different colored cutting boards are used for raw seafood.
different colored cutting boards are used for raw seafood.
why use different colored cutting boards?
raw seafood
steel shares with glass the advantages of the durability and ease of cleaning, as well as the tendency to damage knives. depending on the exact steel and heat treatment used, at best a steel cutting board will wear the edge on knives quickly; at worst chip, dent, or roll it like glass.









































section::::hygiene.









































sanitation with cutting boards is a delicate process because bacteria can reside in grooves produced by cutting, or in liquids left on the board.









































section::::hygiene.:preventing cross contamination of food.
cutting board
bacteria or allergens can easily be transmitted from one part of the kitchen to another or from one food to another via knives, hands, or surfaces such as chopping boards. to reduce the chance of this it is advised to use separate boards for different types of food such as raw meat, cooked meat, dairy and vegetables. many professional kitchens follow this standard colour-coding system:









































bullet::::- blue cutting boards: raw seafood.









































bullet::::- red cutting boards: raw red meat.









































bullet::::- green cutting boards: vegetables and fruits.









































bullet::::- yellow cutting boards: poultry









































bullet::::- brown cutting boards: cooked meat
cutting board