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.