What do you use each colour chopping board for?

Answer 1

one is soley for meat , one for veggies .........and one for fish products

Answer 2

Colour Coded Chopping Boards

Colour coded chopping boards are recommended by Health Authorities to prevent cross-contamination between food groups. Boards are manufactured from premium food grade high density polyethylene.

Yellow – Cooked meats

Red – Uncooked meats

White – Bread and dairy products such as cheese

Blue – Raw fish

Green – Salad and fruit

Brown – Raw vegetables, definitely those grown within the soil.

Answer 3

I use the plastic ones that can go in the DW, so since it gets sterilized in there (between Power Wash, detergent w/ chlorine bleach in it, and scalding hot water...) I don't bother trying to keep them separate.

I will break out a second one for veggies if I've already used one for raw meats that time. But if I've chopped onions on it, I will work w/ meats afterwards w/o washing.

Answer 4

My dad and I like wooden chopping boards, so we have different sizes, thickness, shapes for different uses. My parents do not like to eat raw vegetables or cheese.
The biggest and thickest (2") round wooden chopping board (Chinese style) is for cutting raw meat or raw seafood. We have another smaller round 2" thick round chopping board for cutting cooked seafood or cooked meat (like roasted or steamed chicken).
The one I use for cutting fruits or salad vegetables is a plastic rectanglar one & only 1" thick, all these chopping boards are kept in the kitchen.
I have another smaller 1" rectanglar wooden one for cutting bread, it is kept in our dining room.

Answer 5

All I can remember is that red is for "dangerous" meats, especially chicken and pork.

Blue for fish, think of the ocean.

Green for veggies of course.

It's been a while since I've had to deal with the color codings.

Answer 6

The reasoning behid colored borads is to avoid cross-contamination (not spreading "germs" like salmonella from one thing to the next). I use them this way, but as long as you wash everything well enough is shouldn't matter:

White for Breads
Blue for Fish
Yellow for Poultry
Red for Red Meat
Green for Vegetables/Fruit

Answer 7

I use one for dry foods, one for meats and another fo poultry. This way there is no mixing of the foods. be sure to use them the same way again. best of the holidays to you