Hello All !
To clean a bucket (used to transfer our ingredients), our cleaning color code states that one color brush is used for food contact surfaces (interpreted as the inside of the bucket) and a second color is used for non-food contact surfaces (interpreted as the outside of the bucket). I'm considering changing the cleaning color code to using one color brush for the entire piece of equipment that comes into contact with food (without considering the inside and outside surfaces separately). Note: we do not have a complicated set up (no allergens, raw foods, RTEs, etc., that require other zone / process / line color codes). Am I oversimplifying? Thank you for advance with your advice.