Looking for idea's/suggestions on how others color code their utensils, etc. I am in the process of revamping ours due to some discrepancies in the interpretation, as well as some gray area's in the policy. For example, white = food contact and red = non-food contact ... now the piece of framework that is 6 inches above the product zone is technically not a food contact piece of framework so operator's will use red, despite it being directly above food contact. I have cringed at this and have started changing behaviors and mindsets, but want to lay out the policy better so that this will be easier for everyone to understand.
So, I am interested in how many colors do you use? Where do you stop the use of one color and go to another? Are overheads cleaned with one color, and floors a different? Restrooms? Outside? etc.