Restaurant operators have numerous responsibilities they have to face on a day-to-day basis. From the everyday routinal procedures to running a business and kitchen, operators have a number of daily considerations to make, but one of the most important responsibilities is the preparation of dishes on their menu.
In particular, every kitchen operator needs to be aware of the dangers of cross contamination and this is especially the case for those who suffer from food allergies.
What are allergens?
Allergens are substances that can cause allergic reactions. It’s estimated that over two million people have been diagnosed with a food allergy and in recent years, there has been a surge in the increasing awareness of food allergens due to an increase in fatalities.
What are the allergens food establishments have to display?
The FSA identifies that there are 14 allergens that customers need to be made aware of, these include: celery, cereals containing gluten (e.g. barley & oats), eggs, fish, lupin, milk, molluscs (e.g. mussels and oysters), mustard, peanuts, sesame, soybeans, sulfur dioxide, sulfites, and tree nuts (e.g. almonds, hazelnuts, walnuts, brazil nut, cashews, pecans, pistachios, and macadamia nuts).
So, what is the purpose of colour coding commercial kitchens?
Colour-coding commercial kitchens protect both your restaurant and the customer by providing a systematic method of food preparation that reduces the risk of cross-contamination.
What are the most common colour groups?
- Purple = Allergens
- White = Baked Goods and Dairy
- Yellow = Cooked Meat
- Brown = Root Vegetables
- Red = Raw Meat
- Blue = Raw Fish
- Green = Salad, Fruit & Fresh Veg
Where can you use the colour coding system?
Colour coding systems can be used in all areas of food preparation. Commonly, colour coding systems are used for chopping boards, but colour coding equipment such as knives, utensils and other equipment such as thermometers are also a good idea to avoid food cross-contamination.
Not only can colour coding systems be used in the kitchen, they can also be used in other areas of a food establishment for cleaning purposes, including mops, dustpans, and brushes to reduce the spread of germs across different areas throughout the establishment; making your venue more sanitary and ultimately safer for your customers.
The health and safety of both customers and employees are paramount and the considerations of both are made during the design phase of a kitchen project.
For thoughtful designs and process considerations that protect both you and your customers, email us at firstname.lastname@example.org or call us today on 01803 528 586.