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 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 about 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) separate from boards for ready to eat foods (white, yellow and green).

 

Alert

If you use colour coded knives, they MUST be used in conjunction with the correct colour coded board.

Weekly Food Fact

Talking of colour, did you know if you wash your hair in beetroot juice your hair will turn purple. Beetroot is also very good for your hair as it is rich in nutrients.

Do you run your school catering in-house? Download the brochure below for information on keeping your catering team compliant and up to date with the latest legislation

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