Food Safety month is just around the corner! September, schools across North America will be opening its doors to students again. There is not a better time to go over some important food safety facts including a good way to prevent cross contamination! Color Coded Handles. Enjoy this blast from the past!
Tools for The Discriminating Chef
Color coded knives are designed to help you implement food safety best practices in the kitchen! With different color handles for different types of food, this system helps teach employees to engage in safe food handling practices to prevent cross-contamination in the professional kitchen. Allergies have become such a norm in society today, which makes paying attention to these color coded handles in a kitchen (especially in a restaurant) more important than ever.
Here are CCI’s suggestions for what each color should be used for:
This series is often selected for Culinary Program Kits as it is a durable learning and working tool. The black handle is a generic handle commonly used for every day cutting tasks.
This series is commonly used for working with a variety of baking and dairy products, from butter, to hard and soft cheeses. This knife handle is commonly selected to be used…
View original post 212 more words