explain the reason for the national policy for colour coding of cleaning equipment
Colour coding of cleaning equipment was introduced to enable a clear separation of equipment used to clean one area being used to spread infection or different types of contamination to other areas.
It is usually thought of stopping infection being [ spread from mops etc being used to clean toilets then taking some infection into food preparation areas such as kitchens. However it is also used
for stopping oil and sand etc on a workshop floor being taken by a mop or brush etc into smart office areas.
Restaurants kitchen staff use a similar system to prevent cross contamination across cooked and uncooked meats as well as different coloured carving knives when cutting different types of food.
Red for cleaning toilets
Blue for general cleaning
Yellow for all sinks
Green for cleaning kitchens and other food preparation areas.
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