Preventing cross contamination, learning to recognize colours. ( Angelica)

A chopping board is an integral part of any kitchen system, wouldn't you agree? We use it as a surface to prepare our daily Mis En Place. Or prepare our cooked food for plating. Whichever, it is vital that as a food handler, you are able to distinguish the uses of each chopping board according to its colour. 

Now, of course, each establishment will have their own method of colour coding. But the system and functionality of such, remains the same in every kitchen. Its purpose is to minimise and prevent cross contamination, by giving you visual cues 

( colour, in this case) so that you know which board to use for which job.

Cross contamination is defined by the dictionary as the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, causing harmful effects.

An example can be seen in one of the pictures I have attached to this post. It's a slice of matcha bread with azuki bean filling on a red chopping board. And if you take a look at the image next to it, you will see a chart that shows you the coloured boards this kitchen uses for various food items. The red board is to be used only for preparing raw, uncooked meat. And that the white board should be used instead for the bread! 

Now imagine if I just butchered a raw chicken on that red board, before using it for my bread. The bacteria and other microorganisms from the raw meat juices from the chicken would contaminate the ready-to-eat bread. This would potentially cause an out break of food poisoning! 

 Hence it is of paramount importance, to be aware of the colour coding system your establishment uses for their chopping boards. As failing to do so, could result in a jeopardy of consumer health and other undesirable consequences.