In busy commercial kitchens, maintaining food safety is always top of mind. One of the most effective ways to prevent cross-contamination, a leading cause of foodborne illnesses, is to use colour-coded tools. This system is not only a best practice but is also closely monitored by Food Safety Regulators in the UK. In this article, we’ll explore how colour-coded tools are assessed, the standard colour-coding system, and why your kitchen needs to comply with these guidelines.
Why Colour-Coding Matters
Cross-contamination occurs when harmful bacteria or allergens are transferred from one food type to another. For example, using the same knife or cutting board for raw chicken and salad can lead to the spread of salmonella or campylobacter, both common causes of food poisoning.
To combat this, the Food Standards Agency (FSA) in the UK recommends the use of colour-coded tools, such as knives, cutting boards, and other utensils, to ensure that different food types are handled separately. This simple yet effective system helps kitchens maintain high hygiene standards and comply with food safety regulations.
How Food Safety Regulators Assess Colour-Coding in the UK
During routine inspections, Environmental Health Officers (EHOs) will assess your kitchen’s use of colour-coded tools. Here’s what they typically look for:
- Compliance with the Colour-Coding System: EHOs will check if your kitchen is using the correct colour-coded tools for specific food types. For example, are red tools being used exclusively for raw meat, and green tools for vegetables?
- Proper Implementation: Regulators will observe whether the colour-coding system is being consistently followed by all staff members. Inconsistent use of tools can lead to cross-contamination.
- Hygiene and Maintenance: EHOs will inspect the cleanliness and condition of your tools. Are they being properly cleaned and sanitised after each use? Are there any cracks or deep cuts in cutting boards that could harbour bacteria?
- Staff Training: Regulators may ask staff about their understanding of the colour-coding system. Proper training is essential to ensure that everyone in the kitchen knows which tools to use for which food types.
- Documentation: Some EHOs may request documentation of your colour-coding system and training records. Keeping detailed records can demonstrate your commitment to food safety.
The UK Standard Colour-Coding System
The UK follows a widely accepted colour-coding system for knives, cutting boards, and other utensils. Here’s a breakdown of the standard colours and their corresponding food types:
| Colour | Food Type |
| Red | Raw meat (e.g., beef, lamb, pork) |
| Yellow | Raw poultry (e.g., chicken, turkey) |
| Blue | Raw fish and seafood |
| Green | Fruits, vegetables, and salads |
| Brown | Cooked meats (e.g., ham, roast beef) |
| White | Dairy products (e.g., cheese, milk) and bakery items (e.g., bread) |
| Purple | Allergen-free or gluten-free foods (used in some kitchens) |
This system helps ensure that tools used for raw meats, for example, are never used for ready-to-eat foods like salads or cooked meats, significantly reducing the risk of cross-contamination.
Best Practices for Implementing Colour-Coding in Your Kitchen
To ensure your kitchen complies with UK food safety regulations, here are some best practices for implementing a colour-coding system:
- Invest in Quality Tools: Purchase high-quality, durable colour-coded knives, cutting boards, and utensils. Make sure they are easy to clean and can stand up to the needs of a busy kitchen.
- Train Your Staff: Provide regular training sessions for your staff, so they understand the importance of the colour-coding system. Display colour-coding charts or posters in the kitchen as a visual reminder.
- Maintain Hygiene Standards: Clean and sanitise all tools after each use. Replace any damaged or worn-out tools immediately to prevent bacteria from accumulating in cracks or cuts.
- Monitor Compliance: Regularly check that staff use the right tools for each food type. Address any inconsistencies promptly to maintain high standards of food safety.
Make Your Kitchen Safer with Nella
The use of colour-coded tools cutting boards in UK commercial kitchens is a simple yet effective way to prevent cross-contamination and reach or keep your food hygiene rating 5*.
By following the standard colour-coding system, training your staff, and maintaining high hygiene standards, you can protect your customers from foodborne illnesses and avoid penalties during inspections.
EHOs, place a strong emphasis on the proper use of colour-coded tools during assessments. By implementing this system correctly, you can demonstrate your commitment to food safety and maintain a clean, efficient, and compliant kitchen.
Contact us today to find out how you can keep your kitchen clean and compliant with colour-coded kitchen cutlery and equipment.