Cutting board color code

Types of cutting board color code

The color coding system for cutting boards is a method used to increase food safety in the kitchen. Different colors represent different types of food or uses to reduce the risk of cross-contamination. The exact colors and their meanings can vary. Here are some common ones:

• Green

  Green is for fruits and vegetables. This cutting board is used for cutting salad items, fresh produce, and anything that does not involve meat or animal products.

• Red

  The red cutting board is for raw meat. This board is for cutting all kinds of raw meat products, including beef, pork, chicken, turkey, and any other meat.

• White

  The white color is for dairy and baked goods. This board is for cutting items like cheese, butter, milk, pastries, and other baked goods.

• Blue

  The blue color is for cooked foods. This board can be used for any food already cooked, like leftovers or food that has been fully prepared.

• Yellow

  In some cases, yellow is used for poultry and chicken. This is specific to chicken, turkey, and any other types of poultry.

• Brown

  In some cases, the brown color is for nuts and bread. This board is used to cut items like nut-based foods and different types of bread.

Designs of cutting board color code

• List design

  This design incorporates a vertical board or an array of boards attached to the wall or a cabinet. The boards are arranged in a vertical fashion with their cutting surfaces facing outward so that they can be seen and accessed easily. This makes it easy to see all the boards and select the one needed without cluttering space. In addition, a pegboard or hook system may be used to hang the boards, allowing for customization of their height and spacing to fit specific needs. A list design keeps the cutting boards organized, makes them look good, and saves space by keeping them in an upright position.

• Stack design

  This design suggests stacking cutting board color codes in a cabinet or drawer. The boards are placed on top of each other inside the storage space, and their sizes are arranged so that the smallest fits at the bottom and the largest at the top. To make them easy to remove and use, they can be slightly fanned out or placed diagonally within the cabinet or drawer. A stack design saves space by keeping cutting boards together horizontally or vertically while ensuring they are readily accessible when needed.

• Rack design

  This cutting board design incorporates a horizontal or vertical rack holding the boards. The rack can be made of wood, metal, or plastic and come in different sizes to suit specific needs. A vertical rack design holds the boards upright like a bookshelf, while a horizontal rack design keeps them flat. In addition, the spaces between the rack slats are adjusted to fit the thickness of the cutting boards so that they do not wobble or slide around when stored. A rack design keeps cutting boards organized and prevents them from getting scratches or damages.

Scenarios of cutting board color coding

Cutting board color coding is a practice that applies to multiple industries, each with its own requirements. The necessity of color coding arises from the need to avoid cross-contamination between different food types that can cause allergic reactions. For example, in a restaurant, a red cutting board is used to chop raw meat, a green one for fruits and vegetables, and a yellow board for poultry. This system ensures that bacteria from raw meat do not contaminate ready-to-eat food, which can lead to foodborne illnesses. The colored codes are either painted or etched directly onto the boards.

In hospitals and laboratories where specimen collection occurs, color-coded cutting boards help personnel quickly identify what should be used when handling different samples to avoid contamination between specimens. Similarly, in woodworking shops where both wood pieces and tools are cut using different blades, a colored-coded board indicates which blade should be used on which material to prevent damage or reduce wear on tools.

Additionally, schools with culinary programs use color-coded cutting boards so students learn about safety practices while preparing meals for their classmates. Also, some home kitchens adopt this system as they want to keep things organized and maintain hygiene standards within their premises. The color coding helps them easily identify which board is meant for use when dealing with raw vegetables versus one that handles raw meat only.

How to choose a cutting board color code

There are a few things to consider when choosing color-coded cutting boards.

• Size and thickness

  When choosing a cutting board, the user should consider how big or small their kitchen space is. If the kitchen space is small, the user should opt for thinner cutting boards that can be stored away easily. However, if cutting boards are to be used as serving platters, a larger size would be ideal. The thickness of the cutting board is also important, as thicker boards tend to last longer than their thin counterparts.

• Material

  Like many other kitchen tools, color-coded cutting boards are made from a variety of materials. The choice of material should be based on what food one usually prepares. For instance, those who work with raw meat often will benefit more from plastic-made cutting boards since they can be sanitized in a dishwasher. However, if one cooks with a wide range of food and doesn't want to leave knife marks on the board, wooden-made cutting boards are a great choice as they are self-healing and leave fewer visible marks.

• Maintenance

  The user should choose a cutting board that is easy to maintain. For wooden boards, regular oiling is required, while plastic boards need to be washed and sanitized after use.

• Durability

  Generally, wooden boards are more durable and gentle on knives, whereas plastic boards can be easily cleaned and are more hygienic.

• Aesthetics

  The user should opt for a visually appealing cutting board that will complement the kitchen space.

Q&A

Q1: Why is the color coding on cutting boards done only in plastic boards?

A1: Plastic cutting boards can be easily sanitized, and color coding helps to minimize the risk of cross-contamination between different food types.

Q2: Does the board's durability lessen with the color codes?

A2: No, the durability is not affected in any way. The color-coded boards are as durable as the non-color-coded boards.

Q3: How can one sanitize color-coded cutting boards?

A3: One can sanitize color-coded cutting boards by washing them with hot, soapy water and then rinsing them under clean water. Additionally, they can be further sanitized using a solution of chlorine bleach and water or commercial food-safe sanitizers.

Q4: Does the color of the cutting board paint come off on food?

A4: High-quality, food-safe paints and finishes used on color-coded cutting boards should not transfer onto food. However, if the paint is damaged or the board is of poor quality, there may be a risk of color transfer.

Q5: Are wooden cutting boards included in the color coding?

A5: Yes, the color coding can be done on wooden cutting boards as well. The only difference is that the wooden boards are usually painted on the sides.