According to the U.S. Centers for Disease Control and Prevention, 1 in 6 Americans gets sick from eating contaminated food every year, resulting in an estimated 3,000 deaths. As if the human cost isn’t sobering enough, the Grocery Manufacturers Association also estimates the average cost of a recall to a food company is a whopping $10 million in direct costs in addition to brand damage and lost sales. Forty-eight percent of recalls in 2017 happened because of undeclared allergens, and 32 percent were due to Listeria, Salmonella, or Eshcerichiacoli.
Color-coded tools are a practical, straight-forward way to implement zoning in a facility and may help keep different hygiene levels—such as raw and finished products—separated.