HACCP green coding: assigned to fruit and vegetables 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 green boards and accessories for full discipline.
Intended Use
Segregated prep lines for fruit and vegetables in restaurants, canteens and catering.
Daily mise en place: peeling, trimming, slicing and portioning.
Training and compliance where visual color discipline is required.
Variants / Sizes
Green HACCP paring knives (approx. 8–10 cm)
Green HACCP utility knives (approx. 12–15 cm)
Green HACCP vegetable knives (various patterns)
Green HACCP chef’s knives (approx. 20–26 cm)
Green HACCP long chef / carving knives (approx. 26–30 cm)
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 green cutting boards to maintain HACCP separation.
Replace worn or damaged knives promptly.
Short Conclusion
Green HACCP knives ensure safe, color-disciplined handling of fruit and vegetables 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 green color?
Green marks tools for fruit and vegetables to prevent cross-contamination within HACCP systems.
Can green knives be used for raw meat or fish?
No—use red for raw meat 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 green?
Paring, utility, vegetable, chef and long chef knives coordinated with green boards.
