Colour coding for cleaning equipment to avoid cross-contamination

Published Categorized as Housekeeping, Pantry

In the cleaning industry strongly recommend colour code to avoid cross-contamination . This is one of the highest risks in the spread of infection. To most effectively reduce this risk and maintain high cleaning stranded you must follow the colour code.

To standardise cleaning practices in terms of the prevention of cross-contamination in an easy-to-understand way . The recommended Colour Chart for the Cleaning Industry. Particular colours are designated to cleaning areas in which certain risks have been identified. These colours can then be transferred as colour coding on cleaning equipment and products which are to be used in these areas only (see below). This will help to set apart these cleaning items so helping to prevent the transfer of bacteria through cross contamination to other areas. The need for colour coding is particularly significant in factory, corporate office, hospitals and other healthcare sites where it is especially important to promote thorough hygiene standards but this is of course good practice in any setting.

There are four colours red, blue, yellow and green.

Red Color

Red colour is universally associated with hazards. This red colour code has been assigned to areas such as urinals, toilets and washroom floors. The reason for this is that these areas are regarded as posing a high-risk of bacterial contamination, particularly in hospitals. By using only red-coded cleaning products such as cloths, mops, buckets and gloves to clean them, the risk of spreading bacteria outside of these areas is minimised.

Yellow Colour

The yellow colour code is associated with clinical use. In terms of cleaning it has been assigned for use on all other washroom surfaces, including sinks, mirrors, cubicles, tiled walls, glass and metal. Two different colour codes for high risk areas such as washrooms ensures that the same cleaning products are not used, for example, on toilet seats and bowls as on sinks and taps so helping to further prevent the spread of infection.

Green Colour

Green colour has been assigned to food and drink preparation areas. These areas include kitchens and bars, but also other areas such as factories where food is processed. Exposure of uncooked meat and fish to surfaces and utensils poses a particularly high risk in terms of cross-contamination. It is therefore vital to regulate the use of cleaning equipment and products in these areas.

Blue Colour

The colour blue has been coded for low-risk area. These include areas such as office and classroom desk tops, window ledges, hallways, and for general dusting and polishing. These are areas where there is generally a lower risk of bacterial contamination than in other areas e.g washrooms or kitchens. Blue coded cleaning products and equipment can be used across a broader range of surfaces.

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