GUIDELINES FOR IMPLEMTING GMP IN FOOD PROCESSING Food Handling practices 5. 1 Use of colour coded equipment 5.1.1 Equipment used in different areas of a factory should be colour coded or clearly dentified in such a manner as to designate that department and to prevent the risk of cross contamination e. g. chopping boards, knives and product trays used in the raw material area must not be used in the work in progress or finished product sections Auditors Recommendations. Look At: Look For. Equipment Identification Equipment colour coded clearly or uniquely identified for intended use 5.1.2 Each department should have an inventory of all colour coded or uniquely identified equipment, which is checked daily and any damaged or broken items replaced Auditors Recommendations Look At Look For. Equipment Identification and Equipment colour coded or uniquely identified for intended use traceability Records of equipment and traceability 5.1.3 Each department should be supplied with sufficient colour coded or uniquely identified equipment to eliminate the need to"borrow items from other areas, even on a temporary basis Auditors Recommendations Look At Look For Equipment Identification and Equipment colour coded clearly or uniquely identified for intended use traceability Records of equipment and traceability 5.1. 4 The use of brightly coloured coded equipment will significantly reduce the potential for foreign body contamination as splinters of it would be easily identified in the product Auditor's Recommendations Look At: Look For. Equipment Identification Equipment colour coded clearly to identify intended useGUIDELINES FOR IMPLEMTING GMP IN FOOD PROCESSING 5. Food Handling Practices 5.1 Use of colour coded equipment 5.1.1 Equipment used in different areas of a factory should be colour coded or clearly dentified in such a manner as to designate that department and to prevent the risk of cross contamination e.g. chopping boards, knives and product trays used in the raw material area must not be used in the work in progress or finished product sections. Auditor’s Recommendations: Look At: Look For: Equipment Identification Equipment colour coded clearly or uniquely identified for intended use 5.1.2 Each department should have an inventory of all colour coded or uniquely identified equipment, which is checked daily and any damaged or broken items replaced. Auditor’s Recommendations: Look At: Look For: Equipment Identification and traceability Equipment colour coded or uniquely identified for intended use Records of equipment and traceability 5.1.3 Each department should be supplied with sufficient colour coded or uniiquely identified equipment to eliminate the need to “borrow” items from other areas, even on a temporary basis. Auditor’s Recommendations: Look At: Look For: Equipment Identification and traceability Equipment colour coded clearly or uniquely identified for intended use Records of equipment and traceability 5.1.4 The use of brightly coloured coded equipment will significantly reduce the potential for foreign body contamination as splinters of it would be easily identified in the product. Auditor’s Recommendations: Look At: Look For: Equipment Identification Equipment colour coded clearly to identify intended use