Cutting boards come in a variety of colors. While the color of a cutting board may seem insignificant, it actually carries an important meaning. Cutting board colors correspond to the type of food that should be prepared on them in order to prevent cross-contamination. Having color-coded cutting boards in the kitchen helps cooks easily keep meat, poultry, fish, fruits, vegetables and other foods separate during preparation. Understanding cutting board color codes is essential for both commercial and home kitchen safety.
Background on Cutting Board Colors
The use of color-coded cutting boards is standard practice in commercial kitchens and restaurants. Health departments often require that commercial kitchens use color-coded cutting boards as part of their food safety plans. Having cutting boards easily identified by color helps kitchen staff avoid mistakes that could lead to foodborne illness. The color coding system is also recommended for home kitchen use.
While there are some variations, cutting board colors generally adhere to the following codes:
| Cutting Board Color | Food Type |
|---|---|
| Red | Raw meat |
| Yellow | Raw poultry |
| Blue | Raw fish |
| Green | Fruits and vegetables |
| Brown | Cooked meat |
| White | Bread and pasta |
The red, yellow and blue cutting boards are used for raw proteins to prevent bacteria from one type of meat or seafood from spreading to another. The green cutting board is designated for ready-to-eat produce that will not be cooked. The brown cutting board is for cooked meats to keep them from touching raw meats. The white cutting board is reserved for breads, pastries and other foods that should not pick up tastes or colors from meats, fruits or vegetables.
Red Cutting Board Uses
The red cutting board is strictly used for raw beef, pork, lamb and other red meats. Red is easy to distinguish from other cutting board colors. It signals to anyone in the kitchen that only raw red meats should touch the surface. Bacteria like E. coli and salmonella can be spread from raw beef and pork if they come in contact with foods that will not be thoroughly cooked. Using a separate red cutting board reduces this risk. It should be used when trimming fat from red meat, cutting meat into chunks for stew or kabobs, slicing roasts, making hamburger patties, and any other preparation of raw red meats.
Yellow Cutting Board Uses
The yellow cutting board is designated for raw chicken, turkey and other poultry. Raw poultry carries the risk of spreading salmonella and campylobacter bacteria. Having a specifically yellow cutting board for poultry sets it apart from the red meat and white cutting boards. The bright color coding prevents raw chicken or turkey from being cut on a surface used for vegetables or already cooked foods. The yellow board should be used for all tasks like removing chicken skin, cutting up chicken parts, deboning turkey and other handling of raw poultry.
Blue Cutting Board Uses
The blue cutting board serves as the surface for preparing raw seafood and fish. Raw salmon, shellfish, tilapia, cod and other fish can carry bacteria and viruses. Using a distinct blue cutting board prevents the spread of these pathogens to other foods. It designates the board for exclusive use with raw seafood. The blue board can be used for filleting fish, shucking oysters, cleaning mollusks and crustaceans, and slicing sushi-grade fish for sashimi and sushi. This color coding sets raw fish apart from meat and poultry prep.
Green Cutting Board Uses
The green cutting board is reserved for fruits and vegetables that will not be cooked before eating. Foods like salad greens, tomatoes, cucumbers, melons and citrus need separation from raw meats that carry pathogens. The green color distinguishes the produce cutting board at a glance. It is the surface used for chopping vegetables for fresh salsa, slicing fruit for fruit salad, dicing onions, mincing garlic, and all other vegetable and fruit cutting tasks. The green board should also be kept separate from bread and dairy products to prevent cross-contamination.
Brown Cutting Board Uses
The brown cutting board serves as the surface for cooked meats. Roast beef, grilled chicken, baked ham, sausages and other meats that have already been thoroughly cooked to safe temperatures can be safely cut on the brown board. It distinguishes the cooked proteins from raw meats and other foods. Having a separate board minimizes the risk of bacteria from uncooked meats contaminating the sliced cooked meats. The brown board is useful for cutting meats that will be served cold on platters, in sandwiches, salads and charcuterie boards.
White Cutting Board Uses
The white cutting board is designated for bread, pastries and pasta.Foods like sliced bread, dinner rolls, muffins, cookies, cakes, noodles and other grain-based items go on the white board. The light color shows crumbs and cross-contamination clearly. It prevents tastes and odors from meats and vegetables from transferring to baked goods. The white board gives breads and desserts their own clean workspace. It provides an ideal surface for slicing baguettes, croissants, and banana bread loaves. The white board is also great for rolling out pie crusts and pasta doughs.
Additional Cutting Board Color Uses
While the standard cutting board color scheme includes red, yellow, blue, green, brown and white, some kitchens opt for additional colors to further prevent cross-contamination. Here are some other common options:
| Cutting Board Color | Food Type |
|---|---|
| Purple | Fish bait and wild game |
| Gray or Black | Raw eggs and dairy |
| Orange | Citrus fruits |
| Pink | Raw pork |
The purple cutting board may be used for cutting bait and prepping game meats like venison and boar. The gray/black board is ideal for tasks like chopping cheese, dicing butter, and whisking eggs. An orange board reserved just for citrus can brighten up a kitchen. And some opt for a pink board solely for raw pork for extra separation from other meats and foods.
Cutting Board Material Considerations
Cutting boards come in a variety of materials including wood, plastic, rubber, glass, and bamboo. The type of material impacts cutting performance, knife sharpness, odor absorption, appearance, sanitation, and cost. Factors to consider when selecting cutting board materials by color code include:
Wood – The classic choice, valued for its appearance, durability, and knick-resistance. Requires oil treatment to maintain. Can harbor bacteria without proper sanitation. Avoid constant soaking. Ideal for fruits/vegetables, breads, and gentle protein prep.
Plastic – Budget-friendly option for heavy-duty protein cutting. Easy to sanitize in dishwasher. Can develop grooves and dull knives over time. Good for color coding and high use boards. Polyethylene plastic is more durable than PVC.
Rubber – Gentle on knife edges while providing grip. Can absorb odors and develop stains over time. Best for vegetables, fruits, cooked meats. Avoid exposure to oils.
Glass – Nonporous, resistant to stains/odors. Easy to sanitize. Extra hard on knives. Slippery when wet. Ideal for pastry and bread.
Bamboo – Sustainable option made from fast-growing grass. Antibacterial properties. Softer than hardwoods, resulting in knife nicks. Prone to scorching and moisture damage. Best for fruits and vegetables.
The optimal cutting board material depends on the intended food type. Wood, bamboo and soft plastics work well for fruits and vegetables, while hard plastic, rubber or glass may hold up better for heavy meat cutting. Using some combination of materials can help prolong the life of cutting boards in each color category.
Cutting Board Size Recommendations
In addition to material, cutting board size is another important consideration, especially in commercial kitchens:
– Small boards (8×10 inches or smaller): best for produce, shallots, garlic, herbs. Easy to lift, maneuver, and sanitize.
– Medium boards (11×14 inches): offer ample space for tasks like dicing onions, chopping vegetables, slicing breads. Manageable for moving between prep stations.
– Large boards (16×20 inches or bigger): allow room for breaking down proteins, poultry and fish. Can be heavy and fit limited sink spaces. Best as stationary central prep area.
– Long/narrow boards: useful for limited counter space. Allow prep of long cuts like fish fillets or flank steak. Not ideal for broad chopping tasks.
– Non-slip boards: have rubber corners, feet or bottoms to provide stability on countertops and reduce sliding. Helpful feature for safety and cleanliness.
– Reversible two-sided boards: maximize longevity by offering two usable surfaces. Can have different materials or juice grooves on each side. Easy to flip over for fresh surface.
Commercial kitchens often use a combination of cutting board sizes and styles customized to workflow. Home cooks can also benefit from having an assortment based on typical prep needs.
Cutting Board Sanitation
Proper cleaning and sanitation practices are extremely important for color-coded cutting boards. Boards used for raw meats require thorough disinfecting between each use to prevent bacteria spread. Here are best practices for keeping cutting boards hygienically clean:
– Wash boards immediately after use in hot, soapy water using a designated stiff brush to remove debris. Avoid letting raw meat juices sit.
– Rinse thoroughly and air dry completely to prevent warping. Never stack wet boards.
– Sanitize using a diluted bleach solution (1 tbsp bleach per gallon of water) or 70% alcohol spray. Let sanitizer sit 1-2 minutes before rinsing.
– For extra disinfection, run plastic, rubber or glass boards through dishwasher 1-2 times per week on hot cycle. Avoid excessive dishwasher use that can damage more delicate boards.
– Use plastic-safe scrub brushes to avoid scratching and never use harsh detergents.
– Discard boards that develop deep scratches, cuts and discoloration. Cracks can harbor bacteria over time.
– Consider rotating two boards per color to allow full drying between uses.
– Store boards properly hung on hooks, rested on edges, or laid flat — never stacked wet.
Keeping cutting boards in top sanitary condition is crucial when using a color coding system. Proper cleaning habits allow full use of the color and material advantages.
Alternatives to Colored Cutting Boards
While colored cutting boards provide an easy and effective food safety system, there are some alternatives to using separate boards for different food types:
– Use one reversable white composite board with changeable color-coded mats, tags or silicone covers
– Place color-coded cutting mats on top of boards for different foods
– Use color-coded knives instead of color boards
– Invest in an antimicrobial copper board that naturally kills bacteria
– Opt for flexible plastic cutting mat sheets in various colors
– Use white boards etched or engraved with different food types
– Designate separate countertop zones for each food group
However, most professional chefs and kitchen safety experts recommend fully separate color-coded boards as the best practice. The upfront investment in buying multi-colored boards pays dividends in food safety.
Cutting Board Placement
In addition to color choices, optimal cutting board placement in the kitchen helps promote food safety and workflow. General tips include:
– Keep raw protein boards separately on their own prep station. Avoid placing near other foods.
– Put produce and bread boards on counters away from raw meats.
– Select board locations nearest to where each food is stored to minimize transferring around kitchen.
– Ensure adequate food storage exists near each designated cutting board area.
– Make sure sinks can easily access each cutting board zone for rinsing.
– Allow room for moving and removing cutting boards as needed.
– Organize by frequency of use, placing most used boards in primary prep areas.
– Have a storage strategy for vertical or horizontal storage when boards are not in use.
– For commercial kitchens, allow 18-24 inches between each stacked board while air drying.
Following basic food safety zone rules by keeping raw proteins separated from other foods eliminates much of the risk of cross-contamination during meal preparation.
Conclusion
Using color-coded cutting boards is an easy, reliable system forhome and commercial kitchens to maintain food safety. The standard industry colors of red for raw meat, yellow for raw poultry, blue for raw seafood, green for produce, white for breads, and brown for cooked meats clearly signal the right board for each food type. Additionally choosing boards in materials, sizes and designs suited to expected prep tasks can optimize workflow. With sound cleaning routines and smart placement, colored cutting boards are an inexpensive, effective way to prevent cross-contamination and foodborne illness. Understanding the meaning behind the colors is key to safely preparing great-tasting meals.
