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Chopping Board Colours: Your Complete Guide

Visit any commercial kitchen or catering equipment store and you’ll see a rainbow of chopping boards. But what do the different colours mean? In this article, our experts explain how the colours of chopping boards help reduce the risk of cross-contamination and what each colour is used for. 

What do the different chopping board colours mean? We’ve outlined the chopping board colour standard below: 

Food Item

Colour

Raw Meat & Poultry

Red

Raw Fish

Blue

Cooked Meat & Fish

Yellow

Washed Fruit & Vegetables

Green

Unwashed Vegetables

Brown

Dairy & Bakery Items

White

Anti-Allergen Foods

Purple

Commercial kitchens employ a system of colour-coded chopping boards to effectively prevent cross-contamination and uphold food safety standards. Each colour is specifically designated for particular food groups, allowing kitchen staff to quickly and easily identify the appropriate board for different types of food. For instance, a red board is typically reserved for raw meats, while a blue board might be used for fish, and a green board is generally designated for fruits and vegetables. This systematic approach not only streamlines food preparation but also significantly reduces the risk of transferring harmful bacteria and allergens between food items. By implementing this colour-coding system, kitchens can maintain a higher level of hygiene and safety, ultimately protecting the health of consumers and the integrity of the culinary environment.