Color-coded chopping boards are an important tool for safe food preparation. Using different chopping boards for different food types helps prevent cross-contamination between raw meats, produce, seafood and other ingredients. This article will explain what the 6 standard color-coded chopping boards are, what each color represents, and why using color-coded boards is beneficial. Having the right knowledge allows home cooks and food professionals to implement an effective system for chopping safely.
The 6 Color-Coded Chopping Boards
The standard system for color-coded chopping boards consists of the following 6 colors:
| Color | Food Type |
|---|---|
| Red | Raw meat |
| Yellow | Raw poultry |
| Green | Fruits and vegetables |
| Blue | Raw fish and seafood |
| Brown | Cooked meat |
| White | Bread, dairy and other ready-to-eat foods |
Let’s look at each color in more detail:
Red Chopping Board
The red chopping board is designated for raw meat. This includes beef, pork, lamb and other red meats. Raw meat can harbor harmful bacteria like Salmonella, E. coli and Campylobacter. Using a separate red board prevents these bacteria from contaminating other foods that will not be cooked, like fruits and vegetables. It also prevents cross-contamination between different types of raw meat.
Yellow Chopping Board
The yellow chopping board is specifically for raw poultry. Raw chicken, turkey and other birds have their own distinct pathogens, including Salmonella and Campylobacter. Having a separate yellow poultry board prevents these bugs from spreading. It also separates raw poultry from raw red meats.
Green Chopping Board
The green chopping board is designated for fresh produce like fruits, vegetables and herbs. These foods are generally eaten raw without cooking to kill potential pathogens. Using a green board prevents contamination from bacteria on raw meats and poultry. It also prevents cross-contamination between produce that will or won’t be cooked.
Blue Chopping Board
The blue chopping board is for raw fish and seafood like shrimp, scallops and clams. Raw seafood can contain bacteria, viruses and other microbes that are distinct from the pathogens found in meat and poultry. Using a blue board prevents cross-contamination between seafood and other ingredient types.
Brown Chopping Board
The brown chopping board is used for cooked or ready-to-eat meats. This includes ham, bacon, sausage, roast beef and other meats that have already been cooked to safe temperatures. Separating cooked meats prevents recontamination with pathogens from raw meats.
White Chopping Board
The white chopping board is designated for bread, dairy and other foods that are already fully safe to eat without cooking. This includes cheese, butter, baked goods and anything else that won’t require further cooking. The white board prevents transfer of pathogens from raw ingredients like meats and poultry.
Benefits of Color-Coding Chopping Boards
Using color-coded chopping boards provides the following important food safety benefits:
- Prevents cross-contamination between different food types
- Separates raw and cooked foods to avoid contamination
- Allows easy identification of which foods go on which board
- Promotes good sanitation habits in the kitchen
- Provides visual cues as a reminder for staff and guests
- Shows due diligence for food safety requirements
By using color-coded boards, pathogens are kept in check instead of spreading throughout the kitchen environment and between foods. This prevents illness from contaminated ingredients. Studies show that implementing color-coded cutting boards significantly improves food safety.
Choosing Color-Coded Chopping Boards
Here are some tips for selecting effective color-coded chopping boards:
- Pick boards in very distinct colors that match the standard scheme
- Select durable boards that are easy to clean and sanitize
- Get separate boards for each color rather than reversible two-sided boards
- Make sure boards are clearly labeled with the color and food type
- Consider end-grain boards which have antimicrobial properties
- Get boards in a noticeable size that’s easy to keep track of
- Replace boards that become excessively worn or develop deep grooves
Plastic boards in bright colors are affordable options. But wooden boards are also great choices, providing they are thoroughly scrubbed and sanitized. End-grain wood makes an excellent antimicrobial surface. Just be sure to avoid flimsy wooden boards that can crack or split over time.
Using Color-Coded Chopping Boards Correctly
To get the most from your color-coded boards, be sure to follow these guidelines:
- Always use the correctly colored board for each ingredient type
- Sanitize boards between tasks using hot soapy water or a disinfectant spray
- Replace boards that become excessively worn or develop deep grooves
- Consider using one side for meat/fish and the other for produce/bread
- If boards look similar, label them clearly with food types
- Store boards stacked to prevent cross-contamination
- Use separate transport containers for each board when needed
With proper use, color-coded boards can last for years. But don’t let them become stained, excessively worn or cracked. Replace discolored, warped boards or ones with cut grooves. This maintains food safety.
Alternatives to Color-Coding Boards
If color-coding isn’t convenient, here are some alternatives for separating foods safely:
- Label each board with the food type using markers or engraved text
- Outline a distinct symbol/shape on boards for different ingredients
- Designate separate areas of the kitchen for different food types
- Use all-white boards that are clearly labeled for each use
The key is keeping raw proteins away from ready-to-eat foods. So whether using color-coded boards, designated areas or clear labels, the method should prevent cross-contamination.
Conclusion
Using color-coded chopping boards is an easy yet effective system for safer food preparation. The standard 6 colors separate raw proteins, produce, seafood, cooked foods and ready-to-eat ingredients. Distinct boards for each type prevent dangerous cross-contamination in the kitchen. Both home cooks and professional chefs should adopt color-coded boards and related practices for optimum food safety. Implementing this simple routine greatly reduces the risk of foodborne illnesses. So stay in the safe zone with color-coded chopping!
