Coloured catering tongs are designed to improve hygiene in commercial kitchens and catering environments. Each colour corresponds to a specific food type, helping staff easily separate utensils and prevent cross-contamination.

Colour coding ensures compliance with food safety standards (such as HACCP). By assigning different colours to raw meats, cooked foods, vegetables, and bakery items, kitchens can minimise the risk of foodborne illnesses and maintain safe preparation practices.

While colour coding systems can vary, the common assignments are:

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  Red: Raw meats
  
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  Blue: Raw fish and seafood
  
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  Green: Fruits and vegetables
  
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  Yellow: Cooked meats
  
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  White: Dairy and bakery products
  
  This system matches the standard colour coding used for chopping boards and other catering tools.
  

Most catering tongs are dishwasher safe. To maintain hygiene:

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  Wash immediately after use in hot, soapy water or a dishwasher cycle
  
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  Inspect for wear and tear regularly
  
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  Store by colour to ensure correct use in the next service
  

Yes. Coloured tongs are ideal for buffets, salad bars, and self-service areas, as they help customers and staff easily identify which utensil to use for different food categories, maintaining hygiene and avoiding allergen cross-contact.