ATLANTA, Nov. 17, 2016 /PRNewswire/ -- Rubbermaid® Commercial Products (RCP) has launched its Color-Coded Foodservice System, a premier food prep and storage system designed to help commercial kitchens reduce foodborne illness and cross-contamination. The new line of products is now available nationwide and recently received the American Culinary Federation (ACF) Seal of Approval. The color-coded line covers everything from prep tools to storage, including cutting boards, a cutting board rack, tongs, high-heat spatulas, square containers with lids and round containers with lids. Seven color options are designed to facilitate the safe handling of raw meat, poultry, dairy, seafood, cooked meat, produce and potential allergens by foodservice professionals. Commercial kitchens can choose from eight different starter kit solutions, which provide everything required to start a color-coding system. Options include 1-color, 3-color, 5-color and 7-color starter kits. To help train staff, each color-coded starter kit also includes an implementation guide and a poster. "Contaminated food causes nearly 48 million illnesses a year in the U.S. 1 and food safety continues to be a top concern for commercial kitchens and the food industry overall," said Kristine Sickels, RCP's senior vice president of marketing. "With our new line of products, we can help foodservice professionals maintain safer conditions at every stage of the preparation process, crucial for delivering quality service to patrons." The Color-Coded Foodservice System provides an easy solution to help facilitate the safe handling of food and is built to withstand the commercial kitchen environment. All products are commercial dishwasher safe. The high-heat spatulas are built to resist temperatures up to 500 º F and the tongs feature rubber grips to enable better control and handling. In November, the Color-Coded Foodservice System received the ACF Seal of Approval by the American Culinary Federation (ACF), the largest professional chefs' organization in North America. The products were tested using multiple criteria and the accreditation is largely considered to be a benchmark of culinary excellence. The seal of approval demonstrates RCP's commitment to quality products within the foodservice industry. The ACF Seal of Approval Task Force applied the organization's rigorous testing criteria to the Color-Coded Foodservice System which was tested by using many cooking, prepping and storage methods, including boiling, frying, sautéing, baking, storing and refrigerating. The task force evaluated the products' physical performance, consistency, adaptability, and accuracy of labels and marketing claims.