News — chopping board colour

If you follow UK food hygiene guidance, the chopping board colour for vegetables should be green and kept separate from raw meat, fish and poultry boards. In many home kitchens that prefer natural wood, this is achieved with a dedicated board used only for vegetables and clearly identified as your “green code” board. Why green is the standard chopping board colour for vegetables Professional kitchens in the UK use a simple colour code to cut the risk of food poisoning: Red board for raw meat Blue board for raw fish Yellow board for cooked meats Brown board for root vegetables...

If you follow the standard UK colour coded kitchen system, the correct chopping board colour for cooked meat is yellow. In many home kitchens though, the safest approach is to keep one clearly dedicated board for cooked meat, ideally a darker shade that hides knife marks, and never use it for raw meat or raw vegetables. Why board colour matters for cooked meat Colour coding is about food safety, not fashion. Once meat is cooked, it should never touch the same surface you use for raw meat or unwashed produce. Any bacteria that move from raw food to cooked food...

If you want to handle raw chicken safely, the recommended chopping board colour is red, used only for raw meat and poultry. In a colour coded kitchen system, raw chicken should always go on a red board to cut the risk of cross contamination and food poisoning. Why colour matters for raw chicken Raw chicken can carry bacteria such as Campylobacter and Salmonella, so it needs strict separation from ready to eat food. A colour coded system makes this simple, even when you are tired or in a rush. Red board for raw meat and poultry such as chicken, turkey,...

If you want to handle raw chicken safely, use a red chopping board every time. In professional kitchens across the UK, red boards are reserved for raw meat, including chicken, so you keep it completely separate from ready to eat foods and cut your cross contamination risk dramatically. Why colour matters for raw chicken safety Raw chicken can carry bacteria like campylobacter and salmonella. The simplest way to keep your kitchen safer is to give chicken its own dedicated board and never mix it with fruit, salad or cooked food. Colour coding makes this effortless because you can see at...