How to Use Color-Coded Cutting Boards
Food safety concerns anyone who prepares food, whether in the home kitchen or professionally. Most cooks know to thoroughly wash their produce and handle meats with care. Unfortunately one thing you may overlook is the common cutting board. With so many options now available it only makes sense to use different cutting boards for different tasks, and color coding is an easy way to do it. Does this Spark an idea?
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Instructions
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Categorize what you typically cut on your cutting board. A few common categories are raw meat, fruits and veggies, dairy, fish, poultry and cooked food.
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Decide what system will work best for your household; you can have as few or as many cutting boards as you like. Separating raw meats and fruits and veggies will cut down the chance of cross-contamination immensely.
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Purchase your cutting boards based on the number of boards you need and your own color preference. Plastic cutting boards are a great option since you can put them in the dishwasher for fast and easy cleanup and they come in a wide range of colors and styles.
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Assign a set color to each category. For instance, red for raw meat, green for fruits and veggies, yellow for dairy, orange for fish, white for poultry and brown for cooked foods.
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Educate everyone in your household on the use of the color-coding system. It's important that everyone stick to the plan to prevent cross- contamination.
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Tips & Warnings
Don't feel like you must purchase the same style of cutting board for all your categories. If you prefer to use a wood-cutting board for fruit and plastic for meat, go for it. It's important that your system work for you.
