Color Coded Cutting Boards

Color-coded cutting boards comply with HACCP best practices and eliminate the risk of cross contamination to keep your guests safe.

Filters

Want More Filters?
First, select a category.

Color-coded Cutting Boards: What You Need to Know

Preventing cross contamination is crucial for ensuring food safety in any commercial kitchen. Preparing, cooking, and plating meals in foodservice operations create opportunities for finished products to contact surfaces that once held raw ingredients. This is a potential source of contamination that can be eliminated by stocking your prep areas with color-coded cutting boards, knives, and other food safety products. Using a HACCP color-coding cutting board system means chefs can easily pair ingredients with the right cutting board.

As with other cutting boards, these can be simple slabs of plastic or come with slightly more complex designs to offer user-friendly features. These include anti-slip grips, which are textured rubber molded into the corners that prevent the board from slipping during use, and hooks in one corner that allow the board to be hung up while drying or in storage.

Common Questions About Color-coded Cutting Boards

What are the color codes for cutting boards?

In the system of HACCP color-coding cutting boards, each color has a standard associated ingredient.

  • Red can be used for preparing uncooked red meat, such as raw beef or pork.
  • Yellow can be used for raw poultry, such as chicken or duck.
  • Brown can be used to slice cooked meat.
  • Blue can be used to prepare raw seafood, such as shrimp or scallops.
  • Green can be used to prepare fresh produce, including fruit and vegetables.
  • White can be used for preparing dairy products, such as butter and cheese.
  • Purple can be used to keep allergenic ingredients, such as nuts, separated from other prep areas.

Some color-coded cutting board sets include a laminated chart that can be displayed in your facility; these can also be purchased separately and often include English and Spanish explanations. Even if you do not deviate from these standard associations, it's important to ensure each employee understands which color should be used for which task with thorough training and explanatory signs posted near work stations.

Why do we use color-coded chopping boards?

Color-coded products prevent cross contamination during food preparation, ensuring raw products and ready-to-eat products never cross paths. It also prevents different types of raw ingredients from contaminating each other, making it easier to avoid using the same cutting board for raw chicken and raw vegetables.

Do I need a color-coded cutting board set?

Sets of color-coded chopping boards include each of the six standard colors: blue, brown, green, red, yellow, and white. Buying your cutting boards in a matching set ensures you have a precise number of each one, but individual boards can be purchased separately or as replacements. Purple cutting boards are not generally included in a standard cutting board set.

Recently Viewed Products

Back to top