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Colour Coded Knives - Use the correct knife every time and avoid food poisoning in your establishment! Colour Coded Chopping Boards - Colour coded chopping board sets helps employees to identify quickly which chopping boards should be used for a specified food. See the full range here. Colour Coded Brushes - it is imperative that your.
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The red chopping board is used for raw meats, including chicken, beef, pork, turkey, pheasant, and anything in the same family. By keeping raw meat separate, you'll reduce the risk of spreading Salmonella or E-Coli to ready-to-eat foods.. The brown board is generally used to prepare unwashed vegetables, typically those of the root variety.
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Yellow chopping boards - cooked meat. Brown chopping boards - root vegetables. Red chopping boards - raw meat. Blue chopping boards - raw fish. Green chopping boards - salad, fruit and fresh vegetables. The use of colour coded equipment is widely adopted in professional kitchens, extending to other kitchen items such as knife sets and cleaning.
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Brown. Use brown colored chopping boards to handle all kinds of root vegetables. These include yams, potatoes, parsnips, turnips, etc. Brown color represents earth or mud. Since root vegetables are often covered with mud, this chopping board is ideal for root vegetables. Like meat chopping boards, wash your brown chopping board with hot water.
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The HACCP (Hazard Analysis and Critical Control Points) principles recommend the following colours for individual chopping boards concerning to specific food groups, however this isn't mandatory. Certain colours are generally associated with specific food groups: Yellow - cooked meat. Red - raw meat. Blue - fish. Brown - vegetables.
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A Red colour chopping board is used for cutting raw meat and all kinds of poultry food (chicken, duck, turkey etc.). As these foods contain harmful bacteria, After cutting, they must be cleaned in the dishwasher or under hot water with plenty of soap. This is essential for preventing cross-contamination between raw meat and ready-to-eat foods.
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Plastic chopping boards are the most usual to have colour coded but wooden chopping boards and glass or ceramic may also be colour coded. A type of food such as raw meat will have a different colour board to raw fish, cooked meats or cooked food. The colours help you keep track of which cutting boards are reserved for which types of foods.
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By using a brown chopping board for unwashed vegetables, kitchen staff can maintain food safety by preventing cross contamination caused by soil into other ready-to-eat fruit of veg, like salads. #6: White. A white chopping board is commonly used for bakery and dairy items, including bread and cheese. You would use this when preparing.
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With two flat surfaces use it as a cutting board or serve appetizers, cheese, fruit, or vegetables; Specifications: Dimensions: 27" L x 9" W x 1.1" H Material: Acacia hardwood Color: Brown Type: Wood Cutting Board. Care Instructions: Not dish-washer friendly; Wipe clean with mild soap and water and dry thoroughly
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Brown Chopping Board. A brown chopping board should be used when you are handling unwashed root vegetables. For example, when you are cutting potatoes, grating carrots, or slicing beetroot. Root vegetables often still have soil on them, so using a brown chopping board helps to ensure that this dirt doesn't come into contact with other food.
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Using color-coded chopping boards is an easy yet effective system for safer food preparation. The standard 6 colors separate raw proteins, produce, seafood, cooked foods and ready-to-eat ingredients. Distinct boards for each type prevent dangerous cross-contamination in the kitchen. Both home cooks and professional chefs should adopt color.
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SIMPLE CARE: To remove any bumps that may form on the board, simply buff the area with a fine grain sand paper. Coat your board with butcher's block oil and allow to sit at least one hour prior to use. MEASUREMENTS: This gourmet chopping board weighs 12.8 pounds and has dimensions 18 x 18 x 3 inches.
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Plastic brown chopping boards are used for the preparation of root vegetables. This may include cutting carrots, slicing sweet potatoes or dicing butternut squash. Brown chopping boards should be washed with warm soapy water and replaced when the board becomes deeply scored.
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Color-Coded Cutting Boards. One of the most common causes of food-related illness (a.k.a food poisoning) is something called cross-contamination, or the transfer of harmful bacteria from one food product to another by way of contaminated tools, equipment, or hands. In many cases of cross-contamination, cutting boards are a prime culprit.
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Conclusion. Using color-coded cutting boards for different food types helps prevent cross-contamination in the kitchen. The 6 most common colors are white, red, yellow, green, blue, and brown. Each denotes a different food category like produce, raw meats, or baked goods. Combining this coding system with proper sanitization and separate boards.
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Kitchen Chopping Boards: Different Colours for Food Groups & What They Mean. Certain colours are generally associated with specific food groups: Yellow: cooked meat. Red: raw meat. Blue: fish. Brown: vegetables. Green: fruit, herbs and salads. White: bread and dairy products. Widely known and accepted, this universal colour-coding system helps.