HACCP brown coding: assigned to cooked meat 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 brown boards and accessories for full discipline.
Intended Use
Segregated cooked-meat stations for banqueting and service lines.
Daily mise en place: slicing roasts, trimming, portioning and carving.
Training and compliance where visual color discipline is required.
Variants / Sizes
Brown HACCP paring knives (approx. 8–10 cm)
Brown HACCP utility knives (approx. 12–15 cm)
Brown HACCP chef’s knives (approx. 20–26 cm)
Brown HACCP long chef / carving knives (approx. 26–30 cm)
Brown HACCP slicers (various lengths)
Brown HACCP boning knives, straight or curved (approx. 13–18 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 brown cutting boards to maintain HACCP separation.
Replace worn or damaged knives promptly.
Short Conclusion
Brown HACCP knives ensure safe, color-disciplined handling of cooked meat 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 does the brown color indicate?
It marks tools for cooked meat to prevent cross-contamination within HACCP systems.
Can brown knives be used on raw meat?
No—use red for raw meat; keep tools strictly within their color zones.
Are the knives dishwasher-safe?
Manual cleaning is recommended to protect the edge and handle materials.
How to organize staff training?
Label stations, explain color rules and audit regularly to sustain compliance.
Which models are typical in brown?
Paring, utility, chef, long chef/carving, slicers and boning knives coordinated with brown boards.
