Cutting boards for professional kitchens and laboratories: what does the HACCP regulation say?
Let’s discover all the indications for complying with hygiene standards.
Anyone working in a restaurant kitchen, hotel, or any other hospitality establishment is legally obliged to comply with HACCP regulations for the purchase and use of cutting boards. Primarily, when choosing, it must be verified that they are suitable for food contact and therefore conform to the following regulations:
- Regulation (EU) 10/2011 and subsequent updates and modifications
- Regulation (EC) 1935/2004 and subsequent updates and modifications
- Regulation (EC) No. 2023/2006 and subsequent updates and modifications
- Ministerial Decree 21/03/1973 and subsequent updates and modifications (MOCA)
- D.P.R. 777/82 and subsequent updates and modifications.
The cutting boards must be also easily washable and disinfectable. Certain materials, due to their physical characteristics, are considered more suitable than others, such as polyethylene, as they are resistant and easily disinfectable even in dishwashers and capable of best counteracting bacterial proliferation.
To ensure a condition of absolute hygiene and safety in the processing of a food product, it is necessary to comply with the HACCP system, which provides detailed information on which tools to use in compliance with all current regulations. In the kitchen, to prevent contamination between foods, the HACCP system relies on the coloring of the cutting board, associating each cutting board with a colour depending on its intended use.
The Colours of Cutting Boards According to HACCP
The goal of the HACCP system is to ensure excellent food hygiene to prevent cross-contamination. The different coloring of cutting boards in the kitchen facilitates the association of a colour with a specific food, and to avoid contamination, this association must be unique, that is, that colour must be used exclusively for that food category.
The HACCP system, for easier identification of the cutting board to be used depending on the product and its use, has associated a colour code with different food categories.
What are the colours considered?
- White: dairy and bread
- Red: raw meat
- Yellow: cooked meat, poultry
- Brown: cooked vegetables
- Blue: fish
- Green: fruits and salad
- Purple: gluten-free, kosher, vegan, and allergen-free products.
It is extremely important to comply with HACCP regulations to protect the consumer by ensuring food safety.
Euroceppi: Where Food Safety Is Determined by Color
Euroceppi for 100 years is a reality that supports hotel supplies as a supplier and consultant for professional cutting boards for use in the kitchen.
The company’s line also includes polyethylene cutting boards in the different colours mentioned by the HACCP regulation, with the possibility of customization.
What are you waiting for? Get in touch with us, and we will provide you with everything you need for an HACCP-proof kitchen!
