HACCP red coding: dedicated to raw meat to prevent cross-contamination.
Stainless, food-safe blades: corrosion-resistant for intensive use.
Ergonomic, non-slip handles: secure grip with gloves or wet hands.
Balanced geometry: clean cuts and reliable edge retention.
Clear identification in storage: simplifies audits and training.
System compatibility: matches red boards and accessories for full discipline.
Intended Use
Segregated raw-meat preparation lines in restaurants, canteens and catering.
Daily mise en place, trimming, portioning and service.
Training/compliance where visual color discipline is required.
Variants / Sizes
Red HACCP paring knives (approx. 8–10 cm)
Red HACCP utility knives (approx. 12–15 cm)
Red HACCP chef’s knives (approx. 20–26 cm)
Red HACCP long chef / carving knives (approx. 26–30 cm)
Red HACCP filleting knives, flexible (approx. 16–22 cm)
Red HACCP boning knives, straight or curved (approx. 13–18 cm)
Red HACCP cleavers (e.g., 18 cm / 300–800 g)
Care / Maintenance
Hand-wash with non-chlorinated detergents; dry immediately.
Hone daily; sharpen on stones as needed at a consistent angle.
Store protected by color zone: magnetic strip or blade guards.
Use red cutting boards to maintain HACCP separation.
Replace worn or damaged knives promptly.
Short Conclusion
Red HACCP knives enable safe, color-disciplined raw-meat processing with robust stainless construction and professional ergonomics—ideal for high-throughput kitchens.
Products testable in the showroom with on-site advice.
Stock status visible in the shop for current availability.
Warranty & post-warranty service 24/7 for professional equipment.
Continuous data maintenance keeps information correct and current.
Contact via email or phone.
Tip: use the search at the top if unsure about categories.
FAQs
What is the purpose of the red color?
Red marks tools for raw meat to prevent cross-contamination within HACCP systems.
Can red knives be used for poultry or fish?
No—assign yellow for poultry and blue for fish; keep tools strictly within their color zones.
Are the knives dishwasher-safe?
Manual cleaning is recommended to protect the edge and handle materials.
How should staff be trained?
Label stations, explain color rules, and audit regularly to sustain compliance.
Which models are typical in red?
Paring, utility, chef, long chef/carving, filleting, boning (straight/curved) and cleavers coordinated with red boards.
