Pro tip
HACCP standards: compliant equipment for your kitchen
Published on 15/04/20261 min read
Colour boards, GN containers, thermometers: the guide to equipment that meets HACCP standards for a pro kitchen.
The HACCP method requires controlling risks at every step of the food chain. On the equipment side, it starts with colour-coded cutting boards: red for raw meat, blue for fish, green for vegetables, yellow for poultry, white for dairy and brown for cooked food. These codes prevent cross-contamination.
Gastronorm (GN) containers in stainless steel or polycarbonate are essential for storage, transport and reheating. Each container must close with an airtight lid and be labelled with the prep date and use-by date. Pick containers compatible with your cabinets, ovens and blast chillers.
The probe thermometer is the most important daily control tool. It lets you check core temperature on receipt, in storage and before service. Models with a folding probe and a calibration certificate make health inspection controls easier.
Finally, all furniture and working surfaces must be stainless or made of a smooth, non-porous and easy-to-clean material. Stainless 304 (or 18/10) worktables, shelving and trolleys meet these requirements and resist the pro cleaning products used every day.
Frequently asked questions
What are the 6 HACCP colours for cutting boards?
Red for raw meat, blue for fish, green for vegetables and fruit, yellow for poultry, white for dairy and bread, brown for cooked food or ready-to-eat items.
Which inox should I pick for an HACCP worktop?
Stainless 304 (also called 18/10) is the pro kitchen standard. It resists corrosion, withstands alkaline and chlorinated detergents and stays smooth over time. Inox 430 (18/0) is cheaper but rust-prone in damp areas.
How often should I calibrate a probe thermometer?
A simple monthly check at 0 °C (water + ice) is enough for the kitchen. A formal certified calibration once a year is recommended for veterinary inspections.