Colour-coded cutting boards are a simple, powerful tool for preventing cross-contamination in a commercial kitchen. By dedicating a board colour to each food group, you keep raw and ready-to-eat foods apart — a core principle of any HACCP food-safety plan.

The Standard Colour Code

Red — raw red meat (beef, lamb, game)
Blue — raw fish and seafood
Yellow — raw poultry (chicken, turkey)
Green — fruit, vegetables and salad
Brown — cooked meat and prepared foods
White — bakery and dairy
Purple — allergen-free preparation

Why It Matters

Cross-contamination — bacteria transferring from raw to ready-to-eat food — is one of the most common causes of foodborne illness. Using a dedicated board for each group removes a major transfer point, and the visual colour system makes it easy for staff to follow and for managers to audit during inspections.

Implementing It in Your Kitchen

Start with a full set of boards, store them upright on a board stand so they dry fully between uses, and replace any board that becomes deeply scored (grooves harbour bacteria). Pair the system with clear staff signage near prep stations.

Browse our HACCP colour-coded cutting boards in food-grade HDPE, available across the full colour range.

Kitting out a new kitchen with a full colour-coded set? Request a bulk quote or contact our team.

Common Mistakes to Avoid

The system only works if staff follow it consistently, so the most common failure is using whatever board is nearest rather than the correct colour. Clear signage at prep stations and brief staff training fix most of this. A second mistake is keeping deeply scored boards in service — those knife grooves trap bacteria that washing cannot fully remove.

Cross-use during washing-up is another risk: store boards separately and upright so they dry fully, and avoid stacking damp boards together.

Implementing the System in a Busy Kitchen

Roll it out in three steps: buy a full colour set, post a simple colour-to-food chart where everyone can see it, and assign storage so each colour has a home on a board rack. Audit it during routine cleaning checks so it becomes habit rather than an afterthought.

Buy a complete set so no food group shares a board
Display a colour chart at every prep station
Store boards upright on a stand to dry fully
Replace scored or warped boards promptly

Cutting Board Colour Chart

Print this chart and display it at every prep station so the system is easy for staff to follow and for managers to audit at a glance.

Colour	Use For	Keep Away From
Red	Raw red meat (beef, lamb, game)	Cooked and ready-to-eat foods
Blue	Raw fish and seafood	Cooked and ready-to-eat foods
Yellow	Raw poultry (chicken, turkey)	Cooked and ready-to-eat foods
Green	Fruit, vegetables and salad	Raw proteins
Brown	Cooked meat and prepared foods	Raw proteins
White	Bakery and dairy	Raw proteins
Purple	Allergen-free preparation	All allergen-containing foods

Most commercial kitchens run the full seven-colour set; smaller operations often start with red, blue, green and white and expand as their menu grows. Whatever the size, the rule is the same — one food group per board, and never substitute a colour because it is closer to hand.

Frequently Asked Questions

What does a brown cutting board mean?

Brown is generally designated for cooked meat and prepared foods, keeping them separate from the red board used for raw meat.

Is colour-coding a legal requirement?

It is not always a strict legal requirement, but it is a widely adopted best practice that supports HACCP compliance and is expected by many food-safety auditors and clients.

What colour board for vegetables?

Green is used for fruit, vegetables and salad. Using it separately from raw-protein boards prevents cross-contamination of ready-to-eat produce.