Call : 010 500 7670
Mobilising a new contract catering site is a race against a fixed go-live date, and missing supplies can derail the first service. A clear mobilisation checklist ensures the kitchen is fully equipped and compliant from day one. This guide sets out the supplies to plan when mobilising a new contract catering site. Use this when…
A cutting board that slides while a knife is in use is a genuine hazard, especially in a fast, wet commercial kitchen. Non-slip features keep the board stable, which protects staff and makes cutting more precise. This guide covers non-slip cutting board features and how they contribute to kitchen safety. Use this when You are…
A colour-coded board system only works if every staff member knows it instantly. A clear colour coding chart, used in training and displayed at the point of use, turns the scheme from a policy into a habit. This guide covers building and using a cutting board colour coding chart for staff training. Use this when…
Cutting boards that are too small crowd the work and tempt unsafe shortcuts, while oversized boards waste bench space and storage. Choosing the right sizes for each task keeps prep efficient, safe and tidy. This guide covers how to select cutting board sizes across a commercial kitchen. Use this when You are choosing or comparing…
Allergen cross-contact can have serious consequences, and prep is where much of the risk lives. Colour coding and disciplined separation give kitchens a practical, visible way to keep allergens under control. This guide covers how colour coding and good practice support allergen management during prep. Use this when You are choosing or comparing products and…
Good cutting boards can still cause problems if they are stored badly: stacked wet, mixed by colour or piled where they warp. Proper storage keeps a colour-coded system working and boards hygienic between uses. This guide covers how to store cutting boards and choose racks that support hygiene and your colour scheme. Use this when…
HACCP is about controlling hazards at the points where they matter, and the physical prep station is where much of that control happens day to day. A well-designed station makes safe practice the natural, easy choice for busy staff. This guide covers how to set up prep stations that support a HACCP approach. Use this…
A worn cutting board is a hidden hygiene risk, because deep knife grooves can harbour bacteria that cleaning does not reach. Knowing when to replace boards, and having a clear policy, protects food safety and keeps inspectors satisfied. This guide covers the signs a board needs replacing and how to run a sensible replacement policy….
Thickness is an often-overlooked factor when buying cutting boards, yet it strongly affects durability, stability and how long a board lasts before replacement. Choosing the right thickness for each task avoids both flimsy boards and needless cost. This guide explains how cutting board thickness relates to durability and how to choose it well. Use this…
The choice between plastic and wooden cutting boards is a recurring debate in professional kitchens. For most commercial settings, hygiene, colour coding and compliance point strongly towards HDPE plastic, though it helps to understand why. This guide compares HDPE and wooden cutting boards on the factors that matter in a commercial kitchen. Use this when…