Cutting Boards and Color Coding: Keeping Raw and Ready-to-Eat Foods Apart
Color-coded boards help keep foods separate. Here is how to choose materials, sizes and a system your whole team can follow.
Author: Tom Brandt
Tom Brandt ran a catering kitchen in Wisconsin for nearly fifteen years and ordered smallwares by the case every month. He has seen half-size pans bought for a rack that takes full-size pans, cutting boards that stained after a month, glassware that broke faster than it paid back and case prices that hid freight. He writes Smallwares Brief to help kitchens read sizes, materials and pricing before they order.
Read Post → Cutting Boards and Color Coding: Keeping Raw and Ready-to-Eat Foods Apart
Sheet Pans and Baking Smallwares: Gauge, Sizes and Wear
Sheet pans get heavy use and warp over time. Here is how to compare gauge, size and finish, and when to retire a worn pan.