If you want to know what the best way is to reduce cross contamination in a busy kitchen, the answer is simple: use separate, colour coded chopping boards and keep raw meat, cooked food and vegetables on different boards every single time. Studies from UK food safety bodies show that using dedicated boards for raw meat can cut cross contamination risk by more than 50%, which is a huge gain for a very small change in habit.
Why use colour coded chopping boards in a home or professional kitchen?
Colour coded chopping boards solve one clear problem: bacteria from raw meat and fish spreading to ready to eat food. When you always use the same colour for the same food group, you remove guesswork and bad habits from your kitchen routine.
Most professional kitchens in the UK follow a simple colour system:
- Red board for raw meat
- Blue board for raw fish
- Yellow board for cooked meats
- Green board for salad and fruit
- Brown board for vegetables
- White board for bakery and dairy
You do not have to follow this exact scheme at home, but you should pick a system and stick to it. The real safety gain comes from consistency.
How colour coded cutting boards prevent cross contamination
Every time a knife moves from a raw chicken breast to a cucumber on the same surface, bacteria have a chance to travel. Colour coded boards act as a visual stop sign. If your raw meat board is always red, you instantly know that a cucumber or sliced loaf has no place on it.
Three specific ways colour coded boards help:
-
Clear mental shortcuts
After a week of using a red board for meat and a green board for vegetables, you stop thinking about it. You simply reach for the right colour and reduce the chance of a tired mistake after a long day. -
Easier household rules
When everyone in the house knows that green means veg and fruit, children and guests can help in the kitchen without you hovering over every move. The colour does the teaching for you. -
Safer cleaning habits
It is much easier to remember to scrub and sanitise the red meat board thoroughly when you can spot it at a glance in the washing up pile.
Wooden vs plastic colour coded boards
Traditional colour coded sets are usually plastic. They are light and cheap, but they can scar quickly and look tired. Many home cooks now prefer to keep a small plastic board for raw meat and fish, then use high quality wooden boards for vegetables, bread and serving.
At Deer & Oak we focus on wooden boards that fit neatly into a colour coded system. For example, you might use:
- A darker carbonised bamboo board as your dedicated cooked meat or carving board
- A lighter bamboo or acacia board for vegetables and fruit
- A separate plastic or glass board for raw meat and fish only
This gives you the food safety benefits of colour coding, with the feel and look of natural wood where it matters most.
Choosing the right size and material for each colour coded board
It is not just colour that matters. Size and material make a big difference to how safely and comfortably you work.
-
Raw meat and fish boards
Should be large enough to keep juices on the board. A 45x35cm surface gives you room to joint a whole chicken without spills. -
Vegetable and salad boards
Can be slightly smaller. A 38x28cm board is usually enough for chopping onions, carrots and herbs. -
Bread and serving boards
Benefit from a bit of weight so they do not slide. Solid acacia or carbonised bamboo around 1.9kg to 2.1kg feels steady on the worktop.
All Deer & Oak boards are pre oiled and made from sustainably sourced wood, which means they arrive ready to use. With simple care they can last 5 to 10 years or more in a normal household kitchen.
Deer & Oak chopping board specifications
Here is a quick comparison of some of our most popular boards that pair well with a colour coded system at home.
| Product | SKU | Size (cm) | Weight | Material | Typical Use In A Colour System | Price |
|---|---|---|---|---|---|---|
| Large Bamboo Board | DNO-BCB-LG | 45x35cm | 1.8kg | Moso Bamboo | Main prep board for vegetables or bread | £34.99 |
| Medium Bamboo Board | DNO-BCB-MD | 38x28cm | 1.2kg | Moso Bamboo | Secondary board for fruit or garnishes | £24.99 |
| Carbonised Bamboo Board | DNO-CBB-LG | 45x35cm | 1.9kg | Carbonised Bamboo | Darker board for cooked meats or serving | £39.99 |
| Large Acacia Board | DNO-ACB-LG | 45x35cm | 2.1kg | Acacia Wood | Heavy duty board for carving and presentation | £44.99 |
| Medium Acacia Board | DNO-ACB-MD | 38x28cm | 1.5kg | Acacia Wood | Everyday veg and salad prep | £34.99 |
| Bamboo Double Pack | DNO-BCB-2PK | 45x35cm + 38x28cm | 3.0kg | Moso Bamboo | Two board set for simple home colour coding | £49.99 |
How to set up a simple colour coded chopping board system at home
You do not need six different boards to cook safely. You can get most of the benefit from just two or three clearly defined surfaces. Here is one practical set up using Deer & Oak boards plus a plastic meat board:
- Red plastic board for all raw meat and fish only.
- Light bamboo board such as the 45x35cm Large Bamboo Board for vegetables, herbs and fruit.
- Darker carbonised bamboo board such as the 45x35cm Carbonised Bamboo Board for cooked meats, bread and serving.
Label the underside of each board with a marker if you like, especially if children help with cooking. Over a few weeks the system becomes second nature.
Care and lifespan of colour coded cutting boards
To keep your colour coded boards safe and looking good for 5 to 10 years, follow a few simple rules:
- Wash boards in hot, soapy water immediately after use, especially after raw meat.
- Dry upright so air can circulate on both sides.
- Never leave wooden boards soaking in water.
- Oil wooden boards every 4 to 6 weeks with food safe mineral oil to reduce cracking.
- Retire plastic boards once deep knife scars appear that are hard to clean.
All Deer & Oak boards arrive pre oiled, so you can start using them straight away. Regular oiling then keeps them stable and less likely to warp under everyday use.
Who this is for
Ideal for...
- Home cooks who want a simple, practical way to cut the risk of food poisoning.
- Families teaching children to cook safely with clear visual rules.
- Hosts who like to use attractive wooden boards for serving, while keeping raw prep separate.
- Small cafés and B&Bs that want to mirror professional kitchen habits on a smaller scale.
Not recommended for...
- People who only use a microwave and rarely handle raw ingredients.
- Anyone who prefers to wash a single all purpose board after every task instead of managing a small set.
- Kitchens with extremely limited storage space where even two boards will not fit.
FAQ
Q: Do I really need different colour chopping boards at home?
A: Strictly speaking, you can cook safely with a single board if you wash and sanitise it properly between every task. In real life, people forget or rush, which is why colour coded boards are so useful. They build a safety margin into everyday cooking and reduce the chance of raw meat bacteria reaching ready to eat food.
Q: Are wooden boards safe for meat if I include them in my colour system?
A: Wooden boards can be safe for meat if they are cleaned thoroughly and allowed to dry fully between uses. Many home cooks still prefer to keep raw meat on a plastic board that can go in very hot water, then use wooden boards from Deer & Oak for vegetables, bread and serving. This mixed approach is a sensible balance of safety and feel.
Q: How many colour coded cutting boards do I actually need?
A: For most households, two or three boards are enough. One board for raw meat and fish, one for vegetables and fruit, and an optional third for cooked meats and bread gives you clear separation without filling the cupboard. Professional kitchens often use six colours, but that is rarely necessary at home.
Q: How long will a Deer & Oak chopping board last in a colour coded setup?
A: With regular washing and oiling every month or two, a Deer & Oak wooden board can last 5 to 10 years in normal home use. The pre oiled finish and solid construction help resist warping and cracking, so you can rely on each board as a stable part of your colour coded system for many years.
Which Deer & Oak chopping board should I choose?
If you are starting from scratch and want a simple, safe setup, the best starting point for most homes is the Bamboo Double Pack (DNO-BCB-2PK). You get one 45x35cm board and one 38x28cm board, together weighing 3.0kg, which is enough for a main prep board and a secondary board in two clear roles. Add a low cost red plastic board for raw meat and you have an effective three board colour coded system without crowding your kitchen.
If you would like a darker board for cooked meats or presentation, the 45x35cm Carbonised Bamboo Board or the 45x35cm Premium Butcher's Block give you a clear visual difference and a satisfying weight on the counter. You can see the full range of single boards on our chopping board collection page or explore money saving sets on our board sets page.
Set your colours, choose boards that feel good in the hand, and let a simple system quietly keep your kitchen safer every day.