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The Codex Alimentarius Commission, the international standards - setting organization with participation by more than 145 countries and with numerous committees of relevance to the US food industry, has recognized HACCP as being beneficial... and capable of being applied worldwide.

Many associations, including the FDA have suggested that brushes and brooms used directly as well as indirectly in food preparation be segregated as to their use by color coding. The use of color codes helps to prevent cross-contamination. Tucel's CCZ program helps the user identify each individual area of cleaning and with a well defined maintenance program for brushware, it is possible to meet strict health standards.

RED HYGIENE: Raw product preparation contact area.
GREEN HYGIENE: Cleaning produce and fruits.
WHITE HYGIENE: Pasteurization and food contact areas.
BLUE HYGIENE: Sea food preparation areas.
YELLOW HYGIENE: Non-food contact surface areas.
BLACK HYGIENE: Drains and other non-food areas.

 

CRITICAL CONTROL POINTS
FOR
HYGIENIC CLEANING

Hygienic Cleaning
Even if cleaning in a processing plant does not require a critical control point (CCP), it is suggested that a clear and unambiguous program be fashioned for each individual area, and that a specific criteria be spelled out, written down and implemented to eliminate: 1.) physical waste products such as grime, slime fungus, scale and other residue; 2.) chemical residues; and 3.) microbiological contamination in the various forms of pathogenic bacterium and/or fungus.

One of the first places for contamination is from workers' hands, gloves and equipment surfaces. Simple, but good hand washing procedures can eliminate crosscontamination. It is recommended that the brush employed be comprised of 100% polypropylene fused filament and block, in order that bacteria can not enter the filament and be later transferred to another employee using the same brush for washing at a later time. Also, it is advised to color-code the brush so it is not removed and taken into an area where it would be used for cleaning other than one's hands.

Color Coding
Color-coding has become an accepted way for identifying many cleaning items: chemicals and their concentrations, mops, circular floor pads, gloves, brooms and brushes. Using color-coding within the brush industry has be, come a way of preventing cross-contamination from one area associated with a hazard to a totally different area, (e.g. raw food preparation area and packaging of the final prepared food product). If one cleans the walls, outside surfaces of equipment and floors with brushes and brooms having yellow filaments, it immediately designates to the user that he or she can not use the brush or broom in,any other cleaning area.

In this manner, no contamination of any substance, whether it be pathogenic or just grim. can be transported, physically to another sector within the plant. Likewise, a brush used for cleaning and removing raw food particles from, a. cutting board area would not be transported to another area, even if it were to be sterilized. There are no hard and fast rules for color-coding other than once a written and agreed upon procedure employing color-coding is adopted, it must be practiced without deviation.

Lewis JC, Brushware: For Food Processing Facilities:
maintenance Supplies/ Feb. 1995; 23-26

*(Hygienic Alternative Critical Cleaning Process)
TUCEL Utility Brushes Tested for Cleanability by NSF
 

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