Hygiplas

The Hygiplas Allergy Awareness Bundle is a complete set of colour-coded kitchen tools intended solely for use when preparing or handling allergen-containing ingredients. Every item in the bundle is purple — the recognised colour designation for allergen use — covering the key tasks a kitchen team would carry out during service: chopping, cutting, portioning, cooking, and temperature checking.

In a busy commercial kitchen, the risk of cross-contamination comes as much from shared equipment as it does from shared preparation surfaces. A dedicated tool set removes the need to rely on visual checks or verbal reminders during service. Staff can identify allergen-specific equipment at a glance, which is particularly important in high-pressure periods when communication becomes harder and the margin for error narrows.

The bundle covers the practical range of tasks involved in allergen-aware cooking:

• Dedicated chopping board for allergen ingredient prep
• Cook's knife, bread knife, serrated pastry knife, and paring knife — all purple-handled
• Serving tong and scissors for handling and portioning
• Pizza wheel for allergen-specific pastry or dough work
• Frypan for isolated cooking away from shared pans
• EasyTemp digital thermometer for safe temperature monitoring
• Colour-coded wall chart for staff reference and allergen awareness training support

This bundle is well suited to any catering operation required to manage the fourteen major allergens under UK food safety legislation — including restaurants, cafés, school kitchens, care homes, and contract catering sites. It provides a practical starting point for allergen segregation, though it works best as part of a broader allergen management policy rather than as a standalone solution.

If you're putting together allergen protocols across a larger team or multiple preparation areas, it's worth having a conversation with us about what else may be needed to support a consistent approach.

The Hygiplas Magnetic Countdown Timer is a compact, single-function countdown timer designed for use in commercial kitchens. It features a large digital display for easy reading at a glance and an extra-loud alarm to cut through the noise of a busy service environment. The built-in magnet allows it to be fixed directly to a fridge door, range hood, or any other steel surface, keeping it accessible without taking up counter space.

In a working kitchen, timing is frequently the difference between a dish going out correctly and one being held too long or pulled too early. A dedicated timer stationed at a specific section — pasta, grill, fryer, or pastry — removes reliance on memory during a busy service and gives the team a clear, shared reference point. The loud alarm ensures it is heard even when background noise is high.

• Large digital display readable from a distance during busy service
• Extra-loud alarm audible in high-noise kitchen environments
• Magnetic mount keeps it off the worktop and within easy reach
• Lightweight and compact — suits any section of the kitchen
• Simple single-function operation reduces handling time

As a standalone countdown timer rather than a multi-function device, it is best suited to kitchens that want a dedicated, no-fuss timing tool for a specific station. It is not intended to replace a full kitchen management or multi-zone timing system. For sites requiring simultaneous timing across multiple dishes or sections, additional units or a multi-channel timer would be worth considering.

If you are unsure which timing tools best suit your kitchen's workflow, the team is happy to talk it through.

This is a compact polypropylene chopping board designed specifically for bar use, particularly for preparing garnishes, slicing citrus, and handling small ingredients during service. At 255mm in length and just 7mm thick, it sits neatly on a bar top or back-of-bar surface without taking up unnecessary space.

The black colouring follows the widely adopted colour-coded system used in commercial kitchens and bars to reduce cross-contamination risk. In a bar environment, a dedicated board of this type helps maintain a clear separation between bar prep and any food preparation happening elsewhere on the premises.

Practical advantages for bar and front-of-house use include:

• Lightweight polypropylene construction, easy to lift and rinse during service
• Slim profile fits on crowded bar surfaces without disrupting workflow
• Black colour designation supports colour-coded hygiene practice
• Smooth surface is straightforward to wipe down between uses
• Dishwasher safe for thorough end-of-service cleaning

This board is best suited to bars, front-of-house prep stations, and smaller hospitality settings where a full-size board would be impractical. It is not intended for heavy-duty kitchen prep work — for higher-volume or more demanding cutting tasks, a larger, thicker board would be the more appropriate choice.

If you are putting together a colour-coded board set or are unsure which sizes and designations suit your operation, the team is happy to help you work through what you need.

Dissolvable food rotation labels are a practical solution to one of the more routine but important compliance tasks in a commercial kitchen — accurately dating stored food items and ensuring containers are kept clean. This kit from Hygiplas contains 7,000 labels across seven rolls of 1,000, sized at 20mm for use on smaller containers, lids, and food storage film where a compact label is appropriate.

The labels are designed to dissolve fully when immersed in water, which means there is no adhesive residue left on containers after washing. Residue from conventional labels is not only difficult to remove but can harbour bacteria in the grooves and surfaces of gastronorm containers — a particular concern during routine hygiene audits. These labels remove that risk cleanly.

From an operational standpoint, the practical advantages are straightforward:

• Dissolve completely in water — no scraping or soaking required after washing
• No sticky residue that can trap bacteria on container surfaces
• Compliant with FDA standards for incidental food contact
• 20mm size suits smaller containers, lids, and cling-film wrapped items
• Seven rolls of 1,000 provide a practical bulk supply for busy operations

A compatible dispenser is available separately and is worth considering for high-turnover kitchens where speed and ease of label application during prep and service matters.

These labels are well suited to any catering operation following HACCP-based food safety procedures — from small café kitchens to larger contract catering sites. The 7,000-pack quantity makes it a sensible bulk purchase for sites going through labels at volume. If your throughput is lower, smaller pack sizes are available.

If you are unsure which label size or dispenser option works best for your storage setup, the team are happy to point you in the right direction.

The Hygiplas Heavy Duty Chopping Board Scraper is a straightforward, practical tool designed to maintain the working surface of plastic chopping boards in a commercial kitchen environment. Using a two-handed grip, it allows kitchen staff to scrape away nicks, scratches, and ingrained debris that accumulate on board surfaces over time, helping to restore a cleaner, more hygienic cutting surface without the need to replace the board prematurely.

In a busy kitchen, chopping boards take a considerable amount of punishment. Over the course of a service, cut marks and grooves can harbour bacteria and become difficult to sanitise effectively. Regular scraping helps keep board surfaces in better condition between deep cleans, supporting food hygiene standards and extending the useful life of the board itself.

The two-handled design gives operators firm, controlled purchase across the full width of the blade, making the process quicker and more consistent than a single-handled alternative. It is a simple tool, but used routinely it contributes to better hygiene practice and reduced board replacement costs over time.

There are no installation requirements — this is a handheld tool suitable for any kitchen. At 330g it is robust enough for regular use without being cumbersome, and it is straightforward to clean down after use.

This scraper is well suited to any commercial kitchen using plastic chopping boards as part of a colour-coded or standard board system — from small café kitchens to high-volume contract catering operations. If your kitchen goes through boards at high frequency, it is worth considering whether a more structured board maintenance routine would help.

If you have questions about chopping board maintenance or need guidance on building out your prep station kit, the team is happy to help point you in the right direction.

This is a full set of six colour-coded chopping boards from Hygiplas, manufactured in low density polyethylene and sized at 600x450mm with a 20mm thickness. Each board in the set is assigned a distinct colour corresponding to a specific food category — raw meat, raw fish, cooked meat, salad and fruit, baked goods, and vegetables — covering the standard colour-coding system used across UK commercial kitchens.

Colour-coded preparation surfaces are a straightforward and well-established way to reduce the risk of cross-contamination during food prep. When each board has a dedicated use, staff can follow safe handling procedures without relying solely on memory or verbal instruction, which matters particularly during busy service periods or when training new kitchen staff. The 20mm thickness gives the boards enough rigidity for regular chopping and slicing work without excessive flex.

Low density polyethylene boards of this type are commonly found in catering operations because they are easy to sanitise, kind to knife edges compared to harder materials, and straightforward to replace when they show signs of wear. Key practical points worth noting:

• Full six-colour set covers all standard HACCP food categories
• Low density polyethylene is gentle on knife edges during regular use
• Smooth surface supports thorough cleaning and sanitising between uses
• 20mm thickness provides stable, rigid prep surface
• Suitable for use across all standard commercial prep areas

These boards are suited to most commercial kitchen environments — from small café prep areas to larger contract catering operations. They are a practical choice for any site that needs to meet food safety requirements with a complete, ready-to-use colour-coded set. Where an operation has very high throughput and boards are replaced frequently, it may be worth considering heavier-duty options for the most heavily used stations.

If you are setting up a new kitchen or reviewing your current food safety setup and want a steer on what works best for your service type, the team is happy to help.

This Hygiplas set provides a complete colour-coded chopping board system in a single purchase. It contains seven large boards made from low density polyethylene (LDPE), each assigned a distinct colour corresponding to a specific food group — covering raw meat, raw fish, cooked meat, allergens, salad and fruit, baked goods, and vegetables. The intention is straightforward: keep food types physically separated throughout prep to reduce the risk of cross-contamination.

LDPE is a practical choice for this type of board. It is lighter than higher-density alternatives, making the boards easy to move around a busy prep area, and the surface is simple to clean down between uses. The material is also less likely to blunt knife edges than harder plastic boards, which matters in kitchens where staff are working with knives throughout a long service.

From an operational standpoint, having a complete set means the colour-coding system works as intended from day one — there are no gaps in coverage and no need to source individual boards separately. Key practical advantages include:

• Full seven-colour coverage across all major food categories including allergens
• Lightweight LDPE construction reduces handling fatigue during extended prep
• Smooth surface wipes down quickly and withstands standard commercial dishwashing
• Colour coding supports HACCP compliance and staff training
• Consistent board size across all seven colours simplifies storage and racking

These boards are well suited to smaller kitchens, cafés, and catering operations establishing a colour-coding system for the first time. For high-volume prep environments where boards are in constant use and subject to heavy knife work, a thicker or higher-density board may offer a longer service life.

If you are unsure which board specification suits your prep volume or whether this set covers your allergen control requirements, the team is happy to talk it through.

These are colour-coded, removable food rotation labels for Thursday, supplied in a roll of 500. The brown colour identifies Thursday within a standard seven-day rotation system, allowing kitchen staff to see at a glance when a food item was prepared or opened, and to confirm use-by date requirements for ready-to-eat foods.

In practice, day-of-week labels like these are a straightforward way to keep food storage compliant and consistent. They adhere to most food storage containers and packaging, and are designed to come away cleanly without leaving residue behind — which matters when containers are reused across multiple service cycles.

• Brown colour coding identifies Thursday quickly across a busy store environment
• Removable and residue-free, suitable for reusable containers
• Supports HACCP and food safety rotation compliance
• Dispensed from a roll for quick, one-handed application during prep
• Available as individual day rolls or as a full seven-day set

These labels are well suited to any commercial kitchen operating a colour-coded food safety system — from pub kitchens and cafés through to larger catering operations and care home kitchens. If you run multiple sites or need to standardise a rotation system across a team, it's worth considering whether a full seven-day set would be more practical than individual rolls.

If you're unsure which label format or system fits your current setup, the team is happy to help you work it out.

This Hygiplas set provides seven large low density polyethylene chopping boards, each in a distinct colour corresponding to a different food category. The colour-coding system is a well-established approach to food safety in commercial kitchens, helping prep teams maintain clear separation between raw meats, raw fish, cooked foods, allergens, salad and fruit, bakery items, and vegetables throughout prep and service.

Low density polyethylene is a practical material choice at this size. It is light enough to handle and move comfortably around a busy prep area, offers reasonable resistance to knife scarring under normal daily use, and cleans quickly between tasks. The boards are suitable for dishwasher use, though like all LDPE boards they will show wear over time and should be replaced when surfaces become heavily scored — a routine part of managing any chopping board stock.

Having a complete, matched set on hand brings several day-to-day advantages in a working kitchen:

• Clear visual separation reduces reliance on verbal instructions during busy service
• Dedicated allergen board supports documented allergen management procedures
• Lightweight construction suits frequent movement between prep stations
• Consistent sizing across all seven boards keeps storage and racking straightforward
• Replaces mismatched boards with a single, compliant set in one purchase

No installation is required. The boards need flat, stable worksurface space and, ideally, a dedicated colour-coded rack to keep them organised and off the bench when not in use. At 450 x 600mm, they suit most commercial prep areas, though very compact benching may find the footprint a challenge.

This set is well suited to small to medium kitchens, catering teams in education, care, or hospitality settings, and any operation looking to formalise its colour-coding approach. Higher-volume sites running multiple prep stations simultaneously may need duplicate sets, and operations with particularly heavy-duty cutting demands may benefit from a thicker or harder-wearing board specification.

If you want to talk through how this set fits your allergen workflow or whether your prep setup calls for something different, the team is glad to help.

This Hygiplas set provides a complete colour-coded chopping board system covering seven food categories: raw meat, raw fish, cooked meat, allergens, salad and fruit, baked goods, and vegetables. Each board is made from low density polyethylene (LDPE), a lightweight plastic well established in commercial kitchens for its ease of handling and straightforward cleaning.

In a busy kitchen, the value of a clearly differentiated board system lies in reducing the risk of cross-contamination and supporting allergen management procedures. When every food type has a dedicated, instantly identifiable board, the system becomes part of the team's routine rather than something that needs to be thought about during service.

• Seven boards covering all standard food categories in one set
• Colour coding supports allergen management and HACCP compliance
• LDPE material is lightweight and easy to handle during prep
• Straightforward to clean by hand or in a commercial dishwasher
• Suitable for use across all stations in a professional kitchen

These boards are a practical fit for smaller to medium-sized operations — cafés, pub kitchens, care home catering, and independent restaurants. The 20mm profile gives a reasonable working surface without being unwieldy. Kitchens with very high prep volumes or multiple prep stations working simultaneously may want to consider heavier-duty or thicker board options to account for the additional wear.

If you're putting together a full prep setup or reviewing your allergen controls, we're happy to help you think through what's appropriate for your operation.

This seven-piece set from Hygiplas provides a complete colour-coded chopping board system for commercial kitchens. Each board is made from low density polyethylene (LDPE) with an antibacterial surface treatment, and the set covers the standard colour designations used across the industry — allowing different food types and allergen groups to be handled on clearly identified boards without the risk of cross-contamination between them.

In a working kitchen, colour coding only delivers its full benefit when a complete set is available and in use. Having all seven boards to hand means staff can follow correct food safety practice consistently across service, without improvising or reaching for whatever is available. The boards are rigid enough to provide a stable cutting surface under normal prep work, and the LDPE material is straightforward to clean and maintain through routine washing.

• Antibacterial surface reduces bacterial transfer during food preparation
• Colour-coded system supports HACCP food safety procedures
• Rigid, stable cutting surface suitable for general prep tasks
• LDPE construction is easy to clean and resistant to knife scarring over time
• Complete seven-board set covers all standard colour designations in one purchase

These boards are a practical fit for most commercial kitchens — from small café and sandwich bar operations through to pub kitchens and contract catering sites. For sites with very high prep volumes or where boards take significant daily use, it is worth considering how frequently boards will need replacing; LDPE boards do wear over time and should be reviewed regularly as part of kitchen hygiene management.

If you are setting up a new kitchen or reviewing your current prep equipment, the team are happy to talk through what works well in practice.

The Hygiplas 16cm fillet knife is a straight-forward, well-built filleting knife designed for prep work in commercial kitchens. The flexible stainless steel blade is well suited to breaking down fish, trimming flesh from bone, and general fine-work preparation where a rigid chef's knife would be too cumbersome. The black handle follows the Hygiplas colour-coding system, which is widely used in professional kitchens to separate allergen or protein groups and reduce cross-contamination risk.

In day-to-day kitchen use, this is the kind of knife that earns its place on a prep station without requiring much thought. It sharpens readily, holds a reasonable working edge, and at 100g it won't fatigue a chef's hand during extended prep sessions. The dishwasher-safe construction makes end-of-service hygiene straightforward, though hand washing and prompt drying will extend the blade's working life as with any kitchen knife.

• Colour-coded handle supports allergen and cross-contamination control
• Dishwasher safe for easy end-of-service cleaning
• Lightweight build reduces hand fatigue during extended prep
• Stainless steel blade is straightforward to sharpen and maintain
• Suitable for fish filleting, trimming, and fine prep work

This knife is well suited to most commercial kitchens handling regular fish prep — from pub kitchens and cafés through to hotel and restaurant operations. If your site processes very high volumes of whole fish, it is worth considering whether a broader set of filleting knives in different blade lengths would better support your prep team's workflow.

If you're putting together a full knife set or setting up a new prep area and want to talk through what works in practice, the team is happy to help.

This Hygiplas silicone muffin pan is a straightforward, practical baking tool designed for commercial kitchens that need to manage allergen separation as part of their HACCP procedures. The pan holds six standard muffin portions and is made from food-grade flexible silicone throughout.

In a busy kitchen, colour-coded bakeware is a reliable way to reduce the risk of cross-contamination between allergen groups. The purple colourway follows common HACCP colour-coding conventions, making it easier to designate this pan for a specific dietary requirement — typically used for free-from baking — and to identify it quickly during service preparation. The flexibility of the silicone also makes it straightforward to release baked goods cleanly without the need for heavy greasing or paper liners, which saves a small but consistent amount of prep time across a production shift.

• Colour-coded purple for allergen-segregated baking under HACCP systems
• Flexible silicone allows clean product release without heavy greasing
• Stain-resistant surface that cleans easily by hand or in the dishwasher
• Heat resistant to high oven temperatures, suitable for standard commercial ovens
• Lightweight and easy to store flat when not in use

Being flexible, the pan is not self-supporting when fully loaded and will need to be placed on a solid baking sheet or perforated tray before going into the oven. It is best suited to smaller catering operations, café kitchens, and care home or school meal production where muffin output per session is modest. For higher-volume bakery production requiring multiple trays in continuous rotation, a more rigid or larger-format silicone baking system may be worth considering.

If you are building out a colour-coded bakeware set for allergen management and are unsure which pieces cover your menu requirements, the team is happy to talk through what is practical for your operation.

The Hygiplas 15cm stiff-blade boning knife is a standard workhorse for professional meat preparation. The rigid blade gives the control and resistance needed when working close to bone — separating joints, trimming cuts, or portioning raw protein where a flexible blade would compromise accuracy or safety.

In a busy kitchen environment, the stiff blade suits prep work that demands consistent pressure and directional control. It performs reliably across poultry, pork, lamb, and beef, and is well suited to high-turnover prep sections where speed and repeatability matter. The stainless steel blade holds a working edge well under regular use, and the blue handle is part of a colour-coded system that supports allergen and cross-contamination protocols — blue conventionally designating raw fish in many kitchens, though allocation is at the operator's discretion.

• Stiff blade for precise work close to bone
• Blue handle supports colour-coded food safety systems
• Dishwasher-safe handle for end-of-service cleaning
• Stainless steel blade resists corrosion in wet prep environments
• Lightweight build reduces fatigue during extended prep sessions

At 15cm, this is a compact boning knife suited to operations handling moderate prep volumes. Kitchens processing larger carcasses or higher daily throughput may find a longer or heavier blade more practical for the workload involved.

If you are building out a colour-coded knife set or want to discuss which blade profile suits your prep style, we are happy to help.

This Hygiplas tong set provides a complete colour-coded solution for safe food handling across a commercial kitchen. The set covers the standard food-type colour categories — yellow for poultry, red for raw meat, blue for raw fish, green for salad and fruit, brown for cooked meat, white for dairy and baked goods, and purple dedicated to allergen-controlled handling. Having a distinct pair for each category means cross-contamination risks are reduced at the point of food contact, not just at the prep surface.

In a busy kitchen environment, speed and clarity matter. Colour-coded equipment removes the need for staff to make judgement calls during service — the right tongs for the job are immediately identifiable. The purple allergen pair is a practical addition for sites that need to demonstrate allergen awareness procedures to EHOs or as part of their own food safety documentation.

The tongs are constructed from stainless steel with a straightforward profile that minimises food traps and makes cleaning straightforward. They are dishwasher safe, which suits high-turnover kitchens where utensils cycle through the wash regularly. The ambidextrous spring design means they are equally usable by left- and right-handed kitchen staff without adjustment.

• Full seven-colour set reduces cross-contamination risk across all main food groups
• Dedicated purple pair supports allergen handling protocols
• Stainless steel construction withstands repeated dishwasher cycles
• Simple profile with no crevices where food residue can accumulate
• Ambidextrous design suits all kitchen staff without modification

If your kitchen operates specific allergen management procedures or HACCP documentation, it is worth checking that your colour-coding system aligns with your food safety policy before purchasing. If you are unsure which utensil sets best support your kitchen's workflows, our team is happy to talk it through.

The Hygiplas purple chopping board is a low density polyethylene (LDPE) board designated specifically for allergen food preparation. Purple is the recognised colour within the standard kitchen colour-coding system for handling allergenic ingredients, keeping them visually separated from other food groups throughout the prep process.

In a busy kitchen where multiple prep tasks run simultaneously, colour-coded boards are one of the most practical and straightforward tools for managing cross-contamination risk. This board supports compliance with allergen handling procedures by giving staff a clear, unambiguous visual cue — reducing the likelihood of allergen-containing ingredients coming into contact with surfaces used for other foods.

Low density polyethylene is a well-established material for commercial chopping boards. It is lightweight enough to handle easily, reasonably durable under regular use, and straightforward to clean either by hand or through a commercial dishwasher. The surface holds up well to knife work without excessive scarring in normal use.

• Dedicated allergen colour — purple designation reduces cross-contamination risk
• LDPE construction is lightweight, cleanable, and dishwasher safe
• Fits within any standard kitchen colour-coding system
• Suitable for daily prep use in catering and food service environments

This board is well suited to kitchens already operating a colour-coded prep system that need to extend or formalise their allergen handling provisions. It is a standard size that works across most prep benches. For very high-volume sites or kitchens requiring multiple boards per station, it is worth considering how many boards your operation needs in rotation.

If you are putting together a full colour-coded board set or reviewing your allergen procedures, feel free to get in touch — we are happy to help you work out what your kitchen needs.

This is a silicone baking mat from Hygiplas, colour-coded purple to indicate allergen use. It sits directly on a baking tray and provides a non-stick surface for pastries, breads, biscuits, and similar baked goods, removing the need to grease trays before use.

In a busy bakery or pastry section, the main practical value is consistency and speed. Delicate items release cleanly without tearing, which matters during a high-volume service when there's no time to nurse fragile products off a stuck tray. The silicone surface handles repeated use well and cleans down quickly between batches.

• Eliminates the need for greasing or flouring trays before baking
• Clean food release reduces wastage from torn or damaged baked goods
• Wipes clean easily, cutting washing-up time during busy service
• Protects baking trays from residue build-up, extending their working life
• Purple colour-coding supports allergen management protocols

The purple colour coding is the most operationally significant feature here. Many kitchens managing allergen protocols use colour-coded equipment to reduce cross-contamination risk, and having a dedicated baking mat in the allergen colour keeps that system consistent across the section. It's worth confirming that your allergen management procedure aligns with the colour your kitchen has adopted before ordering.

This mat is well suited to professional kitchens of any size where allergen segregation is part of daily food safety practice. It's a straightforward, low-cost addition to an allergen kit rather than a primary piece of equipment. If your operation handles a particularly high volume of allergen-controlled baking, you may want to keep several in rotation.

If you're unsure whether this fits your allergen coding system or want guidance on building out a colour-coded kitchen setup, the team is happy to help.

This is a standard commercial chopping board from Hygiplas, made from low density polyethylene (LDPE) and colour-coded purple to indicate use with allergenic ingredients. It forms part of the widely used Hygiplas colour-coding system, which assigns a distinct board colour to each food category to help kitchen teams manage cross-contamination risk during preparation.

In practice, the purple designation means this board is kept solely for allergenic foods — nuts, gluten-containing ingredients, and similar items that require strict separation from the general preparation workflow. LDPE is a practical choice for commercial use: it is non-absorbent, resistant to knife scoring over time, and straightforward to clean either by hand or through a commercial dishwasher cycle. The material does not harbour bacteria in the way that porous surfaces can, which supports good hygiene practice.

Key practical points for kitchen use:

• Purple colour coding aligns with recognised allergen-specific board conventions
• Non-absorbent LDPE surface does not retain moisture or food particles
• Suitable for commercial dishwasher cleaning
• Low density polyethylene is non-toxic and food safe
• Sold singly — order multiples to cover full allergen workflow requirements

At 600x450mm this is a practical general-purpose prep size, suitable for most countertop prep stations. It is worth considering how many allergen-specific boards your kitchen requires — high-volume sites or those with complex allergen menus may need several boards in rotation to maintain hygiene standards throughout a busy service.

If you are putting together a full colour-coded board set or reviewing your allergen preparation setup, the team is happy to help you work through what you need.

These are dissolvable, colour-coded food rotation labels for Saturday, supplied in packs of 1000. Each label includes a blank section for writing the preparation or use-by date, allowing kitchen teams to apply a consistent, at-a-glance rotation system across refrigerated and ambient storage. The dissolvable format means labels break down on contact with water during washing, leaving containers clean without the need for scraping or soaking.

In a busy kitchen environment, clear food labelling reduces the risk of stock being used out of order, supports allergen and date-code traceability, and helps meet HACCP documentation requirements. These labels are practical for prep kitchens, cold rooms, and any storage area where multiple batches of the same product are held across different preparation days.

• Dissolvable on contact with water — no residue left on containers
• Date-writeable section for accurate use-by or prep date recording
• Colour-coded Saturday designation for quick visual identification
• Suitable for use on most food-safe containers and gastronorm lids
• Supplied in a pack of 1000 for ongoing daily use

Labels are available for each day of the week, so kitchens running a full seven-day rotation can run matching sets across the week. If you are setting up a rotation system from scratch or reviewing your current labelling approach, we are happy to talk through what works best for your operation.

This Hygiplas set provides seven small chopping boards in the standard colour-coded scheme used across commercial kitchens in the UK. Each board is made from low density polyethylene (LDPE), a lightweight and food-safe plastic that is straightforward to clean and resistant to picking up strong odours over time. The set covers the full colour range: red for raw meat, blue for raw fish, yellow for cooked meat, brown for allergens, green for salad and fruit, white for baked goods, and purple for vegetables.

In a working kitchen, colour coding is one of the most practical and cost-effective controls for reducing cross-contamination risk. Having a dedicated board for each food category means prep staff do not need to make judgement calls under pressure, and it supports a consistent approach to food hygiene that holds up during inspections. LDPE boards at this size are well suited to smaller prep tasks — portioning, garnishing, or preparing individual components — rather than heavy butchery work or bulk prep.

• Full seven-colour set covering all standard food type categories
• LDPE material is lightweight, easy to handle, and dishwasher safe
• Colour coding supports food safety compliance and staff training
• Compact size suits secondary prep stations and limited worktop space
• Smooth surface cleans down quickly between tasks

At this size, the boards are not intended for primary prep on large cuts or whole joints. Kitchens with higher-volume prep demands may find a larger board set more practical for day-to-day use, with these retained for garnishing or allergen-specific tasks where a dedicated smaller board is useful.

If you are putting together a full prep station setup or are unsure which board sizes best suit your workflow, the team is happy to talk it through.

These are the Wednesday labels from the Hygiplas dissolvable day-of-the-week range — a straightforward solution for food rotation labelling in commercial kitchens. Each label is designed to dissolve cleanly in water, leaving no adhesive residue on containers or gastronorm equipment, which keeps prep and wash-up workflows simple.

In practice, dissolvable labels are well suited to high-turnover kitchens where containers are cycled through a dishwasher or wash-up sink regularly. Because the label breaks down on contact with water, staff do not need to scrape or scrub containers between uses, which reduces both time and the risk of cross-labelling errors. The Wednesday labels are colour-coded to work alongside the full Hygiplas day-of-the-week system, making it straightforward to maintain a consistent rotation programme across the team.

• Dissolve cleanly in water — no adhesive residue left on containers
• Colour-coded Wednesday designation supports clear rotation discipline
• Compatible with the full Hygiplas day-of-the-week labelling range
• Suitable for use on gastronorm containers, lids, and food storage equipment
• Supplied as a roll of 250 for practical day-to-day dispensing

These labels are a practical fit for any site already operating a Hygiplas rotation system, or for kitchens looking to standardise their food safety labelling across the week. If you are setting up a full seven-day rotation programme or need labels in greater volume, it is worth considering whether the complete day-of-the-week set or a larger pack run would better suit your operation. The team is happy to help you work out the right quantities for your service pattern.

This Hygiplas set provides seven colour-coded chopping boards, each assigned to a specific food category to support allergen control and cross-contamination prevention during food preparation. The colour-coding system is well established in UK commercial kitchens and aligns with standard HACCP practice, making it straightforward to implement as part of an existing food safety regime.

Made from high-density polyethylene, these boards are noticeably more resistant to deep knife scoring than softer alternatives, which matters in a busy prep kitchen where boards are in constant use. The antibacterial surface treatment adds a further layer of hygiene protection, and the material does not warp under normal kitchen conditions, so boards sit flat and stable on the bench throughout service.

The practical advantages of this set come down to the basics:

• Seven boards covering raw meat, cooked meat, raw fish, fish and shellfish, salad and fruit, vegetables, and bakery
• Antibacterial surface reduces bacterial transfer risk during prep
• High-density polyethylene resists deep knife grooves that harbour bacteria
• Boards remain flat in use — no warping under regular wash cycles
• Supports HACCP documentation by providing a clear, visible prep separation system

These boards are a practical fit for most commercial kitchens — from small independent restaurants and cafés to school and contract catering sites. At 10mm, they are lighter to handle than thicker professional boards, which suits prep areas where boards are moved frequently. Kitchens with very high prep volumes or those using heavy cleaver work may find a thicker, heavier board more suitable for longevity.

If you are unsure whether this set suits your prep setup or want to discuss board care and replacement cycles, the team is happy to help.