Abstract:
This-study is focused on a-conceptual-design of a-kitchen-appliances/utensils-set, comprising of five-color-coded
food-chopping-boards and five-matching-color-coded-knifes, to-reduce cross-contamination at private-homes, as-
well-as at food-establishments. Selected-relevant-Patents, as-well-as products, available locally and internationally,
were analyzed. The-Joseph-Joseph Index™ Color-Coded Chopping-Boards set (of four), was chosen as a-point of
reference for the-current-design; its-seven-identified-limitations have-directed the-scope of the-current-design.
Target-specifications/objectives, of the-set, were formulated from the-document-analysis, while Pair-wise-
Comparison-Charts were-used, to-rank the-importance of the-objectives, in the-different-levels. The-best-ranked-
design (out of the-four-alternatives made) was chosen, via standard Engineering-Design Weighted-Decision-
Matrix (EDWDM) and ‘Drop and Re-vote’ (D&R) method. 2D-drawings, of the-best-design-alternative, were
created via computer-aided-design (CAD) AutoCAD-software 2018, while 3D-modeling, of the-set and all-its-
components, was produced by Autodesk-Inventor-Version: 2016 (Build 200138000, 138). Designed-labels
(positioned on each-board and each-knife, as-well-as on the-set itself, as an-inclined-panel) were introduced, to-
cater for the-people with color-blindness (according to-the-fundamental-principles of the-Universal-design), and
also to-avoid-confusion (as a-reminder which board is which) for all-users. The-study adopted ‘analysis’ method
of materials-selection. The-main objectives, of the-intended-set, was used as a-guide, in-preliminary-materials-
selection. This-concise-study has focused on conceptual-design only; and, hence, it-is further-recommends to: (i)
carry-out a-detailed-design; (ii) select a-specific-material (out of the-group, identified by this-study); (iii) choose
a-mode of fabrication of the-set; (iv) examine the-possibility of incorporating of anti-microbial-agent(s) and/or
coating(s); (v) fabricate the-prototype(s); (vi) conduct explorative-use-ability-trials; and (vii) analyze the-
marketing-aspect of the-final-set. This-work is potentially-beneficial-to engineering-product-design students and
faculty, as-well-as to-households and food-establishments (subject-to successful-implementation).
