How to correctly use colour coded chopping boards to reduce and eliminate the risk of cross contamination during food preparation.
Working with food means ensuring safe food preparation is a number 1 priority in a kitchen. To prevent food borne illnesses that can occur due to poor food safety practices, it is imperative to put systems in place to prevent food complaints or customers becoming unwell.
A popular method of preventing cross contamination in the kitchen is by utilising the colour coded chopping board system. This system is the easiest and most effective way to separate different food types during food preparation. The colours are easily identifiable by all in a busy kitchen.
Why use the use Colour Coded Chopping Board System?
While cooking you are bound to be working with all kinds of food items. Using the same cooking utensils especially chopping board for all your foods can heavily increase the chance of cross contamination that could lead to food borne illnesses or allergic reactions. The colour coded chopping board system is a great precaution that prevents the transfer of harmful bacteria during food preparation.
Chopping boards especially can harbour potentially harmful bacteria that can be hidden crevices and cut marks on the board caused by everyday usage. Separating food groups and assigning them a colour can significantly reduce the spread of bacteria in between preparing different ingredients as well as prevent contamination of allergens.
Bold colours will make it easy for staff to identify the correct board to use. For training new staff or just to remind general staff, download and hang our poster in your kitchen (see bottom of article).
Red Chopping Board: Raw Meat & Poultry
Use a red chopping board for all raw meat and poultry, this board is essential if you work with raw meat. is a great tool in preventing cross contamination between raw meat and food ready for consumption.
Items that you may use this board include: raw red meat, raw chicken, marinated meat etc. Also use this board when deboning meat.
Yellow Chopping Board: Cooked Meat & Poultry
Use a yellow chopping board for all cooked meat and poultry. This board should only be used for cooked meat, all raw meat should be prepared on the red board or equivalent to prevent cross contamination. Cooked seafood should be prepared here however all raw seafood should be prepared on the blue board.
Items to use on this board include: Cooked cold meats like ham and salami, cooked meat that is to be sliced, cooked seafood should also be prepared here etc.
Blue Chopping Board: Raw Seafood
Use a blue board for all raw seafood including: code, haddock, tuna, salmon, mackerel and shellfish like prawns, squid and mussels.
White Chopping Board: Dairy & Baked Goods
Use a white chopping board for all dairy and baked goods. Make sure to clean and sanitise this board in between uses to prevent cross contamination. Especially in cases where you are preparing foods with allergens. For example wash and sanitise when switching between using the board for bread and cheese.
Items to use on this board include: bread, cakes, pastries and cheese.
Green Chopping Board: Fruit & Vegetables
Use a green chopping board for washed fruit and vegetables.
Items to use on this board include: apples, banana, strawberries, cucumber, capsicum and tomatoes etc.
Brown Chopping Board: Unwashed Vegetables
Use a brown chopping board for preparing unwashed vegetables. This is to avoid dirt from the unwashed vegetables contaminating other foods.
Purple Chopping Board: Allergens
Use a purple board for food allergens, making sure to thoroughly wash and sanitise in-between uses to prevent reactions that could be fatal to your customers who have allergies or food intolerances.
