Color Coded Cutting Board System

Color coding is the first step in an effective food safety program.

• Assists in complying with HACCP for separation of potentially hazardous foods:
  • Red: Raw Meats
  • Blue: Seafood
  • Tan: Cooked Meats
  • Green: Fruits/Vegetables
  • Yellow: Poultry
  • White: Dairy
• Assists in complying with FDA Food Code 3-302.11 for protecting food from cross-contamination.
• NSF certified and commercial dishwasher safe.