Page 9 - MFM Induction Handbook

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