Why is Color Coding Important in a Kitchen?
When we visit a restaurant, café or hotel to enjoy a meal, we don’t really think twice about the internal operation that is working to create and serve those delicious dishes, do we?
In reality, there is a lot going on in a commercial kitchen, and it is one of the busiest departments in a hotel. Kitchen staff work long hours; no sooner have they finished up with breakfast for guests, they need to start on lunch, and soon after that dinner, and all this in addition to specialized meals ordered by customers. So, staff in a commercial kitchen wearing their chef whites, chef aprons and hats are always running around, always working, preparing ingredients, cooking, cleaning.
The internal rules and regulations of a kitchen are far more complex however, and it’s through those rules that they ensure that there is a smooth operation in the kitchen, and that everyone knows what they are supposed to do and how they are supposed to do it. There are also certain industry standards that have to be adhered to in a commercial kitchen, which are mostly in tune with safety regulations when it comes to food preparation, which help restauranteurs avoid unnecessary legal issues when it comes to hygiene and cleanliness.
One such industry standard that kitchens adhere to is color coding the kitchen, including equipment, tools etc which are used daily for food preparation. Certain properties also have different colored uniforms for their staff, distinguishing the hierarchy of the kitchen, with the head chef wearing his chef whites, and all other chefs, cooks and kitchen staff being given different colored uniforms and chef aprons in order to easily identify them according to the job they do.
When it comes to equipment and tools, the commonly used color coding are as follows:
White - bakery and dairy products.
Blue - raw fish.
Red - raw meat.
Green - fruit, salad and fresh vegetables.
Yellow - cooked meat or raw poultry.
Brown - root vegetables.
Pink – vegan food.
Purple – allergenic food.
Black – bar use.
So, what kind of equipment do kitchens usually color code?
What are the benefits of color coding your equipment and tools?
When a commercial enterprise makes it a priority to ensure that they conform to industry standards and laws and regulations in their industry, then it is apparent that they are concerned with providing a good service and maintaining the highest possible standards for their establishment. Whether the staff are in their chef whites or in colored uniforms and chef aprons, it does not matter so much, but if they ensure that they are adhering to the highest level of food safety standards, then it can certainly be considered as a responsible commercial venture.
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ABOUT THE AUTHOR
Virginia Hawthorne, a.k.a Georgie writes books and articles, which, considering where you’re reading this, makes perfect sense. She’s best known for writing fiction and fantasy. She also writes non-fiction, on subjects ranging from business strategies to world facts and historical subjects. She enjoys pizza, as should all right thinking people. She lives in the west suburb of Sri Lanka with her mother and her outrageously annoying two siblings, and two cats.