Maintaining high hygiene and food safety standards in environments where food is produced or prepared is very important. And one key element to upkeeping these standards is food classification safety.
Food classification safety is a colour-coded system which uses different colours to give anyone working with food an easy guide to food handling. This allows your employees to quickly identify what materials, food preparation equipment, and surface areas are used for each food category.
By following the food classification system, you can help prevent cross-contamination, which will keep your business compliant with food safety regulations. Plus, you’ll be ensuring the quality of your offering.
Food Classification Elements
The food classification system works through colour-coded signs which break down different food groups into designated colours. This way, anyone involved in the preparation and handling of food can stay on top of allergens, raw vs processed food separation, and many other key elements.
To help easily identify hazards, prevent the combination of incompatible ingredients, cut down on the risk to consumers, and maintain food hygiene best practices, food classification is categorised as follows:
Red: Raw Meat
Uncooked meat is traditionally designated with red signage under the food classification code. Clearly marking what areas have been used to handle raw meat helps avoid other foods coming into contact with the surfaces.
This is particularly important as it helps avoid cross-contamination with products which won’t be cooked further, reducing the danger of food poisoning (e.g. salmonella, e.coli, and other foodborne illnesses).
It is also appreciated by people who do not eat meat, such as vegetarians, pescatarians, and vegans.
Blue: Raw Fish
This category normally spans raw fish and seafood. In addition to safeguarding against the same issues as the raw meat category, this is an essential element in allergen prevention, as it will help keep other ingredients well clear from anything that can trigger a shellfish or mollusc allergy.
Yellow: Cooked Meat
The yellow section of the food classification system is dedicated to cooked meat. This helps keep it clearly separated from the raw cuts of meat, while also signalling to anyone dealing with food preparation that they shouldn’t use the equipment from this area to prepare meals for vegetarians or vegans.
It’s also good practice to keep cooked meat in separate areas as a way of better catering to anyone who doesn’t eat certain meats for religious reasons.
Green: Salad and Fruit
Green being used for salad is the obvious choice and this food classification category is designed to help keep fresh produce in good condition. It’s also another allergen-sensitive category, as some fruit can cause allergic reactions.
Produce such as leafy greens and tomatoes are normally consumed raw, so they’re better kept separate from other food items to minimise exposure to bacteria. On the flip side, having salad in its own category also protects other foods from pathogens such as listeria and e.coli.
Brown: Vegetables
In a similar vein to the above, the food classification system separates vegetables into the brown category. Vegetables fall under the brown category as they might have been exposed to soil-based bacteria – so best to keep away from any produce which will be consumed raw.
What’s more, many vegetables will require additional preparation (e.g. peeling), so setting them aside makes the process easier.
Black: Bakery and Dairy
Perhaps the rifest with allergens is the black category for bakery and dairy products. Milk, eggs and wheat are the three main allergies to look out for, but don’t forget about things like nuts or sesame which might sneak into certain bakes too. It’s no wonder this section has such a cautionary colour.
Allergens aside, having these items separate under food classification also helps prevent the transfer of potential bacteria harboured by dairy, as well as any unwanted side effects like moisture causing mould to grow on baked goods.
Food Classification Safety with Label Source
By splitting produce into different colour-coded categories, food classification helps significantly reduce human error, making the food handling process more efficient, and keeping businesses compliant with food hygiene regulations.
Make sure your food processing and production areas are up to date with food safety standards by investing in a food classification safety sign.
Contact us for more information about our kitchen safety sign range.
