Always wash and sanitize cutting boards immediately after use, and never stack different colored boards together while they are wet, as this can lead to bacteria multiplying in the trapped moisture.
Step 1: Purpose of Color-Coding in Food Safety (HACCP):
Color-coding kitchen equipment (specifically chopping boards and knives) is a critical food safety standard designed to prevent cross-contamination. Cross-contamination occurs when pathogens (such as Salmonella or E. coli) are transferred from raw foods to cooked, ready-to-eat foods.
Step 2: Universal Chopping Board and Knife Color Codes:
The standard international color-coding system is outlined below: Step 3: Cleaning Equipment Color-Coding (Mops, Cloths, Buckets):
In professional catering, cleaning equipment is also color-coded to maintain hygiene standards:
• Red: Washrooms, sanitary fixtures, and toilets (highest biological hazard).
• Yellow: Hand-wash basins and washroom sinks.
• Blue: General public low-risk areas (dining room tables, bar areas, reception).
• Green: Food preparation areas, kitchen counters, and the main galley floor.
