Frederic Melton
Colour-coded chopping boards are used in professional kitchens to prevent cross-contamination and maintain food safety. While there is no strict colour code system, white chopping boards are generally used for preparing dairy products and baked goods. This includes cutting different types of cheese. However, some experts recommend using separate boards for baked goods and dairy products to prevent cross-contamination.
| Characteristics | Values |
|---|---|
| Colour | White |
| Food type | Dairy products, baked goods, cheese |
| Other colours and their uses | Red (raw meat, high-risk products), Yellow (cooked meat, poultry), Green (fruits, vegetables), Blue (seafood), Brown (vegetables, bread), Purple (gluten-free products, nuts) |
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What You'll Learn
White boards are for dairy and baked goods
White cutting boards are generally used for preparing baked goods and dairy products. This includes bread, cakes, pastries, and dairy items such as cheese and butter. Using separate cutting boards for different types of food helps prevent cross-contamination and ensures food safety, especially in commercial kitchens where cross-contamination risks can be significant.
While white cutting boards are typically designated for dairy and baked goods, there is some variation in the colour-coding system depending on the food business and their specific needs. For example, some establishments may use white cutting boards for vegetables or other food items. However, it is important to maintain consistency and always use the same colour cutting board for the same food group to prevent contamination.
In addition to preventing cross-contamination, colour-coded cutting boards can also help to prevent cross-contact between allergens. For instance, using separate boards for dairy-free and dairy cheeses can keep individuals with dairy allergies safe. Similarly, using a purple cutting board for preparing gluten-free products can prevent allergic reactions and potentially fatal consequences for those with gluten intolerances.
Although the colour-coding system provides a general guideline for cutting board usage, it is not a strict rule. The US Department of Agriculture (USDA) and the US Food and Drug Administration (FDA) only recommend using separate cutting boards for raw and cooked foods to prevent contamination. Therefore, it is crucial to prioritize the correct cleaning and sanitization of cutting boards before each use, regardless of their colour.
In conclusion, white cutting boards are commonly used for dairy products and baked goods in commercial kitchens. This colour-coding system helps maintain food safety and prevents cross-contamination and cross-contact with allergens. However, it is important to remember that the specific usage of each cutting board colour may vary, and consistent cleaning and sanitization remain essential to ensuring food safety.
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Red boards are for raw meat
Colour-coded cutting boards are a necessary component of any catering kitchen. While there is no strict rule on which colour is used for a particular food, the food industry has developed a chopping board colour-coding HACCP system to avoid cross-contamination and cross-contact in a kitchen setup.
Red cutting boards are used for raw meat and poultry. This includes raw beef, pork, lamb, and other types of raw meats. You must use this board whenever you need to work with raw meat. This is essential for preventing cross-contamination between raw meat and ready-to-eat foods. For example, use a red board when you need to cut up meat prior to cooking it, to marinate meat, or to debone a piece of meat.
White cutting boards are generally used for preparing different types of cheese and other milk products, as well as baked goods. However, some experts recommend using separate boards for baked products and dairies, like cheeses and butter. It is important to remember to wash your chopping boards between uses, especially when you have had food on them that contains an allergen. It could be fatal to prepare bread on an unwashed white board that you previously used for cheese.
Other colour-coded cutting boards include green boards, which are used for washed fruits and salad vegetables, and brown boards, which are used for handling unwashed root vegetables and cooked meat. Purple boards are used for preparing free-from products, such as gluten-free bread.
The use of colour-coded cutting boards is a critical control step in any food business that handles both raw and cooked foods. It is a voluntary scheme that helps to prevent cross-contamination and promotes food hygiene, food safety compliance, and allergen management.
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Yellow boards are for cooked meat
Colour-coded cutting boards are used in commercial kitchens to prevent food safety issues, such as cross-contamination and cross-contact. While there is no strict colour code system, the most commonly used cutting board colours in the US are: white for dairy products, red for raw meat, yellow for raw poultry, green for fruits and vegetables, blue for fish, and brown for cooked meat.
However, some sources suggest that yellow cutting boards are used for cooked meat. This may be a matter of preference, as one source notes that yellow boards are used for cooked meat, poultry, and fish, while brown boards are used for root vegetables. Another source states that a yellow board is used for cooked meat, specifically cooked chicken and pork. This is supported by a downloadable poster from a food safety website, which also recommends using a yellow board for cooked meat.
Using a yellow board for cooked meat instead of the more commonly used brown board may be a way to differentiate between different types of cooked meat. For example, a brown board could be used for red meats like steak and lamb chops, while a yellow board could be used for cooked poultry and sliced meats, such as ham, salami, and turkey slices. This helps to prevent cross-contamination between different types of meat and ensures that food is always prepared safely.
It is important to note that, while colour-coded cutting boards are a helpful tool, they are not a rule. The US Department of Agriculture (USDA) and the US Food and Drug Administration (FDA) only recommend using separate cutting boards to prepare raw ingredients and cooked foods. This can be achieved by using different coloured boards or by using other methods to differentiate between boards for raw and cooked foods.
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Green boards are for fruit and vegetables
Colour-coded cutting boards are a necessary component of any catering kitchen. The system is a critical control step in any food business that handles both raw and cooked foods. It is a voluntary scheme, but it is universally used to ensure food safety and prevent contamination.
Green cutting boards are used for washed fruits and salad vegetables. This includes fruits like apples, bananas, and strawberries, and salad items like tomatoes, peppers, and cucumber. It is important to note that fruits and vegetables can carry germs and bacteria that can be transferred to your cutting board, so keeping them clean is essential.
Using a separate board for fruit and vegetables can also help prevent cross-contamination between allergens. For example, using a green board for fruit ensures that allergens such as dairy do not come into contact with fruit, keeping those with allergies safe.
It is also important to regularly replace cutting boards, especially when they are becoming old and worn. Deep knife scratches can harbour bacteria, so it is recommended to replace boards when they have a large number of knife scores or some that are particularly deep.
While green boards are typically used for fruit and vegetables, it is worth noting that colour-coding systems can be customised according to a kitchen team's choice. For example, some kitchens may use white boards for vegetables and brown for bread. Consistency is key, and it is vital that the same colour board is always used for the same food group.
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Purple boards are for allergy-free products
Commercial kitchens use cutting boards with colour codes to prevent cross-contamination and cross-contact. While there is no strict colour code system, white cutting boards are generally used for preparing cheese and other dairy products.
Purple cutting boards are designated for preparing allergy-free products. They are used to ensure food safety in restaurants, bakeries, and cafes. These boards are used to prepare dishes like gluten-free bread, peanut-free sandwiches, and soy-free pastries. Purple cutting boards have non-porous surfaces, which are resistant to staining, odours, and liquid absorption. Many of these boards also have embossed warnings to remind employees that they should only be used for allergen-free products.
Using purple boards for allergy-free products is a good precautionary measure to prevent cross-contact between allergens. For example, using separate boards for dairy-free and regular dairy cheeses can help keep dairy allergy sufferers safe. It is also important to regularly replace cutting boards, especially when they are old and worn. Deep knife scratches are an indication that a cutting board needs to be replaced.
Purpleheart, or Amaranth, is a type of wood that is commonly used for purple cutting boards. It is a heavy and hard wood that is initially brown but oxidises to a brighter shade of purple. Over time, exposure to UV turns it brown again. However, the purple colour can be restored by sanding. Purpleheart is a popular choice for cutting boards due to its beautiful colour and fine texture.
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Frequently asked questions
A white cutting board is used for dairy products, including cheese.
A red cutting board is used for raw meat, including beef, lamb, and chicken.
A blue cutting board is designated for seafood, like fish and shellfish.
A green cutting board is used for fruits and vegetables to avoid cross-contamination.
A purple cutting board is used for preparing free-from products, such as gluten-free bread, to prevent allergic reactions.
