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Does a Cutting Board Color Chart Really Matter
We are wondering if those trendy colored cutting boards are just a flashy gimmick,
or do they hold the key to preventing kitchen disasters
This post delves into the world of cutting board color charts and explores their potential impact on food safety.
We will start by a small speech on the cross contamination meaning
and then discuss how can we control this by color coding our cutting boards.
What is cross contamination
Cross-contamination is the transfer of harmful microorganisms, like bacteria, viruses, or parasites, from one food to another.
It is not the first time here to discuss the microorganisms effect on food,
If you have time, you can read more about it in this post.
And you will find ways to control these effects in this post
Cross contamination can also occur due to other practices, like improper handwashing and improper personal hygiene.
One of the main reasons responsible for cross contamination inside kitchens is the cutting boards.
In the following section, we will discuss how can these cutting boards cause cross contamination.
And then we will have time to answer how can we improve our food safety by following the proper cutting board color chart.
How can cutting boards cause cross contamination
Many factors can make the cutting boards the reason behind cross contamination.
- The most common factor is using the same board for various food types
Chopping raw chicken, then using the same board for slicing bread for sandwiches, this will allow the bacteria grown in the raw chicken to transfer to the sandwiches.
- Improper cleaning for the cutting boards can be an ideal environment for bacterial growth and cross contamination.
If you simply wipe down the board with a damp cloth or use lukewarm water, bacteria might not be completely eliminated.
Hot, soapy water and proper sanitization are crucial for effective cleaning.
- Some cutting board materials, particularly wood, are naturally porous surfaces
The tiny holes they have and crevices enables bacteria to hide and linger even after cleaning.
These bacteria are then easily move to another food being cut on the cutting board.
- when we use a cutting board for a long time, knives will creates grooves on the surface of cutting boards.
These grooves can also harbor bacteria especially if the board isn’t cleaned thoroughly.
Color coding of cutting boards
There actually isn’t an official, universally mandated color code for cutting boards set by any regulatory body
The cutting board color chart is not more than a recommendation or guideline developed within the food service industry
HACCP emphasizes preventing hazards throughout the food preparation process
And HACCP stands for Hazard Analysis and Critical Control Points.
They recommended using designated cutting boards for different food categories helps reduce the risk of cross-contamination as the following:
- Blue: Raw Fish & Seafood
- Red: Raw Meat (beef, pork, lamb)
- Yellow: Raw Poultry (chicken, turkey)
- Green: Fruits & Vegetables
- Brown: Cooked Food
- White: Dairy Products
Always remember that it is just a suggested system.
Other factors to keep in mind about cutting boards
It is very crucial to consider some other factors when using cutting boards more than following a color coding system.
As mentioned before, always keep an eye on the cutting board and make sure that it is cleaned properly after each use with warm water and soap.
Also, make sure to replace them when you find many knives grooves on the cutting boards.
And selection of the proper material can prolong the use of your cutting boards and keep your foods healthy.
Conclusion
Cross contamination is a life threatening hazard that has to be avoided.
Even small practices can be your guard against food born illnesses.
A cutting board color chart is not more than a recommendation but can save lives.
Cutting boards can be the reason behind serious food related complications.
A special care is needed when you are dealing with cutting boards.
Do not forget to improve your awareness on food safety by visiting our food safety page and our beneficial related posts:
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