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Chopping boards are a must-have in any kitchen as they play a crucial role in preparing food. Not only do they provide a stable surface, but they also play a crucial role in keeping our meals safe and protected from cross-contamination. It's really important to understand why using different cutting boards for different types of food is so important. It helps keep things clean and makes your cooking experience even better.
Red Cutting Board - Red Meats
When it comes to handling red meats like beef and lamb, the red cutting board actually is at its best. The unique colour serves as a visual signal, ensuring that cross-contamination is avoided by using it only for these proteins. The main goal of this is to reduce the chances of harmful bacteria spreading from raw meats to other foods while cooking.
Blue Cutting Board - Seafoods
The blue cutting board is specifically used for preparing seafood such as fish and shellfish. The color-coding system in place helps prevent any fishy odours or bacteria from seafood from damaging other ingredients. It's really important to have a separate blue board just for seafood in the kitchen. This helps to keep the flavours pure and untainted.
Brown Cutting Board - Cooked Meats
After the meats have been cooked, the brown cutting board takes the stage. This color acts as a visual cue to signify that the surface is designated for handling fully-cooked meats. This precaution helps prevent any potential contamination from leftover raw meat juices, offering an extra layer of safety in the kitchen.
Green Cutting Board - Vegetables
When it comes to chopping and dicing a variety of fresh vegetables, the green cutting board is the preferred option. This colour is used to make sure that fruits and vegetables are prepared in a specific area, which is kept separate from raw meats. Not only does this help reduce the spread of germs, but it also highlights the beautiful colours and delicious tastes of fresh fruits and vegetables.
Yellow Cutting Board - Poultry
The yellow cutting board is specifically designed for poultry like chicken and turkey, making it easier to keep things organised in the kitchen. Poultry needs to be handled with care because it is vulnerable to bacteria. By using a yellow board specifically for poultry, you can minimise the chances of harmful microbes spreading to other foods, ensuring the safety and well-being of everyone who eats the meal.
White Cutting Board - Dairy and Breads
The white cutting board is perfect for using in the kitchen when working with dairy products and bread. To minimise the risk of allergen infection or flavour transfer, we have dedicated this board exclusively for cheeses, milk, and bakery items. Neutral colours are great because they can be used in many different ways. It's important to have separate boards for different types of food to keep things organised.
Tips for Keeping Cutting Boards Clean
Wash cutting boards thoroughly with hot, soapy water after each use.
Disinfect cutting boards periodically by using a solution of one tablespoon of bleach per gallon of water.
Keep separate cutting boards for different food categories to prevent cross-contamination.
For wooden boards, oil them regularly to prevent cracks and ensure longevity.
Sticking to the colour-coded system helps maintain hygiene and reinforces good kitchen practices.
Discard cutting boards with deep cuts or grooves that may harbor bacteria, ensuring food safety.
