– Plastic colour-coded chopping boards can help avoid cross-contamination of food in your kitchen.
– As an essential part of any food preparation area or professional kitchen, colour-coded chopping boards safeguard your kitchen hygiene and ensure raw and cooked foods do not transfer bacteria.
– Colour-coded chopping board sets are used by professional chefs and promote best practice food hygiene in the workplace. Although home kitchens may not necessarily need a full chopping board set, Cooksmill recommends that home cooks invest in two plastic boards (yellow & red) to help reduce the risk of cross-contamination from harmful bacteria to you and your family.
1.What are the different coloured chopping boards used for?
– What are the recommended chopping board colours for food safely? Different colour-coded chopping boards are used to separate different types of food groups, for example, raw and cooked meat. The use of bold and easily identifiable colours provides chefs and kitchen staff the ability to quickly identify the correct chopping board for the job. From vegetable preparations to carving cooked meat, colour-coded boards promote strong kitchen hygiene practices.
- Red = Raw Meat: is used for raw meats only. This may include preparing pork crackling or deboning a chicken.
- Blue – Raw Fish: is used for raw fish only. Sometimes called a ‘fish chopping board’, blue boards can be used for descaling a salmon or removing small bones in a fish fillet.
- Yellow = Cooked Meats: is used for cooked meats. This may include carving a Sunday roast joint or freshly cooked chicken.
- Green = Fruits & Salad: is used for salad, fruit and fresh vegetables. This may include preparing salad, slicing tomatoes or dicing fruit.
- Brown = Vegetables: is used for root vegetables such as potatoes, parsnips or turnips. Remember: brown = any earthy foods.
- White = Dairy & Bakery: is used for bakery and dairy products. This may include, slicing freshly cooked bread or grating cheese.
2.Taking care of your plastic chopping boards
So now you’ve figured out which density of chopping board suits your needs the best, how can you best take care of them so you can get more cut for your cash?
You can put your colour coded chopping boards in the dishwasher, but especially with low-density plastic, you need to watch out for potential warping. Boards will warp over time, but to avoid unnecessary warping, take your boards (especially low-density ones) out of your dishwasher after the wash has finished (before it switches to the dry cycle).
If you don’t want to use a dishwasher (or don’t have one), wash your boards thoroughly with warm, soapy water (making sure you wash both sides).
Once they’ve been washed, never use a tea towel to dry your chopping boards. Why? Because tea towels are a breeding ground for bacteria. Bacteria that you’re now spreading all over your lovely, clean boards. We recommend using a paper towel to dry your boards, or simply leaving them to air dry on a clean rack. chopping board colo
When storing your chopping boards, use a rack that keeps the boards from touching. Having the boards touching undermines the entire process of using separate boards in the first place! Plus, allowing air to flow around the boards helps keep them dry and clean so you don’t need to wash them before using them again.
Where you can buy citing board: