HACCP / Color Coding
The Hazard Analysis and Critical
Control Point (HACCP) system is aimed at identifying and preventing hazards primarily in the food processing
industry. The HACCP process follows has seven key steps in the process.
Originally developed by NASA (North
American Space Academy) to ensure the safe food and good health of their astronauts when in outer space, HACCP
is now the most widely recognized and accepted food safety / management system.
The HACCP process is
Hazards: This looks at determining what are the potential
hazards and the severity and risk of each hazard. This has to be done from the start of production to the
Critical Control Point: This looks at
determining how to manage the identified hazards.
Critical Limit: This means setting limits
based upon the Critical Control Point. Some may already be defined by regulatory standards or
Monitor: This looks at establishing a
system that enables the firm to monitor the control limits established before.
Action: A plan is needed to establish to take corrective
action once monitoring has shown that a Critical Control Point has been broken.
Verification: This section looks at
creating procedures to ensure that the HACCP process is working correctly and Verification should involve
internal and external audits.
Documentation: Establishing documentation
about all procedures and principals about the related areas above is needed. Records are needed to verify that
the system is working.
Cleaning and safe food handling are
classic Critical Control Points. Vikan, Remco & Save Smart Products and their hygiene and food safety
product range enables all businesses involved in manufacturing, processing or retailing food products to better
manage their HACCP plans.
This process has the intention of
avoiding hazards in the food industry such as Biological hazards, physical hazards and chemical hazards. HACCP
is a continuous process of hazard control and prevention that requires a food business to take responsibility
for the safety of food it produces.
Coding: The primary purpose of color coding is to help
prevent cross contamination. Cross contamination can occur in a number of ways:
Physical: Can take many forms of foreign
bodies, such as pebbles, splinters or personal items
Chemical: Build-up of chemical
disinfectants and detergents.
Microbial: Arises from soil, surface water,
animals, mould, dirty cleaning equipment and people.
Allergens: Cross contamination of
potentially fatal allergens such as dairy product in soy or nuts in food stuffs.
Our products are available in
different colors. Product and cleaning
zones can be separate zone areas by color coding:
meat processing may use RED for floor and drain cleaning while WHITE tools will be used in all food contact
surfaces / areas.
Dairy / milk processors may use a
specific color on pasteurized product areas versus raw milk
Quick Serve Restaurants such as KFC
and McDonalds or Subway may color code so that the tools used in cleaning
the restaurant area do not find their way into the kitchen.
Hospitals and health care institutions
also have widely accepted color coding, which is as
RED = Bathrooms and toilets
GREEN = Kitchen Areas
BLUE = General Cleaning
YELLOW = Infectious Areas
WHITE = Operating Theatres
Other food processors often colour
code their packaging lines (where finished product is present) from processing or
Aside from the Hospital / Health Care
sector, there is really no overall standard color code. In the end, a Save
Smart Products representative will work cooperatively with the QA and
Production people to identify what is most effective and practical for their particular
Many companies are now taking the next step in strengthening their food safety
practices by implementing Metal Detectable Products® into different areas of their production facilities.
For this reason, Save Smart Products recently launched a comprehensive high
quality range of metal detectable plastic products. To view the full range, please click here.