Product System
Food-Safety Preparation
Colour-coded cutting boards for cross-contamination control in commercial kitchens. Follow the standard colour system used across South African food service to separate raw, cooked and allergen-sensitive prep.
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Frequently asked questions
What do the cutting board colours mean?
The widely used convention: red for raw meat, blue for raw fish, yellow for cooked meat, green for fruit and vegetables, brown for root vegetables, and white for bakery and dairy.
How often should boards be replaced?
Replace boards when deep scoring appears – grooves harbour bacteria that survive normal washing. High-volume kitchens typically replace boards every 6-12 months.
Can I buy a single colour in bulk?
Yes – each colour is sold individually, so you can stock heavier-use colours (like green and red) in higher quantities via the quote basket.