15/01/2024
Hygiene tip according to HACCP form
Hygiene requirements are increasing in the catering industry, direct marketing, and even private kitchens. The HACCP (Hazard Analysis Critical Control Points) standard therefore recommends using cutting boards in different colors for different foods.
These are divided as follows:
Red = raw (red) meat and sausage
Green = Vegetables, fruit and salad
Blue = Fish
Yellow = raw poultry
Brown = cooked meat (e.g. roast)
White = baked goods
Purple = Preparation of allergen-free foods
You can find all products on this topic here: Tables and disassembly
