The equipment you choose to outfit your foodservice establishment with is typically tailored to your customers’ demands and needs. Many times, owners overlook the needs of their own workers and the role that their equipment plays in it!
Some commercial kitchens use color-coded cutting boards, utensils, and containers for different items. You may want to adopt this practice as well to keep staff from accidentally using the same tools for different food items. The sanitation team also plays a huge part in preventing contamination since clean and sanitized surfaces are important to keep different types of food from coming in contact with one another.