IVO 55000 Green (HACCP)

Green-handled knives belong to a colour-coded system that ties one handle colour to one food group, limiting cross-contamination. A kitchen records which food group green covers in its own HACCP food safety plan.

A paring knife has a short blade used in the hand rather than on the board, for peeling, trimming, coring, hulling and detailed cuts. Seven paring knives are listed in the IVO 55000 green range.

Blade length is chosen for the work and the user's hand rather than by a single rule. A longer cooks knife covers more board in one stroke for volume prep, while a shorter blade is easier to control in a tight space.

A utility knife sits between a paring knife and a cooks knife in blade length, handling medium tasks such as slicing tomatoes, portioning sandwich fillings and trimming vegetables where a full cooks knife is unwieldy.

A carving or slicing knife is the right blade for cooked meat, because its long narrow profile cuts through in one pass without tearing. The IVO 55000 green range includes two, and serrated versions handle crusted surfaces.