Tips for Food Safety • Ensure tools and processes reinforce the separation of food types • Help ensure proper sanitation and limit food spillage during preparation • Use separate color-coded cutting boards for fresh product, raw meat, cooked meat, poultry and seafood
• Use color-coded knives for fresh produce, raw meat, cooked meat, poultry and seafood • Keep raw meat, poultry and seafood separate from produce and other foods in your refrigerator
D
A
H
G
C
E
J
F
B
Scalloped Stainless Steel Grips with Satin Finish
Stainless Steel
M
T
K
Q
R
O
L
U
N
P
S
Food Portioners
Microban ® Tongs • Antimicrobial handles will not slip or peel off
White Polyethylene
Cutting Boards • Tough polyethylene plastic; 1/2" thick
Perforated# Solid# Color Cap'y Qty G. K7901 K7906 Red 2 oz 1 ea K7902 K7907 Beige 3 oz 1 ea K7903 H. K7908 Green 4 oz 1 ea K7904 K7909 Black 6 oz 1 ea J. K7905 K7910 Blue 8 oz 1 ea
DON#
Size
Qty
A. 1146075 B. 1146073 C. 1146074
9"L
1 ea 1 ea 1 ea
DON#
Size
Qty
12"L 16"L
Q. K4813
12" x 18" 15" x 20" 18" x 24"
1 ea 1 ea 1 ea
K4814 K4815
SpectraTong ™ Springless Tongs
Food Dishers • For use with soft foods only, not frozen
SpectraBoard ™ • Non-porous, non-absorbent surface • All boards are 1/2 " thick
• HACCP-essential tool
DON#
Color Orchid
Cap'y Size 3/4 oz #40
Qty
DON#
Color
Size 9 1/2 " 9 1/2 " 9 1/2 "
Qty
K. K968 L. K967 M. K966 N. K965 O. K963 P. K962 K964
1 ea 1 ea 1 ea 1 ea 1 ea 1 ea 1 ea 1 ea 1 ea
D. 3K112
Blue Red
1 ea 1 ea 1 ea 1 ea 1 ea 1 ea
DON#
Color
Size
Qty
Black
1 oz
#30
3K111
R. K4760 S. K4762 T. K4761 U. K4763
Blue
15" x 20" 15" x 20" 15" x 20" 15" x 20" 18" x 24" 18" x 24" 18" x 24" 18" x 24"
1 ea 1 ea 1 ea 1 ea 1 ea 1 ea 1 ea 1 ea
1 1/3 oz #24
Red
E. 3K113
Yellow
Green
Yellow 1 5/8 oz #20
3K117
Blue Red
12" 12" 12"
Red
Blue
2 oz
#16
F. 3K116
Yellow
2 2/3 oz #12 3 1/4 oz #10
Green
3K118
Yellow
K4765 K4767 K4766 K4768
Blue
Ivory Grey
Green
K961 K960
4 oz
#8
Red
4 3/4 oz #6
White
Yellow
42
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