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Colour Coded Chopping Boards

Colour coded chopping boards are recommended to prevent cross-contamination between food groups and reduce the risk of food poisoning. The Food Standards Agency suggests using red boards for raw meat, blue for raw fish, yellow for cooked meat, brown for vegetables, green for salads and fruit, and white for bakery and dairy. Various densities of colour coded chopping board sets are available, with thicker boards having a longer lifespan but being more expensive. Following guidelines for board colours can help ensure customer health and safety while protecting a business's reputation.

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402 views1 page

Colour Coded Chopping Boards

Colour coded chopping boards are recommended to prevent cross-contamination between food groups and reduce the risk of food poisoning. The Food Standards Agency suggests using red boards for raw meat, blue for raw fish, yellow for cooked meat, brown for vegetables, green for salads and fruit, and white for bakery and dairy. Various densities of colour coded chopping board sets are available, with thicker boards having a longer lifespan but being more expensive. Following guidelines for board colours can help ensure customer health and safety while protecting a business's reputation.

Uploaded by

diomdespatani
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Colour Coded Chopping Boards

Using a colour coded chopping board will help prevent cross contamination between food groups
which could potentially cause food poisoning in your dining establishment or takeaway.
The recommended guidelines from the Food Standards Agency suggest that you should use each
colour of chopping board with the following food groups:

 Red - Raw Meat


 Blue - Raw Fish
 Yellow - Cooked Meat
 Brown - Vegetables
 Green - Salads & Fruit
 White - Bakery & Dairy

We have a variety of colour coded chopping board sets available, in a range of densities. The higher
density, thicker boards will have a much longer lifespan but are slightly more expensive whereas the
lighter duty boards may suit those with a limited budget.
Food hygiene is an important consideration for any catering establishment. Primarily you need to
consider the health and safety of your customers, while also ensuring that your reputation is not
tarnished by an outbreak of food poisoning.
By using our colour coded chopping boards and ensuring your chefs follow the recommended
guidelines, you can greatly reduce the chance of cross contamination between food groups in your
kitchen.

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