Hi all!
I would like to be very honest with you and tell you that I do not work in the Food Industry; in fact I work for a company that produces food grade lubricants!
However it is not lubricants which I would like to ask you about, today I have another interest -
How do you mark lines in your production facilities and your warehouses? (probably not the most glamorous question you have ever been asked!)
- What method is used for marking lines in your factory?
There are none? Tapes? Hand-painted? Aerosol painted? other? - Is there a rules and regulations which must be adhered to when line marking?
BRC? Supermarket? There are no rules? Generic food industry rules that everybody knows? other? - From a food safety perspective, what are the most important things that you feel must be considered when line marking?
- What zones are generally marked with lines? What colours are used?
i.e. blue is used to designate an area where water can be drunk
Many thanks for your efforts :)
Easyaspie