Cutting boards come in a variety of colors, which is not just for aesthetic purposes. The different colors actually serve an important function – to prevent cross-contamination when prepping foods. Using color-coded cutting boards is a smart way to minimize the transfer of bacteria and keep you and your family safe in the kitchen.
In this article, we’ll explore what color coded cutting boards are, why they’re effective at reducing cross-contamination, and some tips for implementing a color coded system in your own kitchen. Read on to learn why this simple kitchen tool can make a big difference in food safety!
What are color coded cutting boards?
Color coded cutting boards are cutting boards that come in different colors, with each color designated for a specific food category. Here are the most common color codes:
| Red | Raw meat |
| Green | Fruits and vegetables |
| Blue | Raw fish |
| Yellow | Cooked foods |
| Brown | Raw poultry |
| White | Breads and pastries |
The key is to keep cutting boards for meat, poultry, and fish separate from those used for other foods. This prevents bacteria from contaminating other foods and spreading foodborne illnesses.
How do color coded cutting boards reduce cross-contamination?
Using separate cutting boards for raw meats/seafood and produce/cooked foods is important because:
– Raw meat, poultry, and seafood contain harmful bacteria like salmonella, E. coli, and listeria. These bacteria can survive on surfaces like cutting boards even after cleaning.
– Fruits, vegetables, and cooked foods can easily pick up dangerous pathogens when they come into contact with contaminated cutting boards.
– Different colored cutting boards serve as a visual cue to help keep foods separate and avoid cross-contamination.
– Designating specific boards only for raw animal proteins ensures those germs don’t spread to other foods.
– Washing cutting boards with hot, soapy water between uses is not enough to fully sanitize them. Traces of bacteria can remain in grooves and cuts of the board.
By using a distinct color coded board for meat and poultry, you minimize the opportunity for bacteria to jump from one food type to another. This prevents anyone eating those foods from potentially getting very sick from food poisoning.
Tips for implementing a color coded system
To start using color coded cutting boards safely and effectively in your kitchen, follow these tips:
– Get at least two boards – one for produce/breads/cooked food and one for raw meats/seafood. More boards in different colors can help keep additional categories separate.
– Always use the red board only for raw meat and poultry. Use green for produce, white for bread/pastries, etc.
– Wash boards thoroughly with hot, soapy water after each use. Consider sanitizing them occasionally with a disinfecting solution like vinegar or lemon juice.
– Replace worn boards that contain deep grooves where bacteria can lurk.
– Consider designating specific knives for different food categories to further prevent cross-contamination.
– Store boards flat, not upright, to allow them to dry fully after washing.
– Avoid placing cooked foods that will be eaten raw, like salad greens, on any board that previously held raw meat.
Additional benefits of color coded cutting boards
Beyond food safety, using color coded cutting boards offers these advantages:
– They help keep your prep area organized since specific boards are always used for certain ingredients.
– The color coding makes it easy for kids and guests to help in the kitchen safely.
– It allows you to prep meat and veggies simultaneously since they have their own boards.
– The colors make it easy to identify which board should be used or washed right away.
– They provide peace of mind that you are protecting your family from illness when cooking.
Choosing the right cutting boards
Look for color coded cutting boards made of either plastic, wood, or bamboo. Here are beneficial traits to look for when purchasing boards:
Plastic boards:
– Non-porous so they discourage bacterial growth
– Optional antimicrobial properties to inhibit 99% of bacteria
– Dishwasher safe for easy cleaning
– Durable and resistant to deep scratching
– BPA-free and food-grade materials are safest
Wood boards:
– Naturally antimicrobial properties
– Durable against knives
– Softer than bamboo so require gentle hand washing
– Avoid cracks or deep grooves
Bamboo boards:
– Made from highly renewable grass
– Naturally antimicrobial
– Extremely durable and stable
– Sturdy and resistant to knife marks
– Easy to clean in the dishwasher
No matter what material you choose, be sure each board is large enough for your typical ingredient prepping needs. At least 12 inches by 18 inches is a versatile size. Larger is fine for prolific cooks.
Cutting board safety reminders
To recap, here are key tips for safely utilizing color coded cutting boards:
– Reserve specific colored boards only for their designated food category
– Wash thoroughly after each use, sanitize regularly
– Avoid cutting cooked foods on boards used for raw meat/seafood/poultry
– Replace boards with deep grooves and scratches
– Use barriers like paper towels to create separation between boards if needed
– Allow boards to fully dry between uses to prevent bacteria growth
– Occasionally use glass or granite boards that can be fully sanitized
Following these best practices reduces the risk of foodborne illnesses. With a quality set of color coded cutting boards and sound food safety habits, you’ll have peace of mind that your food prep is safe.
Conclusion
Color coded cutting boards offer a simple yet effective way to avoid cross-contamination when prepping a variety of ingredients. The color system helps keep foods properly separated, preventing the transfer of dangerous bacteria that could lead to foodborne illness. Implementing color coded boards along with proper cleaning, storage, and replacement practices can dramatically improve food safety in the kitchen for you and your loved ones.