Types of chopping board colour code

Various types of chopping board color codes are used for food safety, hygiene, and operational efficiency. Each color denotes a specific use, which helps prevent cross-contamination and maintains the hygiene of different food types. The following are some common types:

Food safety code:

One of the most common chopping board color codes is the food safety code, which is used in many commercial kitchens. This code suggests using different colored chopping boards for different types of food to avoid cross-contamination. For example, a red chopping board is used for raw meat, a green board is used for vegetables, a yellow board is used for poultry, a blue board is used for fish, and a white board is usually used for dairy products and bread.
Hospital code:

Hospitals and healthcare facilities often have their own color-coding systems for food preparation surfaces. The hospital code may differ from the food safety code in some colors and their applications. For example, a pink board may be used for fruit, and a brown board may be used for cooked meat.
Custom code:

Some kitchens or food processing industries may have their own custom color coding system for chopping boards. These custom codes can be designed according to the specific needs and requirements of the facility. For instance, a purple board may be used for nuts and a black board for special dietary foods.
General color code:

There are also some general color codes for chopping boards that are not specifically tied to any particular industry. For example, a brown chopping board may be used for fruits and vegetables, a gray board for non-food items, and a orange board for miscellaneous purposes.

Design of chopping board colour code

Many food safety organizations, including the FDA and NSF, suggest using a chopping board colour code to improve food safety. The design of these boards includes different colors and symbols to help users remember which board should be used for what purpose. The most common color coding system involves six colors: red, yellow, blue, green, white, and brown.

Red

Red boards are used for raw meat. This includes all kinds of meats such as beef, pork, lamb, and poultry. The reason why red is chosen here is because it resembles blood, which helps in easily identifying the board used for handling raw meat.
Yellow

Yellow cutting boards are generally used for cooked foods. They should be used when cutting or preparing any food that has already been cooked to avoid contamination from other surfaces.
Blue

Blue cutting boards are used for seafood. This includes fish, shellfish, and any other sea animals that people eat. The color blue represents water, which makes it suitable for seafood.
Green

Green chopping boards are meant for fruits and vegetables. This helps ensure that all plant-based foods are prepared on one surface, away from meat products, to reduce the risk of cross-contamination.
White

White is a neutral color, so it can be used for many purposes in the kitchen. White chopping boards may be used for dairy products like cheese and milk or even for fruits and vegetables where no color coding is required.
Brown

Brown cutting boards are typically used for nuts and bread. Since these two items do not fall under any other category, a separate board is needed to keep them away from others.

Some systems also include purple or orange boards for different purposes like salads and counter slices, respectively. The main aim of having this color coded system is to reduce the risk of cross contamination in kitchens. By using chopping boards with different colors for various foods, one can easily remember which board should be used where.

Scenarios of chopping board colour code

Color-coded cutting boards can be used in many industries. They help users identify the right board for each task. This prevents cross-contamination. It also extends the life of the boards. Here are some important applications:

Commercial Kitchens

Restaurants use color-coded cutting boards. They use them to separate the surfaces for different foods. Some surfaces are for fruits and vegetables. Others are for meats and poultry. This prevents cross-contamination between raw and cooked foods.
Food Processing Plants

The plants use color-coded chopping boards for different food types. Some boards are for raw meat, cooked meat, and vegetables. This reduces the health risks associated with cross-contamination.
Healthcare Facilities

Hospitals and nursing homes use these boards to prevent infections. They separate surfaces for tools and food. They may use special colors for boards that clean fruits and vegetables for patients.
Childcare Centers

These centers use color codes to promote food safety. They teach children about hygiene. They use different boards for different food types.
Catering Services

Caterers may use color codes while preparing food off-site. They use them to reduce the risk of cross-contamination. They also use them to ensure that food is safe for clients to consume.
Maritime Industry

In the maritime industry, color-coded boards help chefs on ships. The boards help them to maintain food safety while preparing meals for passengers and crew members.
Retail Food Establishments

Grocery stores and food markets may also use color codes. They use them in deli sections and salad bars. The codes help to keep surfaces clean and prevent cross-contamination.

How to choose a chopping board colour code

When opting for a chopping board with a colour coding system, there are several key factors to consider to ensure it meets the needs. These factors include:

Material and Durability

Chopping boards are made from various materials, such as plastic, wood, or bamboo. The plastic boards are more durable and easy to clean, while the wooden ones offer better knife care.
Board Size and Thickness

The size and thickness of the chopping board should be proportional to the kitchen counter space. The board should be big enough to accommodate all kinds of food without crowding.
Knife-Friendly Surface

Boards made from soft materials are gentle on the knives and don't dull the blade quickly.
Ease of Cleaning and Maintenance

Plastic boards can go into the dishwasher, while wooden ones need manual cleaning and oiling.
Food Safety

Plastic boards are suitable for large-scale production as they are seamless and can be sanitized easily. Wooden boards, however, have self-healing properties that make them less prone to bacteria settling in.
Sustainability

Opt for boards that use sustainable materials, especially when choosing wooden chopping boards. Bamboo is a highly sustainable material as it renews itself quickly.

Q&A

Q1: Why is the edge of the chopping board painted red?

A1: The red edges of the chopping boards signify that they should be used for meat.

Q2: What is the purpose of the hole in the chopping board?

A2: The hole in the chopping board is meant to hang the board for easy storage.

Q3: Why is the surface of the chopping boards glossy?

A3: The glossy finish on the surface of the chopping boards makes cleaning and sanitation easier.

Q4: What is the purpose of the colour coding on chopping boards?

A4: The deliberately chosen different colours of the chopping boards serve the purpose of using each board for a different function to minimize cross-contamination.

Q5: Which chopping board is the most expensive one?

A5: Bamboo chopping boards are the most expensive due to their hardiness and durability.