Open plant cleaning enures all machines and surfaces in a food processing environment are thoroughly cleaned and disinfected. As a producer or processor of foods it is critical to maintain constant hygiene standards. This is done by applying a clingy foam using specialist equipment such as a foam injector and foam lance. 

HACCP color coding is an essential part of food safety in the food industry. HACCP color coding is a system of assigning specific colors to equipment, utensils, and work surfaces based on their level of risk for food contamination. For example, high-risk areas such as raw meat preparation areas are often color-coded red, while low-risk areas such as fruit and vegetable preparation areas are often color-coded green. The importance of HACCP color coding lies in its ability to prevent cross-contamination and ensure food safety. By assigning colors to specific areas, employees can easily identify which areas are high-risk and which are low-risk, and take appropriate measures to prevent contamination. This system also makes it easier for inspectors to identify potential hazards during audits. Overall, HACCP color coding is a simple and effective tool that can help prevent foodborne illnesses and ensure the safety of consumers.