Food Chopping Board Safety Chart Consumers may choose either wood or a nonporous surface cutting board such as plastic marble glass or pyroceramic Nonporous surfaces are easier to clean than wood The Meat and Poultry Hotline says that consumers may use wood or a nonporous surface for cutting raw meat and poultry
Use our free Downloadable Chopping Board Colour Chart shown below to guide your team in using proper chopping boards during any type of food preparation Having trouble remembering all coloured chopping boards and their uses Displaying a food hygiene colour coding chart sign near the preparation area in your kitchen can help your busy team to remember what each colour should be used for when needed making a great visual aid
Food Chopping Board Safety Chart
Food Chopping Board Safety Chart
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One common way of reducing food safety hazards is by using colour coded chopping boards These are an essential component of food safety and the colours mean that they can be easily identified in a busy kitchen Download the cutting board color chart for food safety training and compliance
This document provides a color chart for cutting boards with different colors corresponding to different raw foods along with tips for using cutting boards safely and hygienically Red boards should be used for raw beef pork and lamb while yellow is for poultry and blue for seafood One way to keep it safe is to have a standard cutting board color code chart system for your cutting boards This sheet has recommended colors and also recommendations on cleaning and sanitation Food safety needs to be at the top of your list
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Colour Coded Chopping Board Notices
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Using a correct colour coded system for chopping boards is a practical yet very effective way to minimise food safety hazards in a professional kitchen The system is part of the critical preventive controls for the food safety of a food business 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
Without a combination of safe practices in your kitchen colour coding your boards won t eliminate all the risks of cross contamination Below we outline a few rules to follow to maintain a high standard of food hygiene with chopping boards in your kitchen Cleaning and maintaining your cutting board is essential for food safety For wooden boards use warm soapy water and a soft cloth or sponge to cleanse the surface after each use Avoid soaking the board as excessive moisture can lead to warping or cracking Be sure to also use food safe mineral oil periodically to condition the wood and
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https://www.fsis.usda.gov › ... › food-safety-basics › cutting-boards
Consumers may choose either wood or a nonporous surface cutting board such as plastic marble glass or pyroceramic Nonporous surfaces are easier to clean than wood The Meat and Poultry Hotline says that consumers may use wood or a nonporous surface for cutting raw meat and poultry
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Use our free Downloadable Chopping Board Colour Chart shown below to guide your team in using proper chopping boards during any type of food preparation
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Food Chopping Board Safety Chart - The course covers which colour coded chopping board to use personal hygiene cross contamination and other ways of minimising the risk of illness from prepared food So now lets take a look at some specific questions that get asked and using the diagram decide what colour chopping board should be used
