Color Coded Knives

HACCP color coded knives are designed to help you implement food safety best practices in your kitchen, with different color handles for different types of food. Green utensils are typically used for fresh produce, yellow for raw poultry, red for raw meat, blue for raw fish, white for dairy, and brown for cooked meat. Sticking to this system and teaching employees to pay attention to the colored handle knives will help prevent cross-contamination from raw to finished products, protecting your guests and your bottom line.

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