Food Safety Quiz Colour Cutting Boards

In this SFBB training video, we’ll discuss the importance of color coding in food prep. By doing this, we can help prevent cross contamination and ensure that our food is safe to eat. Food safety is of the utmost importance to us at SFBB. By learning about color coding in food prep, we can help make sure that our food is safe to eat and that we’re preventing cross contamination. Watch this SFBB training video and learn how to use color coding in food prep to make sure your food is safe!

Color Coding Procedures in Food Preparation:

Red for Raw Meats:

Red chopping boards and equipment such as knives and tongs are designated for handling raw meats like lamb, chicken, and pork. This color choice serves as a stark reminder that raw meats carry a higher risk of food borne pathogens.

Yellow for Cooked Meats:

Yellow cutting boards are reserved for cooked meats such as roast chicken, grilled pork, and burgers. This differentiation ensures that the utensils used for cooked meats do not come into contact with potentially harmful bacteria from raw meats.


Green for Salad Items and Fruits:

Green cutting boards are used for salad items like tomatoes, lettuce, and cucumbers, as well as for preparing fruits. This color helps prevent cross-contamination between raw produce and other food items. Brown for Unwashed Vegetables:

Brown chopping boards are designated for unwashed vegetables like potatoes, carrots, and onions. It emphasizes the need to handle these vegetables separately due to the potential presence of soil and contaminants.

White for Breads and Dairy: White cutting boards are specifically for preparing bread, cheese, and cakes. The neutral color is a visual cue that these items are less likely to carry harmful bacteria that can proliferate in raw meats.

Blue for Raw Fish and Shellfish:

Blue cutting boards are reserved for the preparation of raw fish and shellfish. This distinction helps prevent cross-contamination between seafood and other food groups.

Food safety Quiz, SFBB Training

Importance of Following Two-Stage Cleaning Procedures:

Before Preparation: Pre-Cleaning: Before beginning food preparation, all surfaces and equipment must be pre-cleaned. This involves removing visible debris, food residues, and any loose particles from counter tops, cutting boards, and utensils. Proper pre-cleaning prevents initial contamination. Sanitation: After pre-cleaning, thorough sanitation is essential. This stage involves using appropriate cleaning agents or sanitizers to eliminate any remaining bacteria or pathogens. Proper sanitation reduces the risk of contamination during food preparation.

After Food Production:

Cleaning: After food production, it is crucial to clean all surfaces, equipment, and utensils again. This step removes any leftover food particles and residues, ensuring a clean and safe workspace.

Sanitation: Similar to the pre-preparation stage, sanitation should follow cleaning to ensure that all harmful bacteria and pathogens are eliminated. This two-stage cleaning process is essential for maintaining a hygienic food preparation environment.

Adhering to the “Clean as You Go” Method:

The “Clean as You Go” method promotes cleanliness throughout the food preparation process: Regularly clean and sanitize surfaces and equipment as you finish using them. Dispose of food waste properly in designated bins. Wash hands frequently, especially when switching between handling different food items. Keep cleaning supplies, such as sanitizing solutions and towels, readily accessible.


In conclusion, color coding cutting boards and equipment serves as a vital safety measure in food preparation. Following these color-coded procedures, along with two-stage cleaning before and after food production, minimizes the risk of cross-contamination and ensures the safety of the food you prepare. Remember to also practice the “Clean as You Go” method to maintain a hygienic and organized workspace. Avoiding cross-contamination is crucial, so always use the right combination of cutting boards and utensils for each food group to protect the health of those you serve.



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