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ST29 LANCE WITH INSULATION, 900mm, 1/4"M, YELLOW

ST29 LANCE WITH INSULATION, 900mm, 1/4"M, YELLOW

SKU

Description

Stainless steel HACCP compliant wash lances offer unmatched benefits for industrial cleaning in food processing environments. Their non-corrosive nature ensures longevity and adherence to strict hygiene standards, preventing contamination risks. The smooth surface of stainless steel prevents bacterial buildup, making them easy to clean and maintain. Their ergonomic design enhances operator comfort and maneuverability during cleaning tasks, promoting efficiency and reducing fatigue. Additionally, stainless steel wash lances withstand harsh cleaning chemicals, high pressures, and temperature variations, making them highly durable and reliable. By incorporating these wash lances, food processing facilities can maintain optimal cleanliness, ensure food safety, and uphold the highest quality standards in their operations.

Technical Spec

Inlet1/4" Male
Outlet1/4" Male
MaterialStainless Steel
Bar400
ColourYellow
Length900mm
Max Temp °C150
Weight0.59
Country of OriginChina

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Overview

HACCP colour coded Lances to minimise the risk of cross-contamination.

HACCP (Hazard Analysis and Critical Control Points) colour coding in the food industry refers to a system where different colours are used to designate specific areas, tools, equipment, or products in a food handling environment. The purpose of HACCP colour coding is to minimise the risk of cross-contamination and foodborne illnesses by clearly segregating different types of materials and preventing them from coming into contact with each other.

Here are some common examples of HACCP colour coding:

Red: Red is often used to designate areas or equipment that pose a high-risk of contamination, such as raw meat processing areas or utensils used for handling raw meat. It serves as a warning to handle these items with caution.

Blue: Blue is commonly used for areas where seafood is processed or stored. It helps to distinguish seafood processing from other food handling activities.

Green: Green is typically used for fresh produce areas or utensils used for handling fruits and vegetables. It helps to prevent contamination between raw produce and other food items.

Yellow: Yellow may be used for areas or equipment designated for allergen handling. It alerts staff to the presence of allergens and reminds them to take appropriate precautions to prevent cross-contact.

White: White is often used for general food processing areas or equipment that can be easily cleaned and sanitized. It signifies that the area or equipment is clean and ready for use.

HACCP colour coding is important for several reasons:

Preventing cross-contamination: By clearly segregating different types of materials and products, HACCP colour coding helps to prevent cross-contamination between raw and cooked foods, allergens, and other potential contaminants.


Improving food safety: By reducing the risk of cross-contamination, HACCP colour coding helps to improve overall food safety and reduce the likelihood of foodborne illnesses.


Enhancing efficiency: HACCP colour coding makes it easier for staff to identify and locate specific items or areas, which can help to streamline operations and improve efficiency in food handling processes.


Compliance with regulations: Many food safety regulations and standards require the implementation of HACCP principles, including colour coding, to ensure the safety and quality of food products.


Overall, HACCP color coding is an important tool in the food industry for maintaining food safety, preventing contamination, and ensuring compliance with regulations.

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