CROSS-CONTAMINATION PREVENTION RAW MEAT
COOKED MEAT
RAW POULTRY
RAW FISH
PRODUCE
ALLERGEN FREE
DAIRY
Cross-contamination in a commercial kitchen poses significant risks to food safety. One effective way to mitigate this risk is by implementing a color-coded cutting board system. Outside of implementing a color code system, here are some additional best practices: Dedicated Assignments: Assign specific cutting boards to designated food categories to avoid crosscontamination. For example, use red cutting boards exclusively for raw meat. Separate Workstations: Designate separate workstations or areas for preparing different types of food. This minimizes the risk of accidental contact between raw and cooked items. Use Color-Coded Utensils: Extend the color-coded system to utensils and equipment used in food preparation to reinforce proper handling practices. Sanitization: Regularly sanitize cutting boards, especially between tasks involving different food groups, to eliminate bacteria and prevent cross-contamination. Replace Worn Cutting Boards: Boards: Inspect cutting boards regularly and replace any that show signs of wear, deep grooves, or damage, as these can harbor bacteria. Storage Practices: Store cutting boards in a way that prevents contact between different colored boards and maintains their cleanliness.
*for more information on food safety please visit: www.foodsafety.gov
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CUTTING BOARDS Availa ble in 12" x sizes: 1 15" x 8" 2 18" x 0" 24" CUTTING BOARD FED-CBYL-1218
CUTTING BOARD FED-CBBN-1218
CUTTING BOARD FED-CBRD-1218
CUTTING BOARD FED-CBGR-1218
CUTTING BOARD FED-CBWT-1218
CUTTING BOARD FED-CBBU-1218
Reduces knife dulling Non-porous Resists staining and absorption Durable high-density thermoplastic Easy to clean dual-sided surface BPA Free
ALLERGEN - FREE CUTTING BOARD WIN-CBPP-1218
Allergen & BPA Free
CAMSQUARES CAM-8SFSCW441
2-22 qts. available
THERMOMETER TAY-9878EPR
UTENSILS ICD-16P,FPP-4P
Dishers, Spoodles
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