Did you know? The sixth largest contributing factor to foodborne illness is cross contamination. If just one customer gets a foodborne illness at your restaurant, it can spell disaster for your image. Cross contamination is easy to prevent by using color coding.

There really is no substitute for cleaning and sanitization of your cutlery and cutting boards after use, but color coding your food prep supplies lessens the likelihood of cross contamination. Color coding allows employees to quickly identify which cutting boards, knives, cut resistant gloves and utensils should be used for a specific food.

What Do the Colors Represent?

For more information on color coding your smallwares, see our Buying Guide! Shop Central for a vast array of products that can help prevent foodborne illnesses and keep your restaurant running safely.