Chopping Board & Knife Colours

Why you need it

Raw meat and fish carry bacteria that can spread to ready-to-eat food through shared boards and knives. Keeping separate equipment for raw and ready-to-eat food is one of the main controls in FSA guidance on cross-contamination.

No law sets the colours, but one system everyone understands makes separation easy to follow on a busy shift.

What it’s for

An example colour allocation for boards and knives: red for raw meat, blue for raw fish, yellow for cooked meat, white for bakery and dairy, green for salad, brown for raw vegetables and purple for allergy orders. Your manager confirms or edits it to suit your site.

How to use it

1. Print it on A4, laminate it and fix it by the board rack or knife storage.
2. Check the chart matches the boards and knives you actually use, and mark any changes before you put it up.
3. Clean and disinfect every board after use, whatever its colour.
4. Replace boards that are deeply scored, as the grooves are hard to clean.
5. Explain to new staff that purple equipment helps with allergy orders but does not make a meal allergen-free.