Victorinox Fibrox Boning Knife 15cmA HACCP Colour Coded Boning Knife for professional use to avoid cross contamination when de-boning chicken or ham, trimming fat and sinews.
Fibrox HACCP Colour Coded Knives
HACCP - Hazard Analysis Critical Control Points is a preventive System - a risk management that ensures safety in food processing. The concept was introduced along with food hygiene regulations in 2006, and defines different colours for different risk areas.
In line with International Food Regulations, the Victorinox knives in 6 different coloured grips, indicate their intended use, thereby boosting safety and hygiene.
Red: Raw Meat