We have different colour codes for the cutting boards to ensure easier identification for different types of food. For example:
The green board is used for fruits and vegetables including salad greens.
The red board is used for meat and poultry which are raw and prepared to be cooked.
The brown board is used for seafood and fish which are raw and prepared to be cooked.
The blue board is used for cooked food including all ready to eat foods.
It is very important to use the correct chopping board for the right ingredient as cross contamination may occur if the ingredients are not handles properly, leading to food poisoning or may even cause food borne illnesses. Here are some examples of bacteria that may cause food borne illness.
It is very important to use the correct chopping board for the right ingredient as cross contamination may occur if the ingredients are not handles properly, leading to food poisoning or may even cause food borne illnesses. Here are some examples of bacteria that may cause food borne illness.
Vibrio genus is found in seawater and may contaminate fish, shellfish or other seafood.
Samonella is found in raw or undercooked meats, poultry, seafood and dairy products. It can also be present on egg shells and inside eggs.
Campylobacter jejuni (C. jejuni) is found in raw or undercooked meats and unpasteurized milk.
Escherichia coli (E. coli) is found in raw or undercooked hamburger, unpasteurized fruit juices and milk, and fresh produce.
Thus by doing so, we are protecting the integrity of the food and preventing cross contamination.
A very good attempt in talking about the different colour coded cutting boards in relation to ensuring cross contamination and maintaining food hygiene. however, i would like to know more about the effects of failing to do so . Don't you think that would be useful as well? i believe the readers would be intrigued to know that. Also, are these the only coloured cutting boards used in the kitchen? Are there other colours and does all kicthens follow this colour code? i would love to know more about this. however, overall, a great job done! ;)
ReplyDeletethe effects of failing to use the correct chopping board will lead to cross contamination from utensils to food. Cross contamination occurs when microbes are transferred from one food to another. It can cause food poisoning or food borne illnesses. Yes diffferent kitchen uses different colour codes. Generally the codes in a typical kitchen is red for raw meat, blue for raw fish, yellow for cooked meat, green for fruits and salads, brown for vegetables and white for bakery and dairy products.
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