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.
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