Chopping Boads

Chopping board colors are often used as a visual cue to help prevent cross-contamination in the kitchen.

  1. Red: Raw Meat - Use a red chopping board for raw beef, pork, lamb, and other meats. This helps prevent cross-contamination of harmful bacteria that may be present in raw meat.

  2. Green: Vegetables and Fruits - Green chopping boards are typically designated for chopping fruits, vegetables, and salad ingredients. This prevents mixing produce with raw meat.

  3. Blue: Raw Fish and Seafood - Blue chopping boards are often used for cutting raw fish and seafood. This helps prevent cross-contamination with other foods.

  4. Yellow: Poultry - Yellow chopping boards are reserved for cutting raw poultry, such as chicken and turkey. This reduces the risk of spreading bacteria from poultry to other foods.

  5. White: Dairy and Bread - White chopping boards are often used for dairy products like cheese and bread. However, this color is not as universally standardized as the others.

  6. Brown: Cooked Meats - Brown chopping boards can be used for cooked meats. This helps prevent contamination from raw meat juices while still keeping cooked meats separate from other foods.

It's important to note that the color-coding system might vary depending on where you are and the specific guidelines you follow. If you choose to use color-coded chopping boards, make sure to adhere to the designated colors for each food category to ensure proper food safety and prevent cross-contamination.