Wood or polyethylene cutting boards manufactured in different sizes & color coding to prevent cross contamination, used in all preparation areas Specifications should indicate CE, NSF or any equivalent approval (see Standards section for more information about international standards)
- Blue : Seafood
- White : Dairy
- Green: Vegetables & fruits.
- Red : Raw meats
- Tan : Cooked meat
- Yellow: Poultry
- For specialized cheese shops, it should be noticed that HACCP legislation requires that red bacteria cheese, white mould cheese and blue veined cheese are cut on separate cheese boards& with separate knives.
- Also two separate boards may be used for vegetables & fruits to prevent flavor transmission from vegetables (e.g. onions) to fruits.
- If you are designing or supplying cutting boards for hotels in Islamic countries you have to provide a separate cutting board with different color for pork meat cutting, where the municipality regulations in most of these countries are instructing for separate equipments & tools for processing of pork meat.