Food Safety Is Within Your Reach with Color-coded Cutting Boards from San Jamar
October 30th, 2020
Maintain food safety best practices and reduce the risk of cross contamination in your commercial or institutional kitchen with color-coded cutting boards. A versatile must-have for any commercial foodservice establishment, cutting boards help safeguard against foodborne illness by separating raw and cooked foods, thereby minimizing bacteria transfer.
Secure, Heavy-duty Construction
San Jamar cut and carry boards are tough and lightweight with a nonskid surface. Their durable, non-porous copolymer construction resists cuts and grooves where dirt and bacteria hide without dulling or damaging knives for ultimate performance. Non-slip corner grips prevent the boards from sliding around on the counter, preventing injury. Pair the board with a grip board mat to promote additional stability and safety and eliminate the need to use an unsanitary wet towel to prevent slipping and avoidable knife injuries.
Convenient and Safe
A patented food safety hook limits hand contact with the board and allows you to easily carry these boards around the kitchen without contaminating hands or clothing. In addition to sanitary transport, the hooks provide for convenient storage and drying in a designated area at the end of a busy night. An integrated ruler embossed on the surface makes measuring and portioning convenient and effortless.
Bold Colors for Safe Food Prep
San Jamar color-coded cutting boards are an essential part of the USDA’s Hazard Analysis and Critical Control Point (HACCP) program. Also referred to as chopping boards, the bold and easily identifiable colors make it easy for chefs and kitchen staff to designate colors for specific uses and then quickly identify the right cutting board for the job. From separating raw vegetables and raw meat to separating roasts and cooked poultry, the color-coding system promotes adherence to kitchen sanitation best practices to prevent cross-contamination.
Having color-coded cutting boards in your busy commercial kitchen is an easy, straightforward method to ensure staff practice proper food handling and prevent the spread of foodborne illnesses. Use the blue board should for raw seafood, the yellow for raw poultry, and red for raw meat. Prepare salads, fruits, and vegetables on the green board, carve cooked meat on the brown board, and use the white board for dairy and bakery items. Accommodate special dietary needs like food allergies with the purple board.
San Jamar color-coded cutting boards are a versatile, essential tool for preventing cross-contamination, foodborne illness, and injury in your commercial kitchen. Equip your commercial foodservice establishment with Cook's selection of San Jamar color-coded cutting boards.
