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Cutting Board Colour Chart

Kitchen Readiness Protocol

Cutting Board Colour Chart

A Cutting Board Colour Chart is a foundational forensic tool for preventing cross-contamination. By strictly segregating preparation surfaces, the kitchen team eliminates the risk of transferring pathogens like Campylobacter and Salmonella from raw poultry to ready-to-eat (RTE) produce. For the food handler, this system is a mandatory component of global HACCP standards and EHO due diligence.

HFS TECHNICAL TIP: Managing “Scored” Boards

Over time, plastic boards develop deep grooves or “scoring.” These areas are high-risk breeding grounds for Listeria monocytogenes biofilms. The kitchen team must paired the colour chart with a weekly audit; if a board is heavily scored, it must be planed or replaced immediately to maintain a non-porous, forensic surface.

Surface Porosity &
Microbial Sequestration

In a commercial environment, food handlers must understand the physics of the prep surface. Most professional boards are constructed from High-Density Polyethylene (HDPE). While durable, HDPE is not invincible. Micro-fissures created by sharp knives allow moisture and organic “soil” to penetrate below the reach of chemical sanitisers. This is where pathogen sequestration occurs.

The kitchen team uses colour coding to ensure that a board used for raw chicken (Yellow) is never used for raw beef (Red), and critically, neither is ever used for a ready-to-eat salad (Green). This forensic separation is the only way to arrest the **Indirect Cross-Contamination** cycle. Without a high-visibility chart, the risk of human error during high-velocity service increases exponentially.

The Industry Standard Colour Guide

Raw & High-Risk Areas

  • RED: Raw Red Meat (Beef, Lamb, Pork).
  • YELLOW: Raw Poultry (Chicken, Turkey, Duck).
  • BLUE: Raw Fish and Shellfish.

Ready-to-Eat (RTE) Areas

  • GREEN: Salad, Fruit, and Vegetables.
  • BROWN: Cooked Meats (Ham, Roast Meat).
  • WHITE: Bakery, Dairy, and Bread.
  • PURPLE: Dedicated “Allergen-Free” Preparation.

AUDIT INSIGHT: An EHO will verify that the food handler can identify which board to use for specific ingredients on demand. If a kitchen team member is found using a Red board for onions, it is an automatic hygiene fail, as it suggests a fundamental breakdown in HACCP training and cross-contamination control.

Secure Your 5-Star Shield

Download Technical PDF

High-visibility forensic guide for food handlers and the kitchen team.

Download Colour Chart

HFS Verified: HACCP Principles & Cross-Contamination Control