Tool Control

Tool control is the management of knives, utensils, small equipment and other tools to ensure they are used for the correct task, kept in good condition and prevented from contaminating food. In a professional kitchen, tool control includes identification, storage, cleaning, sanitising, maintenance and accountability.

Tool-control practices

• Task assignment: use appropriate tools for raw proteins, ready-to-eat foods and allergen-controlled preparation.
• Identification: use labels, colour coding or designated storage where helpful.
• Sanitation: clean and sanitise tools at the required frequency and after contamination.
• Maintenance: inspect blades, handles, guards and electrical equipment for damage.
• Storage: keep tools clean, protected and accessible in designated locations.
• Accountability: control issue, return and inventory of high-risk or valuable tools.

Example: a kitchen uses separate colour-coded cutting boards and designated tongs for raw chicken, cooked chicken and ready-to-eat vegetables, with cleaning and sanitising between tasks.

Tool control versus tool accountability

Tool control covers the safe and correct use of equipment. Tool accountability focuses on knowing where tools are, who is responsible for them and whether they are returned at the end of a shift.

Chef’s tip: include tool assignments in station setup sheets and train staff to report damaged or missing equipment immediately. Colour coding does not replace cleaning, sanitising or allergen controls.