In the light of the pandemic's impact, it has become even more essential to organize and maintain diligent cleaning standards and routines for your butcher's shop. Maintaining cleanliness and hygiene is necessary for your staff as well as visitors or customers. 

How to maintain cleanliness standards in your butchers' shop?

You can maintain your shop's cleanliness by using various cleaning essentials such as mops, brooms, sanitizers, anti-bacterial soaps, cleaners, etc. These essentials can help you keep surfaces, workspaces, and customer areas clean and safe. But you can go a step ahead by color coding each set of cleaning equipment. Color coding refers to segregating your cleaning equipment based on their specific colors.

It is a good practice to segregate your cleaning equipment as it reduces the chances of cross contamination and ensures food safety, especially in eateries, restaurants, and butcheries. 

You can easily segregate your cleaning equipment into as many colors as is suitable for your business.

Here are the colors that are used generally:

• Red Color: 

Use the red color cleaning essentials at areas that have a high risk of contamination such as toilets, sinks, urinals, and washrooms.

• Yellow Color:

The yellow color is used for clinical use, first-aid space, or lab-related usage. 

• Green Color:

The kitchen or serving area cleaning equipment are generally designated the green color 

• Blue Color:

The blue color is used in general areas where there is a low risk of bacterial contamination, such as dusting, window cleaning, wiping desks, etc.

How can you make the color-coded cleaning system work at your shop?

1. Buy color-specific cleaning equipment for each area in and outside your shop. Make sure you have a separate storing room or cabinet for each set of equipment. It would be so easy if all the cleaning equipment around your shop were color-coded. Cleaning equipment such as the mop, buckets, brushes, cloths, and gloves, if color-coded, makes them easily identifiable and prevents cross-contamination too. For example, you should not put the green bucket with the red mop and vice versa.
   
2. Ensure that the instructions and color codes are printed out and highlighted in every area. In case there is a new addition to the cleaning staff or someone forgets what equipment can be used for what service, they can refer to the printout.
   
3. Supervisors can make a note if all color-coded equipment is being used in the right area. If they notice that a green-colored mop is lying in the toilet, they can immediately confront the cleaning staff and dispose of the mop off.
   
4. Give proper training to the cleaning staff about the color-coded equipment and their usage. Make them aware of the benefits of such segregation and how it reduces the spread of germs and improves the overall hygiene levels.