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Guide: Color-Coded Cutting Boards

Guide: Color-Coded Cutting Boards for Safer Food Handling.

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Färgkodade skärbrädor i ett restaurangkök — **Why Color-Code?**

Separating ingredients is about preventing bacteria from, for example, raw chicken ending up in a finished salad, or allergens spreading unintentionally.

By consistently using specific colors for specific foods, you create visual safety and a clear system for all kitchen staff.

The Color Code – Which Color for What?

Although there is no law requiring you to use these exact colors, this is the industry standard most professional kitchens follow.

Sticking to this standard makes it easy for new and temporary staff to get it right immediately.

Red Board: Raw Meat

Used exclusively for raw red meat (beef, pork, game). Raw meat carries a high bacterial risk and should never contact ready-to-eat food.

Yellow Board: Poultry

Used for chicken, turkey, and other poultry. Poultry often carries bacteria like salmonella, requiring strict separation.

Blue Board: Fish and Seafood

Used for fish, shellfish, and mollusks. Protects against allergens (fish allergy) and bacteria linked to seafood.

Green Board: Vegetables and Fruit

Used for salad, fruit, vegetables, and herbs. These are often served raw, making it critical the board is free from meat juices.

White Board: Dairy and Bread

Used mainly for cheese, pastries, and bread. The white color makes dirt easy to spot, and separation prevents strong flavors (like onion) from transferring to fatty dairy products.

Brown Board: Cooked Meat

Used for roasts, sausages, and other cooked meats. Separates cooked (bacteria-free) from raw meat.

Purple Board: Allergens

Increasingly common for “free-from” cooking, e.g., gluten-free or strict vegan, to protect guests with severe allergies.

Skötselråd: Så håller ni brädorna fräscha

Care Tips: How to Keep Boards Fresh

Even with the right colors, boards must be properly maintained to stay safe.

Dishwasher: Plastic boards (PE plastic) withstand high temperatures and should be machine-washed to kill bacteria.
Store Airily: Never stack wet boards. Use a drying rack so air can circulate.
Replace in Time: Deep grooves and scratches are perfect hiding spots for bacteria that the dishwasher can’t reach.

Remember: When a board looks “fuzzy” or is hard to clean, it’s time to replace or resurface it.

Author: Tingstad
Last updated: 2025-12-04