December 2011 – The Malish Corporation, a global leader in the design and manufacture of floor machine and surface cleaning brushes, introduces new color-coded foodservice products that are ideally suited for a Hazard Analysis Critical Control Points (HACCP) program.
The color-coded brush system is intended to help prevent cross-contamination. Cross-contamination occurs when tools are used for multiple tasks with incompatible food items. For example, using a brush or cutting board for raw meat then using the same brush or cutting board for cooked meat would contaminate the cooked meat.
Malish color-coded foodservice brushes are manufactured in the industry-standard color-coded scheme so that it is easy to recognize which tools are intended for specific uses. There are five colors available including yellow for bakery, green for produce, blue for seafood, red for meat, and white for deli.
“With the millions of food poisoning cases being traced back to foodservice operations each year, it’s critical to implement a HACCP-approved system,” said Fred Lombardi, VP of Sales & Marketing. “Our color-coded tools make it easy to set up a successful program.”
Visit testing.malish.com to learn more about Malish’s color-coded system for HACCP programs.
