Color Coded Knives
HACCP color-coded knives are designed to help you implement food safety best practices in your kitchen, with different handle colors for different types of food. These color-coded knives prevent foodborne illness and potential allergic reactions due to cross contamination.
HACCP Color-coded Knives: What You Need to Know
HACCP is a food safety program that helps operators avoid spreading contaminants and accidentally exposing customers to allergens, and these HACCP knives are made to assist in that process. Sticking to this system and teaching employees to pay attention to the colored knife handles will help prevent cross contamination from raw to finished products, protecting your guests and your bottom line. Read more about HACCP with KaTom's HACCP food safety guide.
Common Questions About Color-coded Knives
Why use color-coded knives?
Color-coded knives help restaurant workers avoid contaminating one dish with the pathogens of another. For example, a knife used to cut raw chicken could accidentally be picked up to chop lettuce for a salad. One of those products will be cooked thoroughly before being served, while the other goes straight out to the customer. HACCP color-coded knives have brightly visible colorations that denote which types of food each knife is to be used for. This, along with the other steps in a HACCP food safety protocol, can reduce the incidences of cross contamination.
What do the knife colors mean?
The six colors of HACCP knives are as follows:
- Green knives are for fresh produce.
- Yellow knives are for raw poultry.
- Red knives are for raw meat.
- Blue knives are for raw fish.
- White knives are for dairy products.
- Brown knives are for cooked meats.