Raw Meat Cross-Contamination Colour Coded Chopping Boards

In this video we address causes of cross contamination, and the impact of using wrong colour code equipment have on food safety. Cross-Contamination ocurs when wrong colour coded equipment is used during food preperation and food service.
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Which Colour Chopping Board To Use?
Red Chopping Board
A red chopping board is used for raw meat and poultry. Examples of when you would use this board include to cut up meat prior to cooking it, to marinate meat, or to debone a piece of meat.
You must use this board whenever you need to work with raw meat. This is essential for preventing cross contamination between raw meat and ready-to-eat foods.
Yellow Chopping Board
A yellow chopping board is used for cooked meat and poultry. For example, cooked meats like ham, salami, and turkey slices. Meat that you have cooked and that you’d like to slice or debone, such as a joint of beef or a whole chicken, are also included.
The yellow chopping board must only be used for cooked meat. Raw meat must be prepared separately, on the red chopping board, to avoid cross-contamination.
Blue Chopping Board
You should use a blue chopping board for raw fish, including shellfish. For example, you would use it for fish such as cod, haddock, and pollock, for oily fish such as tuna, salmon, and mackerel, and shellfish such as prawns, squid, and mussels.
White Chopping Board
A white chopping board is used for dairy and bakery items. This means you can use it for cutting bread, cakes, and pastries. You can also use it for dairy items such as grating or cutting cheese.
Green Chopping Board
A green chopping board is used for washed fruits and salad vegetables. You should use this board for cutting up fruit, such as apples, bananas, and strawberries, and when cutting up salad items, like tomatoes, peppers, and cucumber.
Brown Chopping Board
A brown chopping board should be used when you are handling unwashed root vegetables. For example, when you are cutting potatoes, grating carrots, or slicing beetroot. Root vegetables often still have soil on them, so using a brown chopping board helps to ensure that this dirt doesn’t come into contact with other food.
Purple Chopping Board
You should use a purple board for preparing free-from products, such as gluten-free bread. Not only is this good practice, but it could also prevent a fatal reaction for people who suffer with allergies. It’s essential that you take steps to prevent cross-contact and allergic reactions.
Contamination can come in four forms: chemical, microbiological, physical, and allergic. Each of these types of contamination poses a risk to all types of food.
The food handler has a legal responsibility to ensure that the food they prepare is safe for consumers and free from these contaminants.
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