It really depends on your facility and the products that you produce. When I first started here we had a dedicated room for producing gluten free tortillas. Brushes, dust mops, waste containers, etc. were all blue. Trash was grey.
Then we started producing gluten free pita chips in the same space, so nothing changed.
However, we then started producing gluten containing chips in the drying/seasoning area. So every time we produced gluten containing products, all the blue items had to be segregated and our normal facility color coded brushes, dust mops and containers had to be used.
Then, we started producing gluten free cookies in a completely separate section of the facility where gluten containing cookies are also produced on the same line. At that point it became out of control.
We do a full clean of the line prior to producing gluten free products, and test finished product for <10ppm gluten which is well below the required <20ppm. We don't bother with swapping out brushes (because they are not used in the process) and brooms (because if people are sweeping vigorously enough to get gluten on the products, there is more than gluten getting on the products). People working on GF lines wear different colored aprons than gluten containing lines, and they are routed away (as much as possible) from gluten containing production lines as they go on breaks, etc.
All that being said, you can use whatever color code you want. I've found that generally, white (buckets, containers, etc.) are used for direct food contact. Grey is used for rework/recycle and red for food waste.
Brushes and sanitation equipment add in additional complexity.
Find a system that is workable. Segregate your brushes and keep them clean. Be reasonable.
Since I am in a bakery and only really need to worry about allergens and gluten free/gluten containing products, it's a bit easier than say a facility that has raw and cooked products where various pathogens are a likely issue.