If used correctly, colour-coded chopping board will help prevent cross-contamination between food groups which could potentially cause food poisoning in your dining establishment or takeaway.

These are the recommended guidelines from the Food Standards Agency suggest that you should use each colour of chopping board with the following food groups:

• Red – Raw Meat
• Blue – Raw Fish
• Yellow – Cooked Meats
• Brown – Vegetable Products
• Green – Salads & Fruit Products
• White – Bakery & Dairy Products

Using a universal colour code for the different foods makes it easy to distinguish the intended use for the board at a glance and for professional chefs or food handlers to walk into the kitchen and immediately know what’s what.

Food hygiene plays an important part in consideration for any catering or food-handling establishment. Fundamentally you need to consider the health and safety of your customers, while also ensuring that your reputation is not tarnished by an outbreak of food poisoning or food allergy.

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