HBC manufacture and supply an extensive range of cleaning solutions designed for the professional, home and outdoors.
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Color Coded Cleaning


    Why use Total Color Coding?

    Salmon Hygiene Technology

    Total Color Coded cleaning equipment greatly assists Quality Assurance and Food Safety Managers requiring interdepartmental or food type segregation who are implementing HACCP systems, and significantly reduces the risk of cross contamination. In “The Food Hygiene Handbook" (Highfield Publications, first published 1982), Richard Sprenger recommends “the use of different colors or shapes as a code to ensure equipment used for raw food is not used for high risk food".

    Salmon Hygiene Technology does not designate particular colors for specific areas or food types, because this is the responsibility of on-site managers with systems and regulations differing slightly around the world. Some establishments require inter-departmental equipment segregation, but others require inter-food equipment segregation.

    Salmon Hygiene Technology color coded cleaning equipment is available in eight colors including blue, green, red, white, yellow, orange, purple and black with matching colored backs, which we call ‘total color coded cleaning equipment’.  


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    Totally Color Coded Cleaning Equipment

    Total color coded cleaning equipment has become the standard within production facilities of industry leading food and beverage producers. Total color coding essentially means that the fill of the brush is the same color as the plastic back or the handle of a shovel is the same color as the blade. By matching handles to the heads of products it ensures that products are being organized in the correct areas. Total color coded cleaning equipment is now required in order to quickly and easily identify that a product is in the correct color zone. Food and beverage producers not using total color coded cleaning equipment run a higher risk of potential contamination.

    Often within food and beverage production facilities, a number of languages are spoken and this can be a challenge to manage from a quality assurance perspective. By using the Salmon Hygiene Technology total color coded cleaning tools you can reduce the risk of cross-contamination within the workplace. Total color coded cleaning equipment is essential for achieving the industry standards required and for satisfying safety inspector audits. Please ask for more information on total color coded cleaning equipment, see our product listings, or view our Hygiene & Food Safety catalogue within the ‘e-brochures’ section on the top bar.

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    Zone Stickers

    Hill Brush Zone Stickers provide customers with additional assistance for interdepartmental food-type segregation or HACCP systems, which significantly reduces the chance of cross contamination. These are available to all customers who use the Salmon Hygiene Technology line of totally color coded cleaning equipment.

    We provide these ‘free of charge’ to our distributors enabling you to pass these onto the food and beverage producers.

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    Using HACCP

    HACCP (Hazard Analysis Critical Control Point) is a prevention-based system developed by the US Department of Agriculture to help food processors and food service companies eliminate food safety hazards by identifying Critical Control Points. The Points are defined as steps or procedures in the food-handling process, where controls can be applied to prevent or reduce hazards. HACCP is designed to minimize food safety risks by predicting where they are likely to occur by preventing them before they happen. EC Regulation 852/2004 states that “food business operators shall put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles". Salmon Hygiene Technology’s totally color coded cleaning equipment will greatly assist the implementation of HACCP within the workplace.

    The following image is available as a PDF download - PLEASE CLICK HERE

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    5S System

    For more information and advice around implementing a 5S System in your workplace please CLICK HERE or ask one of our experts for more information or a site visit.

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