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Bar Household Kitchen Knife Set Stainless Steel With Stainless Steel Handles
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Meo Food Co., Ltd.
China - Hangzhou
Trading Company
Trade Capacity
Export Percentage
0-30%
Nearest Port
Penang, Valparaiso,Jetta
Accepted Delivery Terms
Employees
501-1000 people
Accepted Payment Currency
USD,EUR
Average Lead Time
5 Day(s)
Certifications
Product Specifications
--Product Description
Product Description
HACCP Colour Code stainless steel kitchen knife for Commercial Kitchen
To help you keep a clean and healthy environment, you should use a colour coding system and on the Alliance website, you’ll find a variety of colour coded items especially designed for food safety in your kitchen.
* White – This colour is best used for bakery items, pastry and dairy. Prepare bread, pastries and cheese on white boards and use white handled knives. Don’t use the same boards or utensils for eggs which should be kept separately as they contain salmonella bacteria.
* Yellow – Yellow boards and yellow handled knives should only be used for cooked meats. Cooked meat must always be kept separately from raw meat as once it’s cooked, the bacteria will have been removed so you don’t want to run the risk of
contaminating it.
* Red – This colour is especially for raw meat. Purchase red chopping boards and red handled knives. Be extremely vigilant when preparing raw meat and keep it away from other areas of food preparation so there’s no risk of contamination. Areas where raw meat has been prepared must be cleaned and sanitised immediately after use.
* Blue – You should use blue handled knives and chopping boards for raw fish and always keep raw fish away from raw meat because fish is a common allergen. If you are frying fish, make sure the deep fat fryer you use isn’t used for anything else. It’s a good idea to have a second deep fat fryer for other fried food such as chicken or chips/French fries.
* Green – Use green boards and knives with green handles for fruit and salad.
* Brown – Have brown chopping boards and knives available for all your vegetable preparation.
* White – This colour is best used for bakery items, pastry and dairy. Prepare bread, pastries and cheese on white boards and use white handled knives. Don’t use the same boards or utensils for eggs which should be kept separately as they contain salmonella bacteria.
* Yellow – Yellow boards and yellow handled knives should only be used for cooked meats. Cooked meat must always be kept separately from raw meat as once it’s cooked, the bacteria will have been removed so you don’t want to run the risk of
contaminating it.
* Red – This colour is especially for raw meat. Purchase red chopping boards and red handled knives. Be extremely vigilant when preparing raw meat and keep it away from other areas of food preparation so there’s no risk of contamination. Areas where raw meat has been prepared must be cleaned and sanitised immediately after use.
* Blue – You should use blue handled knives and chopping boards for raw fish and always keep raw fish away from raw meat because fish is a common allergen. If you are frying fish, make sure the deep fat fryer you use isn’t used for anything else. It’s a good idea to have a second deep fat fryer for other fried food such as chicken or chips/French fries.
* Green – Use green boards and knives with green handles for fruit and salad.
* Brown – Have brown chopping boards and knives available for all your vegetable preparation.
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