Why Cutting Board Colour Coding Matters

In a busy commercial kitchen, cutting boards do more than just protect countertops — they’re a key part of maintaining food safety. Have you ever noticed how professional kitchens use different coloured boards for different ingredients? That’s no accident. Colour coding helps prevent cross-contamination and keeps prep areas running smoothly during the rush.

We're breaking down how the colour coding system works, why it matters, and how to choose the right cutting boards for your kitchen.

Why Colour Coding Matters

Colour coding isn’t just about keeping things organized — it’s about preventing harmful bacteria from transferring between ingredients. For example, if you use the same board for raw chicken and then for chopping herbs, you risk contaminating ready-to-eat foods.

Using a colour-coded system ensures that every food group has its own designated prep surface. It’s one of the simplest yet most effective ways to meet HACCP (Hazard Analysis and Critical Control Points) standards and maintain a safe workflow in commercial kitchens.

Beyond safety, colour coding also helps with efficiency. In a fast-paced kitchen, your team doesn’t have time to second-guess which board to grab. A quick glance at the colour instantly tells them what it’s for — saving time and avoiding costly mistakes.

The Standard Colour Code System

While kitchens can technically choose any colour system, most follow the same industry-standard chart. This universal setup helps maintain consistency across teams, kitchens, and even training programs:

• Red – Raw Meat
  Used for raw beef, pork, and lamb. These foods are more likely to contain bacteria such as salmonella or E. coli, so they need to stay completely separate from cooked or ready-to-eat items.

• Yellow – Raw Poultry
  Designated for raw chicken, turkey, and other poultry. Keeping these separate from all other proteins helps reduce the risk of spreading harmful bacteria.

• Blue – Raw Fish and Seafood
  Reserved for seafood like salmon, tuna, and shrimp. Using a dedicated board for fish helps prevent cross-contamination, especially important for anyone with seafood allergies.

• White – Dairy and Bakery Items
  Ideal for bread, cheese, and other ready-to-eat foods. This board is often used in bakeries, sandwich shops, and cafés where dairy and baked goods are handled frequently.

• Green – Fruits, Vegetables, and Herbs
  Used for fresh produce, salads, and herbs. Keeping plant-based items on a separate board prevents contamination from raw proteins and maintains the freshness and safety of your ingredients.

• Brown – Cooked Meats
  Once meat has been cooked, it should never come into contact with raw ingredients again. The brown board ensures a clear separation, keeping cooked foods safe and ready to serve.

• Purple – Allergen-Safe Foods
  Becoming more common in commercial kitchens, purple boards are used for allergen-free prep — such as gluten-free or nut-free dishes. They provide a safe, designated surface for guests with allergies or dietary restrictions.

Keeping Your Colour System Consistent

Once a colour system is chosen, consistency is everything. It’s not enough to just buy a set of boards — every staff member needs to know what each colour represents. Here are a few tips to keep your system clear and effective:

• Post a colour chart in visible prep areas as a quick reminder.

• Label your boards or use racks with clear signage to keep them organized.

• Replace worn boards regularly, especially when grooves or cuts make cleaning difficult.

• Clean and sanitize after each use — even when using separate boards, proper hygiene remains essential.

• Train all staff, new and experienced, to follow the same system.

Keeping the system simple and consistent helps everyone stay on the same page — especially in larger kitchens with multiple prep stations.

Choosing the Right Cutting Board Material

Beyond colour, the material of your cutting boards matters too.

Plastic

Plastic boards are durable, affordable, and available in all standard colours, making them perfect for implementing a full colour-coded system. They’re also dishwasher-safe and easy to sanitize. Just keep an eye on deep grooves that can trap bacteria — when those appear, it’s time for a replacement.

Wood

Wooden boards are ideal for heavy-duty prep and are gentler on knives. End-grain wood boards, in particular, can withstand years of use when properly maintained. They require handwashing and occasional oiling, but many chefs prefer them for their durability and natural look.

Caring for Your Boards

Regardless of material, proper care extends the life of your boards and keeps them sanitary. Wash with hot, soapy water after every use, sanitize regularly, and ensure they’re completely dry before storing. Wooden boards should be air-dried upright, while plastic ones can go through the dishwasher.

If a board becomes deeply scratched or stained, replace it — no matter how well it’s cleaned, bacteria can hide in the crevices.

A Small Change That Makes a Big Difference

Colour-coded cutting boards are one of those small kitchen details that make a huge impact — on food safety, workflow, and peace of mind. By setting up a clear, consistent system and training your team to follow it, you’re creating a safer, more efficient kitchen environment.