Cutting Board Cleaning and Color Coding Guide

What Cutting Board Do You Use In A Commercial Kitchen. To keep all cutting boards clean, the Hotline recommends washing them with hot, soapy water after each use, rinsing them with clean water, and letting them air dry or patting them dry with clean paper towels.

What Cutting Board Do You Use In A Commercial Kitchen. Non-porous acrylic, plastic, or glass cutting boards, as well as solid wood cutting boards, can be washed in the dishwasher (laminated cutting boards may crack and chip).

What Cutting Board Do You Use In A Commercial Kitchen. Both wood and plastic cutting boards can be disinfected with a solution of one tablespoon of odorless liquid.

Dampen the surface with the bleach solution and let it sit for a few minutes. Rinse with clean water and let it air dry or pat dry with a clean paper towel.

Bamboo Cutting Boards

What Cutting Board Do You Use In A Commercial Kitchen. Bamboo cutting boards are harder and less porous than hardwood. Bamboo absorbs little moisture and is less susceptible to knife scratches.

This makes them more resistant to bacteria than other types of wood. Clean bamboo cutting boards with warm, soapy water and disinfect them as needed. Rub them with mineral oil to retain moisture.

Replacing Worn Cutting Boards

What Cutting Board Do You Use In A Commercial Kitchen. When cutting boards become excessively worn or develop grooves that are difficult to clean, they should be discarded.

Why Use Color-Coded Cutting Boards?

Have you often wondered why color-coded cutting boards are used in kitchens? And which color should you choose for which food groups?

What Cutting Board Do You Use In A Commercial Kitchen. In this article, we have put together a guide to color-coding cutting boards to answer all your questions.

Use Different Colored Cutting Boards for Different Food Groups : What Cutting Board Do You Use In A Commercial Kitchen

What Cutting Board Do You Use In A Commercial Kitchen. The main reason to color-code cutting boards is to minimize the risk of cross-contamination during cooking.

Using a universal color code makes it easy to identify the intended use of each board at a glance. This saves time in commercial kitchens and reduces the risk of cross-contamination.

Color-coded cutting boards are an excellent example of a preventive measure. Together with response measures, planned actions and documentation measures, this can be used to establish a Food Safety

Management System (FSMS) for your kitchen and should be based on the principles of hazard analysis and critical control points (HACCP).

What Are the Options for Color Coding Cutting Boards?

There are many different ways to color code cutting boards. All are acceptable as long as they are cleaned properly and only used for their intended purpose.

Hazard Analysis and Critical Control Points (HACCP) principles recommend the following colors for individual cutting boards, which relate to specific food groups, but this is not mandatory.

Specific colors are usually assigned to specific food groups:

• Yellow – Cooked meat
• Red – Raw meat
• Blue – Fish
• Brown – Vegetables
• Green – Fruit, herbs and salads
• White – Bread and dairy products

Color Codes and Their Uses : What Cutting Board Do You Use In A Commercial Kitchen

Yellow – Cooked Meat

Yellow cutting boards are usually used for cooked meat. We recommend not using the same cutting board for cooked and raw meat, as this can lead to cross-contamination.

Although cooked meat contains fewer bacteria than raw meat, cutting boards used to prepare cooked meat should still be cleaned thoroughly.

Red – Raw Meat

Red cutting boards are often used for raw meat and poultry.
A red cutting board is recommended for preparing raw meat and poultry.

Raw meat is a high-risk food because it contains bacteria. Therefore, it is important to use a separate cutting board for preparing raw meat to avoid cross-contamination (and foodborne illness).

Cutting boards used for raw meat must be cleaned especially after use.

Blue – Fish

Blue cutting boards are suitable for raw fish and shellfish. These include salmon, tuna and mussels. Many people are allergic to these foods, so it is important to keep the cooking areas separate to avoid cross-contamination.

Brown – Vegetables

A brown cutting board is recommended for preparing vegetables (especially unwashed root vegetables, as these may still contain dirt). This applies to potatoes, carrots, parsnips, etc.

Green – Fruits, Herbs and Salads

Choose a green cutting board to prepare washed salad greens, herbs or fruit. Examples include tomatoes, peppers, cilantro, melons, apples, etc.

White – Bread and Dairy

White cutting boards are typically used for baked goods and dairy products such as pastries, bread or cheese. Many people are allergic to dairy products, so it is important to clean these boards with warm soapy water.