New Food Prep and Storage Products Designed for Safer Food Handling to Reduce the Risk of Foodborne Cross-Contamination

Rubbermaid® Commercial Products (RCP) has launched its Colour-Coded Foodservice System, a premier food prep and storage system designed to help commercial kitchens reduce foodborne illness and cross-contamination. The new line of products is available nationwide as of Winter 2017.

The colour-coded line covers everything from prep tools to storage, including cutting boards, a cutting board rack, tongs, high-heat spatulas, square containers with lids. Seven colour options are designed to facilitate the safe handling of raw meat, poultry, dairy, seafood, cooked meat, produce and potential allergens by foodservice professionals.

Commercial kitchens can choose from five different starter kit solutions, which provide everything required to start a colour-coding system. Options include 1-colour, 3-colour, starter kits. To help train staff, each colour-coded starter kit also includes an implementation guide and a poster.

“Contaminated food causes an estimated 4.1 million cases of foodborne illness a year in Australia.1 Food safety continues to be a top concern for commercial kitchens and the food industry overall,” said Alicia Fenwick Senior Manager, Brand Marketing at Rubbermaid Commercial Products.

“With our new line of user-friendly products, we can help foodservice professionals maintain safer conditions at every stage of the preparation process, crucial for delivering quality service to patrons.”

The Colour-Coded Foodservice System provides an easy solution to help facilitate the safe handling of food and is built to withstand the commercial kitchen environment. All products are commercial dishwasher safe. The high-heat spatulas are built to resist temperatures up to 260°C and the tongs feature rubber grips to enable better control and handling.

Recently, the Colour-Coded Foodservice System received the ACF Seal of Approval by the American Culinary Federation (ACF), the largest professional chefs’ organisation in North America. The products were rigorously tested using multiple criteria including the product’s physical performance, consistency, adaptability, and accuracy of labels and marketing claims. The seal of approval is largely considered to be a benchmark globally of culinary excellence and demonstrates RCP’s commitment to quality products within the foodservice industry.

About the American Culinary Federation 

The American Culinary Federation, Inc. (ACF), established in 1929, is the standard of excellence for chefs in North America and globally. With more than 17,500 members spanning more than 150 chapters, ACF is the leading culinary association offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the Certified Executive Chef®, Certified Sous Chef®, Certified Executive Pastry Chef® and Certified Culinary Educator® designations accredited by the National Commission for Certifying Agencies. The American Culinary Federation Education Foundation is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to Chef & Child, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit Find ACF on Facebook and on Twitter.

1 Australian Government Department of Health Foodborne Illness in Australia (2010)$File/Foodborne-Illness-Australia-circa-2010.pdf