Lesson 2 of 3UK Level 2 Food Hygiene & The 14 Allergens
0:00 / 10:00
Speed:
Module 2•10 mins
Cross-Contamination & Color-Coded Kitchen Zones
Interactive Lecture Chapters (Click to Jump)
Mandatory Station Takeaways
- Red equipment is for RAW meat only; never use on cooked wings or buns.
- Raw poultry must ALWAYS be stored on the lowest shelf of walk-in chillers.
- Sanitiser spray must be left on surfaces for 30 seconds contact time before wiping.
### Colour-Coded Kitchen Equipment System
To eliminate cross-contamination between raw poultry, cooked meats, and allergen foods, Wingbyte operates a strict colour-coded system:
- 🔴 **RED**: Raw Poultry & Raw Red Meats exclusively (boards, knives, trays).
- 🟡 **YELLOW**: Cooked Poultry & Cooked Meats (carving boards, holding pans).
- 🟢 **GREEN**: Salad, Fresh Produce & Cold Garnishes (lettuce, pickles, onions).
- 🔵 **BLUE**: Raw Fish & Seafood (if applicable).
- ⚪ **WHITE**: Bakery, Brioche Buns & Dairy.
- 🟣 **PURPLE**: Dedicated Allergen-Free prep only.
#### Walk-in Fridge Storage Order (Top to Bottom):
1. **Top Shelves**: Ready-to-eat foods, finished sauces, prepped salads.
2. **Middle Shelves**: Cooked meats, dairy, pasteurised items.
3. **Bottom Shelves**: Raw poultry and raw meats in lidded containers to prevent drip-down.
Course Progress0 of 3 Completed
Pass Threshold: 80%Not Certified
Course Syllabus
3 ModulesPass with 80% to earn official certification.
D
Dr. Rebecca Thorne
Certified UK Environmental Health Practitioner & Food Safety Auditor
UK Operations Verified