Basic Food Safety and HASEGAWA Products

 

Clean

Wash your utensils and cutting boards with hot, soapy water.
- Easy-to-Wash Design -

The design policy of HASEGAWA products is Easy-to-Wash. They are designed as simple as possible for easy washing by eliminating gaps and irregularities.


- Anti-Bacterial Properties -

Almost all of HASEGAWA products are anti-bacterial. Not only that, their antibacterial effect is outstanding. Especially our cutting boards have a SIAA mark, which is given to products that surpass the antibacterial standard by The Society of International sustaining growth for Antimicrobial Articles (SIAA).

 

 

Separate
Don’t Cross Contaminate. Use separate cutting boards and plates for produce, meat, seafood, eggs and poultry.
- Color Coding -

The FRM series of HASEGAWA cutting boards has 5 colors. The separate use is advisable according to ingredients. Our Makisu (sushi mats) and Whisks have color variations as well.

 

Cook

Heat utensils and cutting boards with high temperature

- High Heat Resistance -

Almost all germs die in high temperature above 80 C or 176 F. So, it is very important for utensils and cutting boards to be properly heated during washing or after, with a dishwasher, a heat chamber or boiling water. Since HASEGAWA products are resistant to high heat, those processes can be applied.

 

Chill

Refrigerate and Freeze Food Properly

Chilling is required to inhibit the growth of germs. HASEGAWA products have superior anti-bacterial properties, which inhibits germs from growing.

 


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