Packaging Culture nº7 - English Version by Marketing ITC

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In any modern commercial kitchen, the use of color-coded labels on food containers is essential for maintaining strict hygiene standards as required by both law and customers. If these standards are not met, there is a significant risk of customers suffering from food poisoning or life-threatening allergic reactions.

Expert Insights on Colour Coding Labels

Maintaining food hygiene is not limited to professional kitchens; home cooks must also adhere to safety standards to avoid harming others. However, in a professional kitchen where the pressure is high, the margin for error increases significantly. That's where color coding labels come into play, ensuring that different food types are stored and handled correctly to prevent contamination.

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What Causes Food Poisoning?

Cross-contamination is one of the main causes of food poisoning. It occurs when bacteria from contaminated foods are transferred to ready-to-eat foods through direct or indirect contact. This often happens when hands are not washed between handling raw and cooked food or when different food types are stored together.

According to the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK), infections with microbes, viruses, bacteria, and parasites cause most cases of food poisoning. Contaminated foods can spread harmful microbes at any point from growth and harvesting to processing, storing, shipping, or preparing food.

Foods that may contain harmful microbes include:

• Fresh produce
• Raw or undercooked meat, poultry, and eggs
• Unpasteurized dairy products and fruit juices
• Fish and shellfish
• Deli items such as sliced meats, salads, and baked goods
• Processed and ready-to-eat meats like hot dogs and deli meats
• Any foodstuff that has not been properly sealed in a suitable container

Keeping raw foods separate from other foods is crucial to preventing cross-contamination. This includes separating raw meat, seafood, and eggs from other foods, and properly washing hands, kitchen surfaces, and utensils after contact with raw foods.

A 2022 survey by The Food Standards Agency estimated around 2.4 million cases of foodborne illness occur annually in the UK, primarily due to norovirus. This high number underscores the importance of rigorous labeling and food safety practices.

The Role of Colour Coding Labels in Preventing Cross-Contamination

1. Prevent Cross-Contamination

Color coding labels play a pivotal role in preventing cross-contamination by distinguishing different food types. This simple yet effective system helps prevent raw meat, fish, cooked meat, vegetables, and dairy products from mixing, thereby reducing the risk of food poisoning.

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2. Ensure Good Food Hygiene Ratings

A poor food hygiene rating can significantly impact your business. Utilizing color-coded labels helps attain higher food hygiene ratings, ensuring customer safety and business credibility.

3. Quickly Assess Shelf Life

Labeling food containers also helps staff quickly determine produce shelf life, ensuring spoiled food is not used.

4. Identify Foods Quickly

Colour-coded labels simplify food identification, allowing quick decisions about which foods are usable and which are not.

5. Identify Allergens

Color coding can also keep allergens clearly identified, ensuring that kitchen staff can avoid serving potential allergens to sensitive customers. This system helps highlight foods containing allergens like gluten, peanuts, and shellfish.

In a professional kitchen, the rush of service can easily lead to mistakes. Proper training in using color-coded labels can save time and prevent accidents, making the kitchen a safer environment.

How to Implement Colour Coding

Using specific colors for labeling food can make identification and storage more straightforward. In Mould Labelling (IML) is an effective method where high-quality pre-printed polypropylene labels are fused to the container.

Common Colours for Labeling:

White – For bakery items, cheese, and dairy products.

Yellow – Indicates cooked meats, which should be stored separately from raw meat.

Red – Designates raw meat, a major source of bacteria, kept away from other food types.

Blue – Used for raw fish, which should be kept separate from other foods.

Green – For fruits and vegetables.

In addition to indicating food types, color-coded labels should include use-by dates to manage shelf life and reduce waste. A rotation system can also be implemented to organize produce based on when it should be used.

Maintaining a high standard of food safety involves using a reliable color-coding system. Staff training and clarity on color meanings are crucial for effective implementation.

In Conclusion

Color coding labels are indispensable for maintaining food hygiene. They save time, prevent food poisoning, and minimize allergic reactions, ensuring the safety and well-being of consumers.

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