Page 9 - MFM Induction Handbook

Colour Coding
Colour coded cleaning is the process of designating colours to cleaning equipment in certain areas of a venue, reducing the spread of germs across areas and increasing hygiene throughout a business or home. The four main colours used and to separate out areas such as bars, public areas, kitchen & food preparation areas and wash rooms, are red, blue, green and yellow
Colour coding can be broken down into 4 areas;
 PUBLIC AREAS – such as lobbies, receptions and hallways
 WASH ROOM AND TOILETS – this can include shower rooms and bathrooms.
 RESTAURANT AND BAR – including dining areas and cafe lounge spaces.
 KITCHEN AND FOOD PREPARATION AREAS – any kitchen, food station or area where food is kept and/or prepared.
For this system to work, you will need to assign a di erent mop (and other cleaning equipment) to each area, with a colour handle, head or bristles to make it easily identi able. This hygienic cleaning system can be applied to any cleaning equipment that is used in each area; from mops and brushes to cloths and gloves.
Why is colour coding so useful?
Using a single mop to clean every oor in a restaurant, for example, can spread bacteria from the wash rooms and toilets to kitchen and food preparation areas. This carries with it an inherent risk of cross contamination and consequently, illness. Applying a colour coded system to segregate sensitive areas from one-another is the most e cient and e ective way of reducing the risk of cross contamination.
RED Sanitary ttings and wash room oors
YELLOW Wash basins and wash room surfaces
BLUE
General low risk areas
GREEN
General food and bar use
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