Hello, A question about towels for cleaning in a bakery. None of the equipment is wash down. Everything is scrubbed by hand. Rinsed, then Sanitized. Should towels be color coded so that they are only used on one zone of the equipment. Right now, the same type of towels are used for wash and rinse. They could be used on a food contact surface, washed then the next use could be on the outside of a piece of production equipment.The towels are "huck type" and are used once and then washed. I am just starting ATP testing and was taking readings of the rinse water. I measured out some rinse water before putting a towel in it. It was 0000. I checked the rinse water after putting a new towel in the water and had a RLU of 56 before the towel had ever been used, washed or touched any equipment. Tomorrow I plan to do some testing of the towels that have been laundered to see what the readings are and to validate that the towels are clean before use. I would be interested in hearing what others in the baking industry are using to wipe down and clean their equipment.