There are many factors that increase susceptibility to food poisoning and salmonella poisoning; there are also many best practices involved in minimising the risk of contamination.
A few examples of best practice in food handling are detailed below:
Plastic food chopping boards are available in six colours, using a colour coding scheme by food type will significantly reduce the risk of cross contamination during food preparation:
Red – Raw meat
Blue – Raw fish
Yellow – Cooked meat
Green – Salad and fruit
Brown – Vegetables
White – Bakery and dairy
Partwell Group offer three different grades of plastic food cutting boards, one for all applications; including premium quality Polypads for high volume usage and EconoCuts for low volume usage kitchen environments.
There is also colour coded A4 wall chart available, a handy display tool for reminding the kitchen team which food board is for which food type. A4 wall charts are available to purchase online or you can have one for free if you request this when obtaining a quotation.