Tip of the Week
The latest update of the Ecoli Regulations is all about reducing the risk of cross contamination of raw and ready to eat foods in the kitchen. This is to help reduce the incidences of food poisoning attributed to Campylobacter, Salmonella, E.coli and other harmful bacteria.
Kitchen knives are a potential source of cross contamination but how do we feel about using colour coded knives?
If colour coded knives float your boat, then opt for them and use them in conjunction with the corresponding colour coded board.
The problem is that black handled knives can be far superior to the colour coded knife sets. If you or your chefs prefer to use black handled knives, we have a solution that will keep your kitchen safe and satisfy your Environmental Health Inspector.
Here are our recommendations to reduce the likelihood of cross contamination via kitchen knives and boards –
- Purchase a red handled knife for raw meat and chicken preparation
- Purchase a blue handled knife for raw fish preparation
- Keep the red and blue knives on a small magnetic wall strip over the work area where you prepare your raw meat and fish – even if this is a dual use area (used for raw prep then cleaned and sanitised and used for other purposes throughout the day)
- Keep your red and blue chopping boards under the table where you prepare raw meat and fish.
- Keep your other colour coded chopping boards separate from your red and blue boards
- Use black handled knives for all other food prep, washing and sanitising after each use. Keep separate from the red and blue knives.
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