Page 155 - Victorinox kuchynske noze

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The identification of individual knives is now well established in the meat and food industries and has
been identified as an important need. It is now compulsory for businesses to have a material manage-
ment system which manages knives and tools in use.
Data on the user, company name and issue date can be accessed via a QR code, which can also help
to facilitate entry and exit checks, both for knives and for personnel.

NSF/ANSI 2
NSF International is a recognized global independent organization whose responsibility lies in the
development of public health standards and certification programs. Only products that meet NSF
International standards are certified and must bear the NSF icon. All products that have been
tested by NSF International in this catalog and meet the guidelines of NSF/ANSI 2 and all other
applicable requirements are marked with the NSF icon.

HACCP CONCEPT (HAZARD ANALYSIS CRITICAL CONTROL POINTS)
Fibrox handles are made from thermoplastic elastomers (TPE). They feature excellent non-slip properties,
can be used at temperatures of up to 80 – 110°C and can also be sterilized. These properties are ideal for
ensuring their safe use in a professional environment. To make the different applications for all knives visible,
we offer many Fibrox models in 6 colors. This corresponds to the internationally recognized HACCP system
for risk management and safeguards a high level of safety in food processing.
We offer a choice of handle color. This is ideal for those using the knives professionally – knives can be
color-coded according to their use, e.g. red handles for meat, green handles for vegetables etc. The colored
handles can also be used to differentiate between e.g. the morning and the afternoon shift in a busy working
environment.

Red Blue Black
UNIVERSAL

Green White Yellow

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