We already introduced our sinks specifically made for caterers and outdoor cooking. A station where employees can wash their hands in safety, meeting all the demands from the MAPAQ. Which is, hot water, disposable hand towels and hand soap.
So we pushed our service to caterers, restaurants and commercial kitchens just a bit more by offering colour coded cutting boards. The colours help keep monitoring the safety of your working environment and eliminate the chances of seeing one of your chefs cut lettuce on the same board which was just used for cutting raw chicken.
The transfer of harmful bacteria from one food to another through contaminated tools, equipment or hands, is a common cause of foodborne illness. Cutting boards are often the main culprits in cases of cross contamination.
By using separate boards for different ingredients, you cut the chances for the food and health inspectors to put an end to your event. You also show them how serious you are when it comes to the health of your guests.
- Green: Fruits and vegetables
- Yellow: Raw poultry
- Red: Raw meat
- Blue: Raw fish and seafood
- Brown: Cooked food
- White: Dairy and bread