow boards (see p.47).
THE 5S SYSTEM
TECHNICAL
A simple process to create a safer, cleaner and well-organised workplace, through order and standardisation. These principles work alongside HACCP guidelines to improve efficiency and profitability. 1. Sort – establish which tools are needed in which area 2. Set in place – organise into designated colour-coded zones 3. Shine – carry out regular cleaning and maintenance 4. Standardise – set out cleaning and maintenance procedures 5. Sustain – ensure standards are followed
HACCP
Hazard Analysis and Critical Control Points, or HACCP as it is commonly known, is a preventative approach to food safety from biological, chemical, and physical hazards in food production. By identifying critical control points, the HACCP system can be used at every stage of the food chain from manufacturing through to distribution. THE SEVEN KEY PRINCIPLES OF HACCP 1. 2. 3. 4. 5. 6.
Conduct an analysis of hazards Determine the Critical Control Points Establish critical limits Set up a monitoring system Establish a procedure for corrective action Establish procedures by which to verify the 1effectiveness of the HACCP plan 7. Maintain thorough records
