Tag Archives: cutting boards

National Food Safety Month: Central’s Food Safety Resource Guide

The National Restaurant Association (NRA) kicked off National Food Safety Month on September 1.  This annual NRA campaign raises awareness about food safety and stresses the importance of education.

The way food is handled, served and stored must be a top priority for all types of foodservices.

Failing to cook a product thoroughly could make a customer sick.  Using the wrong cutting board could cause a critical health situation for a person with a food allergy.  There are an endless amount of possible outcomes when there is a lack of safe food handling practices.

The last thing any foodservice establishment needs is to to be pinned as a place that causes an illness or lacks cleanliness.  First of all, it puts customers and/or your staff at risk.  Second, thanks to social media, it could give your business a bad reputation.  Customers turn to other customers for reviews.  Unfortunately, people are more likely to post about a negative experience over a positive.  So, if your foodservice creates an issue for a customer due to a failure on your part to handle food safely, word might spread.

For this year’s Food Safety Month, we compiled a food safety resource guide from our blogs, buying guides and products.  Be sure to check out a couple general tips at the end on cooking temperatures and handwashing techniques.

 Vollrath UniversityBlogs

10 Tips for Food Safety

Be Safe in 2012, Avoid These Common Foodservice Accidents

Food Allergies and Restaurants: It’s All About Communication

Food Safety: How to Stay E. Coli Free

Safe food temperatures

Expert Solutions in Food Safety

Living with Dietary Restrictions Series

Buying Guides

Cleaning Kitchen Counters

Cross-Contamination Prevention

Food Storage Containers

Glove Measurements

Keep Your Liquid Pourers Clean

All Central Buying Guides


General Tips

Vollrath UniversityCooking Temperatures

  • Seafood: 145°F for 15 seconds
  • Steak: 145°F for 15 seconds
  • Pork: 145°F for 15 seconds
  • Beef or Pork Roast: 145°F for 4 minutes
  • Ground Meat: 155°F for 15 seconds
  • Poultry: 165°F for 15 seconds

Proper Handwashing Techniques

1. Use soap and warm (+105°F) running water
2. Rub hands vigorously for 20 seconds
3. Be sure to wash all surfaces, including backs of hands, wrists, between fingers and under nails
4. Use nail brush around and under fingernails
5. Rinse well under running water
6. Dry hands with paper towel
7. Turn off the water and open door knobs using a paper towel rather than bare hands

Be sure to wash hands frequently, especially after coming in contact with bare body parts, leaving/returning to the work area, coughing, sneezing, using a handkerchief, using tobacco, eating or drinking, handling soiled equipment, after food preparation (to avoid cross-contamination), switching between raw food and ready-to-eat food and any other activity that may contaminate the hands.

Buying Guide: Cross Contamination Prevention

Need help making a purchase? Central has you covered with a library full of buying guides you can conveniently find on our website

Today’s buying guide covers cross contamination.  Find this and all buying guides here, and check after the release of our January master catalog for more.  


Using Color-Coded Products to Prevent Cross Contamination

  • Introduction
  • Meaning behind colors
  • Types of utensils


Color Code to Prevent Contamination

  • The sixth largest contributing factor to foodborne illness is cross contamination (An Introduction into the Food Service Industry, 2004).
  • While there is no substitute for thorough cleaning and sanitization after every use, color coding your food prep smallwares is a good way to lessen the chance of cross contamination.
  • Color Coding allows employees to quickly identify which cutting boards, knives, cut resistant gloves and utensils should be used for a specified food. Example: By using only yellow smallwares for chicken and only green for vegetables, you can ensure that raw chicken never comes in contact with vegetables for the dinner salad.


The Meaning Behind the Colors

The following guideline is widely accepted as a way to identify and separate the tools needed in preparing certain foods.

Tip: Color coding different departments of operation is another way to help reduce cross contamination. For example, all red colored items will be used in the butcher’s shop, while white colored items will stay in the bakery.


What Food Preparation Items can be Color Coded?

Cutting Boards
There are a variety of shapes, sizes and costs for any customer to ensure cross-contamination is never an issue.  See all Cutting Boards.


Knives (Cutlery)
Can be coordinated with cutting board colors to ensure certain colors are only used for particular food items.  See all Cutlery.


Cut Resistant Gloves
Can be coordinated with cutting board colors to ensure that certain colors are only used for particular food items.  See all Cut Resistant Gloves.




For more information, view this Cross Contamination Prevention Guide in full on our website.

Ready to order? Click here to view our food preparation items, or click on the links above for cutting boards, knives and cut resistant gloves.  And don’t forget to check out all of Central’s buying guides.