Colour Coding
The previous article looked at equipment to food contamination and suggested using separate equipment and utensils for raw and cooked foods. Colour coding is one way to achieve this.
Most commercial kitchens use colour coded chopping boards, and even colour coded knives, cloths, etc. Here’s a table of the most usual colour coding system.
| Colour | Purpose |
|---|---|
| Red | Raw meat and poultry |
| Blue | Fish |
| Yellow | Cooked meats |
| Green | Salads and fruit |
| Brown/orange | Vegetables |
| White | General purpose/bakery |
This is Chapter Three, Part Nine in a series of articles broadly similar to the course offered by the Royal Society for the Promotion of Health for its Food Hygiene Certificate.
Part Ten: Kitchen cloths
Return to the start of Chapter Three
