Tip of the Week
One of the biggest risks in a kitchen is cross contamination. The greatest area of risk is between raw and ready to eat foods. Colour coded chopping boards help to reduce this risk.
There is often some confusion as to which colour board to use, especially with the introduction of a purple board, so here are our guidelines –
Red Board is for raw meats and poultry only.
Blue Board is for raw fish only
Brown Board is for unwashed vegetables that you are preparing to cook.
White Board is for bread and dairy foods
Yellow Board is for ready to eat foods such as cooked meats
Green Board is for washed and ready to eat salads, vegetables and fruit
Purple Board is a new addition noted for Allergens but clearly this cannot be used universally for all allergens as this would pose a serious threat of cross contamination of both bacteria and allergens. We recommend that if you use a lot of a particular allergen in your kitchen you use a purple board for that one designated allergen for example, gluten free foods. Ensure you train all your staff as to the use of this board.
When using a chopping board for ready to eat foods, ensure you use a clean board for each task. For example, after preparing egg sandwiches, change the board and knife and wash your hands before preparing a different type of sandwich.
Store high risk use boards (red, blue, brown, purple) separate from boards for ready to eat foods (white, yellow and green).
If you use colour coded knives, they MUST be used in conjunction with the correct colour coded board.
Weekly Food Fact
Did you know if you boil beetroot in water, then massage the solution into your scalp each night, it works as an efficient cure for dandruff – you might get purple hair and fingers though!
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