Food Preparation Safety

How to choose the right Food Preparation Safety Equipment

• Assess your menu and allergen profile to decide how many colour coded knives and allergen-specific tools you need for safe segregation.
• Match knife sizes and blade styles to key prep tasks, from paring and vegetable work to larger chef knives for meat and general chopping.
• Choose disinfectant wipes that are food-safe, fast acting and suitable for the surfaces and equipment used in your kitchen.
• Consider staff numbers and shift patterns so you have enough safety equipment available during peak service without sharing tools.
• Check that colours and labelling align with your existing HACCP system and staff training materials for consistent practice.

Care and maintenance

• Clean and sanitise knives and allergen tools thoroughly after each use, following manufacturer guidance and your HACCP procedures.
• Sharpen blades regularly and inspect handles for damage to maintain safe, efficient cutting performance.
• Store colour coded knives and allergen utensils on dedicated racks or boards to keep systems clear and prevent mix-ups.
• Dispose of disinfectant wipes correctly and replace open tubs or packs frequently to maintain effectiveness.
• Train staff on correct use, cleaning and storage of all safety equipment, and review procedures regularly.

Explore our wider ranges of cutting boards, chefs knives, thermometers and cleaning and hygiene supplies to complete your food safety setup.

Need help choosing? Call Caterboss on (01) 687 5772.