HACCP white coding: assigned to bakery, pastry and dairy to prevent cross-contamination.
Stainless, food-safe blades: corrosion-resistant for intensive workflows.
Ergonomic, non-slip handles: secure control with gloves or wet hands.
Balanced geometry: clean cuts and reliable edge retention.
Clear identification in storage: simplifies audits and staff training.
System compatibility: matches white boards and accessories for full discipline.
Intended Use
Segregated bakery/dairy stations for bread, cheese, butter and pastry work.
Daily mise en place: slicing loaves, portioning cheeses, trimming pastry.
Training and compliance where visual color discipline is required.
Variants / Sizes
White HACCP paring knives (approx. 8–10 cm)
White HACCP utility knives (approx. 12–15 cm)
White HACCP chef’s knives (approx. 20–26 cm)
White HACCP long chef / carving knives (approx. 26–30 cm)
White HACCP bread knives, serrated (approx. 22–26 cm)
White HACCP cheese/butter/pastry knives (assorted patterns)
Care / Maintenance
Hand-wash with non-chlorinated detergents; dry immediately.
Hone regularly; sharpen on stones at a consistent angle as needed.
Store protected by color zone: magnetic strip or blade guards.
Use white cutting boards to maintain HACCP separation.
Replace worn or damaged knives promptly.
Short Conclusion
White HACCP knives safeguard bakery and dairy workflows with clear color discipline, 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 does the white color stand for?
White marks tools for bakery, pastry and dairy tasks to prevent cross-contamination within HACCP systems.
Can white knives be used on raw meat or fish?
No—use red for raw meat, yellow for poultry and blue for fish; keep tools strictly in 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 white?
Paring, utility, chef, long chef/carving, serrated bread and cheese/butter/pastry knives coordinated with white boards.
