Prevent Cross-Contamination
The Basics of Sous Vide
January 16, 2019
Cast Iron Care
January 21, 2019
What is Cross-Contamination
Cross-contamination is when harmful bacterias are transferred from one food product to another through tools, equipment, or hands. There are ways to ensure this doesn’t happen, as well as steps you can take to improve cleanliness in the kitchen.
How to Reduce Cross-Contamination
One of the main areas that cross-contamination can occur is through cutting boards. Sometimes we think we’ve cleaned a cutting board well enough, or we’ve forgotten, which can lead to serious health implications for your guests. The best way to avoid this is to use colour coded boards. Especially if you’re preparing food such as meat and dairy.
Colour coded boards make it easy to identify which boards are meant for which foods. You don’t have to adopt all 6 boards into your establishment, choose the ones that will work for you. Sometimes just having a different board for raw meat can make all the difference in the world.
Board Colours
Red: Raw Meat
Tan: Fish and Seafood
White: Dairy
Green: Fruits and Vegetables
Blue: Cooked Food
Yellow: Raw Poultry
At Russell Hendrix, we stock all colours, as well as drying racks and storage.