Common Food handling utensils
Every tool or utensil that touches food products should be food contact compliant and ideally colour coded and hygienically designed. However, special attention must be paid to tools that come into frequent contact with products during different processing stages to help minimise the chances of cross-contamination or allergen cross-contact. Below are three such products that require extra care.
1. Food Hoes
These tools come into direct contact with food and can be used at every stage of production, from pushing, pulling, and scraping raw materials to moving finished products. Food hoes should be made of durable materials so they don’t break when faced with piles of heavy product. They should be a different colour than the food product, but still correspond with the rest of the facility’s colour coding plan.
2. Measuring Jugs
Measuring jugs are often used for handling a variety of raw ingredients before they are mixed together and processed. They should be colour coded to prevent allergen cross-contact or cross-contamination from raw products to finished.
Like measuring jugs, scoops are used both before and after processing. Because they are so easily carried from one station to the next, the likelihood of mixing up which scoops goes with which process step is an argument in itself for colour coding of these tools. They should also be hygienically designed for ease of cleaning.
Food Handling Site
Food Handling Range