Collection: Hygiplas

Hygiplas is built around one idea: keeping food types apart is the simplest way to prevent cross-contamination, and colour is the fastest way to make that obvious to a busy kitchen team. Red board, red knife, red tongs — no one has to stop and think.

The range covers colour coded chopping boards in both low and high density polyethylene, matching knives and utensils, board racks and wall charts, thermometers and food safety accessories. It's designed to slot into a Food Safety Management System based on HACCP principles, which makes it a practical starting point for kitchens preparing for an audit.

Hospitality Connect supplies Hygiplas to cafés, restaurants, takeaways, childcare centres, aged care facilities and clubs, with delivery Australia-wide from our Penrith warehouse.

H2: The colour coding system

• Red — raw meat
• Blue — raw fish and seafood
• Yellow — cooked meat
• Green — salad and fruit
• Brown — vegetables
• White — bakery and dairy
• Purple — allergen-containing ingredients

Purple is the newer addition and increasingly expected in venues managing allergen requests. These colours are industry convention rather than legislated in Australia, but auditors and customers alike recognise them, and a documented system is far easier to defend than an undocumented one.

H2: HDPE or LDPE?

High density (HDPE) boards are the commercial standard. The denser material resists knife scoring and warping, and Hygiplas offers them in 12 mm and 25 mm thicknesses — the thicker board suits constant service in a busy kitchen and sits more stably on the bench.

Low density (LDPE) boards are lighter, more affordable and designed to be replaced more frequently, which suits venues that prefer to cycle boards out regularly. They're more prone to warping in high heat, so pull them from the dishwasher before the drying cycle.

Antibacterial versions of both are available, with an additive that reduces bacterial build-up on the board surface.

Colour coded chef knife sets with storage wallets. Board sets with racks and wall charts for training and display. Colour coded tongs, spatulas and utensils. Probe thermometers and food safety monitoring equipment. Cleaning and hygiene accessories.