Every professional kitchen operates under strict food safety regulations to prevent cross-contamination and uphold hygiene standards. Catering students are introduced early to the principles of food safety, with colour coding being a fundamental system to maintain food hygiene in industrial kitchens. Given the inherent risks associated with handling raw and cooked food, ensuring a structured approach to food preparation is essential to protect customers from foodborne illnesses.
Raw meat, poultry, and fish naturally harbour bacteria, which, if not managed correctly, can lead to foodborne illnesses. While thorough cooking eliminates most bacteria, the primary risk arises during food preparation.
Cross-contamination can occur if proper precautions are not taken. Therefore, using designated utensils, boards, and preparation areas significantly reduces these risks. In addition, maintaining stringent cleaning protocols with appropriate antibacterial products ensures that bacteria do not spread throughout the kitchen.
Food safety regulations mandate that all commercial kitchens—including restaurants, hotel dining facilities, and catering establishments—implement robust systems to mitigate contamination risks. Beyond hygiene, preventing cross-contamination also preserves the integrity and flavour of food by ensuring unwanted residues from previous ingredients do not transfer.
Implementing a Colour-Coded System for Food Safety
A structured colour coding system is an effective way to maintain cleanliness and prevent cross-contamination. The Alliance website offers a comprehensive range of colour-coded utensils and safety tools designed specifically for professional kitchens. Below is an updated guide outlining the standard colour designations for food preparation in 2025:
White – Bakery, Dairy & Pastry
Use white chopping boards and knives with white handles exclusively for bakery items, pastry, and dairy products. Bread, cheese, and pastries should be prepared on these surfaces. However, do not use white-coded utensils for eggs, as they may contain salmonella bacteria and require separate handling.
Yellow – Cooked Meats
Yellow chopping boards and knives are designated for cooked meats. Since cooking eliminates bacteria, cooked meat should never come into contact with raw meat. Keeping cooked meats separate ensures they remain free from contamination post-cooking.
Red – Raw Meat
Red-coded boards and knives are strictly for raw meat. When preparing raw meat, take extra precautions by keeping it separate from other food types. After use, sanitise preparation areas immediately to prevent bacterial spread.
Blue – Raw Fish
Raw fish requires blue chopping boards and knives. Due to its status as a common allergen, raw fish must always be prepared separately from raw meat and other food categories. When frying fish, use a dedicated deep-fat fryer to avoid cross-contact with other ingredients like poultry or chips.
Green – Fruit & Salad
Green boards and knives should be used exclusively for fruit and salad preparation. This helps keep fresh produce free from contaminants that could be transferred from raw meat or dairy.
Brown – Vegetables
For all vegetable preparation, use brown chopping boards and knives. Keeping vegetables separate ensures that they are not contaminated by other food products, particularly raw meat or fish.
Additional Food Safety Measures
In addition to implementing a colour-coded system, maintaining kitchen equipment such as food processors, mixers, and slicers is crucial. These appliances frequently come into contact with raw food and can harbour bacteria if not cleaned thoroughly. Regular deep cleaning schedules should be in place to ensure hygiene standards are upheld.
Furthermore, labelling systems should be utilised in refrigerated food storage. Colour-coded labels can help organise food by day and type, ensuring proper stock rotation and reducing waste. This method enables kitchen staff to identify which ingredients should be used first, improving efficiency and food safety simultaneously.
Establishing a High Standard of Food Safety
A well-structured colour coding system provides clarity and consistency in food preparation, reducing the risk of cross-contamination. To ensure seamless adherence, staff should be trained on food safety guidelines and provided with a reference list of colour codes for quick access. Keeping the system simple and easy to follow minimises errors and enhances kitchen workflow.
For high-quality colour-coded kitchen tools, including knives, boards, and food safety labels, visit the Alliance website, where a range of professional kitchen safety solutions is available. By committing to a robust food safety framework, your kitchen can maintain excellence in hygiene and food quality while ensuring the well-being of customers.