When using cleaning materials such as buckets, Mops, brushes & brooms or any other cleaning apparatuses it is important to use colour coding in making sure you use the right equipment for the right area or surface.
How to colour code:
With the simple four colour system you are able to separate all areas in your facilities with ease to handle categories.
- RED: Sanitary appliances & Washroom Floors
- BLUE: General lower risk areas (excluding food areas)
- GREEN: General food & Bar use
- YELLOW: Clinical, Washbasins & other Washroom Surfaces
With separate coloured equipment you are able to see clearly which area it should be used. This helps to recognise quickly if you are misusing your cleaning products and equipment in the wrong designated areas. With this simple code even non cleaning staff will be able to spot when equipment is not being used correctly.
One most important reason in separating equipment by using colour is to stop cross contamination across different surfaces. For example using a cleaning wipe which you use in the sanitary Appliances (RED) should never be used in Food and bar use (GREEN). This notion is clear but the spread of disease and virus is incredibly high when cleaning products going from surface to surface.
Below our top five tips for that will help keep your infection control & COSHH to a high standard.
Prevent CROSS CONTAMINATION - follow the golden rules:
- Work from the cleanest area towards the dirtiest area
- Always use two colours within washroom areas
- Keep colour coding simple
- Train staff and be aware of colour blindness
- Monitor the system and re-train where necessary
We hope this Blog entry has helped you in colour coding if you require any more information please visit the link below: