Biological contamination is by far the most common cause of food contamination in Europe, accounting for millions of food-related illnesses every year.
The presence of harmful bacteria, parasites and viruses can turn an otherwise delicious meal into a potentially deadly experience.
One of the most common ways this contamination occurs is through cross-contamination - the transfer of harmful bacteria from one food product to another via dirty utensils, including cutting boards, knives and thermometers.
As most bacteria are killed during the cooking process (at temperatures above 75°C), the risk of cross-contamination is higher when bacteria from food products that are to be cooked come into contact with food that is not.
Eliminating cross-contamination requires good food safety habits such as frequent washing of hands, utensils and work surfaces.
Many professional kitchens also color-code tools that are used for different foods, such as raw poultry or fresh vegetables, so cross-contamination is less likely to occur.
color-coding equipment can help a kitchen minimize contamination without affecting efficiency.
Red is generally the color of knives or cutting boards are typically used with raw protein products such as beef, poultry and fish.
Green is used for raw vegetables and white with other food products.
However, some restaurants go as far as separating the protein elements and assign yellow utensils for poultry.
All our thermometers come with 13-color cases that can help you differentiate your instrument fleets.
An added benefit of color-coding food preparation utensils is the prevention of taste contamination and the transfer of potential allergens.
Nobody wants the juices left by a steak mixed with their chicken breast or a pork tenderloin to come into contact with all kinds of shellfish.
Clear color codes can help staff maintain a high level of food safety that will keep customers safe and coming back for more.
This is particularly important in an industry where staff turnover rates are so high.
A simple color-coding system means new recruits can plug into a team quickly without managers having to worry about compromising food safety.
Color coding the food preparation process will help make a kitchen run more efficiently and safely.
