Explaining colour coded cleaning: what you and your staff need to know.
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A guide to colour coded cleaning need not be complex. The British Institute of Cleaning Science or BICSc, developed a colour code to be universally adopted in the late 1990s. All materials used like gloves, aprons, mops, buckets and clothes, are colour coded according to the particular area in which they are to be used. This eliminates the risk of spreading germs, cross-contamination and improves hygiene.

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Colour coding means that safety is the focus of your cleaning methods. Cross-contamination in eateries or in healthcare can result in illness. Here is the 4-way breakdown of colour coding for cleaning.

Toilets and washrooms – code red.

This avoids having the same mop, for example, to clean the toilet floors and then clean the food preparation floor. This eliminates the biggest risk of cross-contamination and illnesses. All staff should also be fully trained in hygiene ensuring that hands are washed properly especially when they move between areas of the business, from washroom to kitchen, for example.

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Restaurant and bar – code blue.

Colour coding not only keeps your customers safe, but also your staff. Having blue equipment only for the restaurant and bar where your staff are working, keeps their working environment hygienic and germ-free.

Kitchen and food preparation areas – code yellow.

This includes any food station, kitchen area, or any place that food is prepared or stored. A glass door refrigerator is useful for staff to know what is in there, so they can employ the correct colour coded cleaning equipment. Glass door refrigerators need not be expensive, and come in a range of designs and sizes www.fridgefreezerdirect.co.uk/glass-door-refrigeration.

Public areas – code green.

This includes hallways, lobbies, receptions and waiting areas. With so many customers coming through these areas, it is vital to restrict green equipment to this area. With footfall from the outside, or perhaps customers with a bug or a cold, keeping this area clean with its own equipment, which is not used to clean staff working areas, like drinks pumps or tills, ensures the health of staff.

It is easy to train your staff to adhere to these colour codes for cleaning. And everyone can enjoy a clean and hygienic working environment.

 

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