The use of colour-coded cutting boards is an important tool in commercial kitchens to help prevent cross-contamination of food and comply with HCCP requirements. They are typically made of high-density polyethylene and come in a range of colours, each corresponding to a particular food group.

The most commonly used colours for cutting boards are:

• Blue: seafood
• Green: fruit and vegetables
• Red: raw meat
• Yellow: poultry
• Brown: cooked meat
• White: general use

The benefits of using colour-coded cutting boards in a commercial kitchen include:

1. Preventing cross-contamination: By using different coloured cutting boards for different food groups, the risk of cross-contamination between different foods is greatly reduced. This helps to prevent the spread of harmful bacteria and other contaminants that can cause foodborne illness.
2. Improved food safety: Colour-coded cutting boards are an important part of a food safety management system, helping to ensure that food is prepared and handled in a way that minimizes the risk of contamination.
3. Compliance with regulations: Many health and safety regulations require the use of colour-coded cutting boards in commercial kitchens, so using them can help ensure compliance and avoid penalties or fines.
4. Ease of use: Colour-coded cutting boards are easy to identify and use, making it simple for staff to know which board to use for each food group. This can help to reduce confusion and mistakes in the kitchen.
5. Improved hygiene: Because different food groups are separated, it is easier to keep the cutting boards clean and hygienic, reducing the risk of bacteria and other contaminants from accumulating.

Using these colour-coded cutting boards in your commercial kitchen can help to improve food safety, reduce the risk of cross-contamination, and comply with HACCP regulations. They are an important tool for all chefs and kitchen staff that takes food safety and hygiene seriously.