Colour-coded chopping boards
Colour coding is the simplest way to stop raw-food bacteria reaching food that won’t be cooked again. Pick a scheme, use it for boards, knives and cloths, and make sure every member of staff knows it.
What the FSAI expects
The FSAI recommends colour-coded chopping boards, tools, knives and cloths, with one colour for raw food and a different colour for ready-to-eat food. No particular colours are set in law. What matters is that raw and ready-to-eat food never share equipment, and that staff can see the difference straight away.
The common colour scheme
- Red: raw meat and poultry
- Blue: raw fish
- Yellow: cooked meat
- Green: salad and fruit
- Brown: vegetables (unwashed)
- White: bakery and dairy
- Purple: allergen-free food (used by many kitchens)
If you only have two sets, the FSAI’s basic rule still works: one colour for raw, one for ready-to-eat.
Making it work
- Match knives, utensils, cloths and storage containers to the same colours.
- Put a colour chart on the wall where food is prepared.
- Store boards apart, on a rack, so they can dry and don’t touch each other.
- Wash boards after every use, and put them through a dishwasher where possible. See cleaning and disinfection.
- Replace boards that are deeply scored, cracked or warped.
- Write your scheme into your HACCP plan and include it in staff training.
Wooden boards
The FSAI says wooden chopping boards can be used if they are kept clean and in good condition. They should be hardwood, preferably end-grain. The rule about separate boards for raw and ready-to-eat food applies to wood too.
Colour coding is one part of preventing cross-contamination. Hygivo’s cleaning tasks remind staff when boards and equipment are due a deep clean, and record who did it. See cleaning in Hygivo.
See the FSAI’s guidance on wooden chopping boards and the FSAI Safe Catering pack. This is general information, not advice for your business. Your food safety management system (HACCP plan) and FSAI guidance are the reference. Hygivo is not affiliated with or endorsed by the FSAI.
Questions
Are colour-coded chopping boards a legal requirement in Ireland?
No particular colours are required by law. What the law and the FSAI expect is that raw and ready-to-eat food are kept apart, including the boards, knives and utensils used for them. The FSAI recommends a colour code so staff can see at a glance which equipment is for raw food and which is for ready-to-eat.
What do the chopping board colours mean?
The most common scheme is red for raw meat, blue for raw fish, yellow for cooked meat, green for salad and fruit, brown for vegetables and white for bakery and dairy. Many kitchens add purple for allergen-free food. Use whichever scheme you choose consistently, write it in your HACCP plan and put a chart on the wall.
Can I use wooden chopping boards?
Yes. The FSAI says wooden boards can be used as long as they are kept clean and in good condition. They should be hardwood, preferably end-grain. You still need separate boards for raw and ready-to-eat food.
When should a chopping board be replaced?
When it is deeply scored, cracked, warped or stained, because bacteria can survive in cuts and grooves that cleaning can’t reach.
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