1. (color coded cutting board &knives ) JAZ Food & Beverage

2. (Title of Action) To protect your Food from Cross contamination Use HACCP Color Coded Cutting Boards & knives Raw Meat (Red) Red - Red Meat - HACCP Color Coded Handle Knives Red with Polypropylene Handle Red HACCP color coded knives are meant to only be used with red meat.

3. (Title of Action) Raw Chicken (Yellow ) Yellow - Poultry - HACCP Color Coded Knives Think yellow when you think of yolks, so remembering that yellow poultry HACCP color coded knives are to be used only with poultry is easy.

4. (Title of Action) Raw Fish (Blue) Blue - Fish - HACCP Color Coded Knives, Blue Polypropylene Handle Blue fish HACCP color coded knives make preventing food cross contamination a thing of the past. Never mistake which knives are being used to prepare certain food items again.

5. (Title of Action) Raw Vegetable (Green ) Green - Vegetable - HACCP Color Coded Knives Poly Handle, Green knife Staying HACCP compliant is second nature when you use green vegetable HACCP color coded knives in your kitchen. There won't be any mistaking which knife belongs with any particular food item during preparations.

6. (Title of Action) Cooked Food (Brown) Brown - Cooked Food - HACCP Color Coded Handle Knives Training your staff to use only brown cooked food HACCP color coded knives with cooked food will help to prevent and virtually eliminate food cross contamination.

7. (Title of Action) Pastry & Dairy products (White) White - Bread & Pastries - HACCP Color Coded Handle Knives Using white bread & pastries HACCP color coded knives provides with staying cross contamination free in kitchens. Especially if pastry and bakery chefs must share space with other food preparation areas.

8. (Title of Action) Cutting board holder rack Using s/steel cutting board holder rack after washing will keep it always dry what effect multiplying Bactria. final result prevent cross contamination