Food Focus November 2008
Colour-coded chopping boards
A common way for bacteria to spread is through cross-contamination. This happens when a food containing pathogens (such as raw chicken which requires cooking) is prepared on the same surface as other ready-to-eat foods. Using different chopping boards helps keep these foods separate
Preventing bacteria from being transferred to different foods is an important food safety practice. If bacteria can’t spread, it lessens the risk of diners becoming sick. One way to reduce cross-contamination is to use different chopping boards for different foods.
Wood was traditionally used for chopping boards until around the 1990s when it was thought to be unhygienic. Plastic chopping boards were then recommended, but now wood is believed to be fine if properly washed and sanitised. However, plastic chopping boards are still recommended because they are easier to clean and can be put in a dishwasher. Always discard excessively worn boards.
Use separate chopping boards for raw and cooked meat, fish, vegetables and bread. Colour-coded boards make it easier to remember which ones to use for each type of food. White is still the best colour for visually spotting food debris and it is possible to get white plastic chopping boards that are colour-coded on the edge.
All chopping boards should be cleaned after use with a brush in hot soapy water, then rinsed and dried |
Use yellow boards for raw chicken (to keep it separate from other meat) |
Use red boards for raw meat |
Use white boards for bread and dairy products |
Use blue boards for fish |
Use green boards for fruit and vegetables |
