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HACCP Colour Code stainless steel kitchen knife for Commercial Kitchen
Why You Should Colour Code In Your Commercial Kitchen?
Every commercial kitchen serves different food types and handles raw and cooked food throughout each shift. One of the first topics catering students are taught is food safety and colour coding is a way of ensuring food hygiene and safety in an industrial kitchen. It’s common knowledge that bacteria, contaminants and pathogens are dangerous in a restaurant kitchen and the last thing you want to do is cause sickness among your customers.
Raw meat, poultry and fish carry bacteria and if not treated properly, these bacteria can cause sickness. While cooking fresh meat and fish properly removes bacteria, the problem lays in the food preparation areas where there could be risk of cross-contamination if not organised properly. Using the right utensils is one of the things that can be done to reduce risk. Equally, if these areas aren’t meticulously cleaned and sanitised with suitable anti-bacterial products the bacteria will grow and cause a risk across the kitchen and into the restaurant. Food safety regulations insist that all restaurants, hotel restaurants and similar commercial kitchens have good systems in place to prevent this happening. It’s not just about health and safety although this priority, you wouldn’t want to affect the flavour of food you are preparing by allowing left-over juices to be absorbed by another food type.
To help you keep a clean and healthy environment, you should use a colour coding system and on the Alliance website, you’ll find a variety of colour coded items especially designed for food safety in your kitchen.White – This colour is best used for bakery items, pastry and dairy. Prepare bread, pastries and cheese on white boards and use white handled knives. Don’t use the same boards or utensils for eggs which should be kept separately as they contain salmonella bacteria.Yellow – Yellow boards and yellow handled knives should only be used for cooked meats. Cooked meat must always be kept separately from raw meat as once it’s cooked, the bacteria will have been removed so you don’t want to run the risk of contaminating it.Red – This colour is especially for raw meat. Purchase red chopping boards and red handled knives. Be extremely vigilant when preparing raw meat and keep it away from other areas of food preparation so there’s no risk of contamination. Areas where raw meat has been prepared must be cleaned and sanitised immediately after use.Blue – You should use blue handled knives and chopping boards for raw fish and always keep raw fish away from raw meat because fish is a common allergen. If you are frying fish, make sure the deep fat fryer you use isn’t used for anything else. It’s a good idea to have a second deep fat fryer for other fried food such as chicken or chips/French fries. Green – Use green boards and knives with green handles for fruit and salad.Brown – Have brown chopping boards and knives available for all your vegetable preparation.What are the different types of knives?

A chef knife — sometimes called a chef’s or cook’s knife — has a long, broad blade with a straight edge. It is widest across the heel, tapering up to a finely pointed tip.What is a chef knife used for?
The curved blade of a chef knife allows it rock back and forwards on a chopping board, which makes it the perfect tool for chopping and dicing lots of vegetables at once. The broad heel area means it can stand up to more pressure during heavy-duty chopping work, which is useful for cutting thicker or harder foods, like potatoes, onions, or parsnips.
A great all-rounder, a chef knife is one of the most versatile knives in the kitchen, perfect for everyday dicing and mincing tasks.
A utility knife is a similar shape to a chef knife, but smaller and slimmer. Some utility knives also have a sharp tip which tapers up towards the spine, to allow for more intricate work.What is a utility knife used for?
A utility knife is good for chopping smaller foods and vegetables, like shallots. It shares many of the qualities of a chef knife, but it can be a useful tool when working with smaller food items, as the utility knife allows for more precise cutting work. So, when your cook’s knife is a little too big for the job, you’ll want to reach for a utility knife instead.

A paring knife has a short, slim, evenly sized blade with a pointed tip. It tends to be light, to allow for easy handling during delicate work.What is a paring knife used for?
The small but mighty paring knife is used to cut, chop and slice fruits and vegetables, but they can also be used for a multitude of other kitchen tasks. Despite their small size, paring knives will make light work of harder foods, like potatoes, while still being manoeuvrable enough to carry out delicate tasks like peeling, trimming, and removing seeds from fruit and veg.
A bread knife has a long, evenly sized blade, with a sharp serrated edge — like a saw. This sort of knife is designed for use on softer items.What is a bread knife used for?
The long blade and sharp serrated edge of a bread knife makes it the perfect tool for sawing through all sorts of different breads, including crusty bread, baguettes, bagels and bread rolls. This is because the grooved edge allows the chef to cut through softer textures without crushing them out of shape.
Bread knives can also be used to slice cakes with soft, fluffy textures, as they can cut through them without knocking the air out of the sponge or damaging the overall shape. If you don’t have a cake leveller in your kitchen, a bread knife can also be used to even out your sponge cakes after baking.The best knives for preparing meat
From huge cuts of beef to delicate lamb joints and poultry, meat often requires careful preparation using specialist tools. So, every meat-lover should know their boning knife from their cleaver. Here, we’ll discuss the different types of meat knives, including which types of knives are best for different dishes.
A carving knife is a long, slim knife, tapering to a sharp point. Sometimes called a slicing knife, a carving knife is one of the longest kitchen knives in the kitchen. Its narrow width means that it produces less drag as it cuts through food, allowing it to create cleaner, more uniform slices.Uses of a carving knife
When it comes to serving meats like poultry, pork, lamb or beef, a carving knife is the best tool for the job, as it will produce thin, neat, evenly sized slices. It can also be used to tackle larger fruits and vegetables, such as melons or courgettes, which can be tough to slice through using smaller or broader knives.
The long, thin blades are also ideal for cutting cakes, as they’re long enough to cut perfect slices in one smooth cutting motion.

A boning knife is a slim blade with a very sharp edge, usually tapering upwards to a fine pointed tip. It’s fairly short (usually only around six inches) and is usually rigidly constructed, although more flexible blades are available for delicate meat.What is a boning knife used for?
A boning knife is the best knife for cutting meat bones and trimming cartilage to create the perfect joint or cut before cooking. The pointed tip and slim blade make it a great choice for cutting around the bone without ruining the surrounding flesh.
The strong, rigid blade can also be used to cut through cartilage. When de-boning pork or beef, a slightly harder knife is best, while a more flexible blade will suit poultry. Boning knives are designed to be light and manoeuvrable, so you can count on them to be comfortable and easy to use.The best knives for fish
A fish knife is any type of knife which is used to prepare seafood, and may be used for filleting, descaling and removing bones from fish. Whether you like to slice and dice your own sushi and sashimi or roast fish whole on the bone, there are several different types of fish knife that will make the process simpler. The tools in this section are all designed to make preparing and serving the catch of the day easy, fast and safe. If you’re looking for information on dinner table fish knives, then see our section on the different types of cutlery knives.Filleting knife
A filleting knife is a long, slim knife with a flexible blade. It has a very sharp edge and a finely pointed tip for piercing through skin, and to allow for intricate bone-removal work. It has a similar appearance to a boning knife, but the blade is thinner and more flexible.What are filleting knives used for?
The slim, flexible blade is perfect for removing bones without damaging the delicate flesh of the fish. They differ from other knives in that they’re often used to cut through food horizontally, rather than vertically — this allows chefs to cut around the backbone of whole fish to create perfect fillets. Filleting knives are great for all kinds of work involving fish, so they’re perfect if you like to try out lots of new recipes.Salmon knife
Salmon knives have a very long, flexible blade with a double edge, and are designed to fillet larger fish. Salmon knives are slim and sharp to allow for precise filleting and skin removal, and many designs also have indentations along the side of the blade.What is a salmon knife used for?
A salmon knife is used to slice, fillet and remove the skin from larger fish, like salmon. They’re slender enough to fit between the skin and flesh without damaging the delicate fish, allowing the chef to create clean, tidy fillets. Because they can be used to create precise fillets, they’re very effective at minimising waste. Many salmon knives also have dimpling or indentations along the surface of the blade, which reduces drag during cutting and helps to stop the raw fish from sticking to the metal.Santoku knives
Santoku knives — originally called santoku bocho knives, meaning ‘three uses’ —are great for precise cutting, dicing and mincing. One of the most popular types of kitchen knives in their native Japan, santoku knives have long, slightly tapered blades with a drop point to allow for more precise, intricate cutting work. They usually have dimpling along the blade to prevent food from sticking to the metal.What is a santoku knife used for?
The sharp, straight edges and drop-point tips of santoku knives make them an effective tool for cutting fish. They’re particularly useful when preparing sushi or other raw fish, as the dimpling on the flat side of the blade helps to stop delicate items from sticking to the metal. The large, broad blade can also be used to scoop up and transport chopped food after cutting.
Their usefulness isn’t just limited to fish, though: santoku knives also make light work of vegetables. Another great all-rounder, they make an effective alternative to chef or utility knives.Vegetable knives
While many chefs are happy to prepare veggies using a chef knife or paring knife, those who are serious about their cooking may want to invest in specially designed vegetable knives. These have been carefully crafted to help you to chop lots of veg quickly, easily and safely. They can also help you to mince and dice your favourite veggies more finely, or create ribbons or other garnishes.Nakiri knives
Sometimes called Japanese vegetable knives, nakiri knives look like smaller, slimmer versions of a meat cleaver. They have a broad, rectangular shape, and they almost always have a hollow ground edge, which is very sharp.What is a nakiri knife used for?
Nakiri knives are an excellent tool for chopping vegetables. Because of their squared shape and straight edge, you can use them to chop right through to the chopping board without needing to rock the blade backwards and forwards: instead, you just bring the blade down in a single chopping motion. This makes nakiri knives one of the best tools for larger veg which are often difficult to cut, like sweet potatoes or butternut squash.
The deep, flat blade makes them a great choice for shredding larger veggies like cabbages or lettuce, too. The keenly sharp edge can also be used to create very thin, even slices, so it’s perfect if you like to add ribbons of vegetables to dishes as a garnish.Tomato knives
The blade is usually about 6–7 inches in length, and they’re designed to be lightweight and easy to handle.Tomato knives have a rounded blade with a sharp, serrated edge.What are tomato knives used for?
Tomato knives are designed for cutting and slicing tomatoes, which require a specialised cutting tool owing to their delicate skin and soft, fleshy centres. The serrated edge of the knife cuts cleanly through the skin without crushing the soft interior, allowing the chef to create neat, even slices or segments. As tomatoes cutting, many tomato knives are specially designed with textured plastic or rubber handles to help provide better grip during cutting work.Peeling knife
A peeling knife has a short, rigid, and slightly curved blade. It will usually have a straight, extremely sharp edge.What is a peeling knife used for?
A peeling knife is primarily used to peel vegetables, potatoes and fruit, and it’s also sharp enough to easily slice through tough skins. They have a rigid blade and sturdy, ergonomic handles, both of which help prevent the knife from slipping during peeling work, making the process much safer.
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