Colour Coded Cleaning Cloths

TIDDOX cleaning cloths are available in different colours for the purpose of ensuring the separation of cleaning cloths for different areas. In Australia, there are over 5 million cases of foodborne illness every year, causing 1500 hospitalizations and 10 deaths each month, approximately 2 million lost days off work, 1 million doctor appointments, and hundreds of thousands of antibiotic prescriptions.

Educating foodservice staff on the need to be vigilant in reducing the spread of germs and bacteria is essential in preventing foodborne illnesses in the kitchen. To assist in promoting this message, TIDDOX Disposables provides free colour-coded wall charts to its customers in the hospitality industry clearly indicating which colour cleaning cloth should be used in which area or for which task.

Training and procedures are key to ensure that foodservice staff are fully aware of the need to use, and keep separate, colour coded surface wipes in pre-designated areas and for specific tasks. For example, a cleaning cloth used specifically to only clean toilet areas should never then be used in the kitchen to avoid cross-contamination of germs which could result in food poisoning a customer, and so this can be assisted by only using red coloured wipes in the toilets and only using green coloured surface wipes in the kitchen area.

Remember, colour coding cloths and wipes is but one important step in the fight to reduce the occurrence of foodborne illness in the food service and hospitality industry. One also needs to actively clean and sanitize surface areas prior to food preparation. Cleaning is the act of removing visible debris from a surface, whereas sanitising is the act of reducing invisible bacteria to safe levels.

Keeping surfaces clean (free of visible debris from the surface) is an obvious step in the prevention of the spread of germs to food. Cleaning is best done using chemical detergents, warm water and scrubbing.

But there are still the invisible bacteria and other microorganisims that need to be lowered to a safe level. These invisible bacteria harbour in cleaning cloths (evidenced by the way a cleaning cloth might smell after a few days indicating the growth of invisible bacteria). So BEFORE one cleans using a wet cleaning cloth, it is important to sanitise the wiping cloth, which can best be achieved through leaving the cleaning cloths in a bucket of sanitizer. Then, after rinsing the cloth with warm water, the surface can we wiped. If a bleached based sanitiser is to be used, then those wiping cloths used to apply the bleach chemical to sanitize food contact surfaces following cleaning should be clearly labelled.

These measures and steps are all part of the process to actively reduce / eliminate hazardous situations in the food service and similar industries

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