Preventing Cross contamination
Cross contamination can be prevented by good practices and food safety procedure adherence.
One method that is used is to have separate chopping boards for different types of food. It is common practice to use a system of colour coding so that staff can see at a glance that the correct equipment is being used for the type of food that is being handled. Some food business operators also use colour coded knives and clothes.
Colour coding in use for chopping boards and knives to prevent cross contamination:
RED - Raw meat and Poultry.
BLUE - Fish.
YELLOW - Cooked Meats.
GREEN - Salads and Fruit.
BROWN or ORANGE - Vegetables.
WHITE - Bakery and Dairy
