Cutting boards come in a variety of colors, with each color denoting the type of food it is best used for. The 6 most common cutting board colors are:
White
White cutting boards are best used for dairy products, breads, and other light-colored foods that can easily stain or absorb the odors of other foods. The white surface makes it easy to see if the board is clean.
Red
Red cutting boards are designated for raw meats. The red color hides stains well. Raw meats can harbor harmful bacteria like salmonella, so you’ll want to avoid cross-contamination by only cutting raw meats on this board.
Yellow
Yellow cutting boards are ideal for foods that will be cooked before eating, like raw poultry. The yellow color helps distinguish them from red meat boards. You’ll still want to be diligent about sanitizing to avoid spreading bacteria.
Green
Green cutting boards are reserved for fruits and vegetables. The green color quickly shows if you forget and cut something red or brown on it. Using separate boards reduces the chance of foodborne illnesses.
Blue
Blue cutting boards are used for raw fish and other seafood. The cool blue hue keeps them distinct from boards used for other proteins. Be sure to disinfect thoroughly after each use.
Brown
Brown cutting boards are designated for cooked meats and chocolate. The dark color hides stains from cooked meats. Keeping cooked meats separate prevents recontamination with bacteria from raw juices.
Benefits of Colored Cutting Boards
Using color-coded cutting boards has several advantages:
- Prevents cross-contamination – Using separate boards for raw and cooked foods prevents the spread of bacteria.
- Easy to distinguish – The color makes it easy to see if you are using the right board.
- Shows contamination – Colors like white and green make it obvious if juices from raw meats get on them.
- Longer board life – Rotation extends the usable life of each board.
- Improved food safety – Proper board use helps prevent foodborne illnesses.
Types of Cutting Board Materials
In addition to color-coding, cutting boards come in different materials. Common types include:
Wood
Wood boards are gentle on knife blades. Popular woods choices are maple, walnut, cherry, and teak. Wood has natural antimicrobial properties, but can develop grooves with use. Proper oiling is needed to maintain them.
Plastic
Plastic cutting boards are inexpensive and come in a variety of colors. The most popular plastic is polypropylene which is durable and resistant to stains and odors. Plastic tends to be easier to sanitize than wood.
Bamboo
Bamboo boards have gained popularity as a sustainable option. Bamboo is naturally antimicrobial. It is also very durable, although gentle on knife blades. Bamboo needs periodic oiling like wood boards.
Glass
Glass cutting boards provide extremely hard, nonporous surface. They do not require special maintenence. The downside is that glass is very unforgiving on knife blades, causing them to dull quickly.
Rubber
Rubber cutting mats are flexible and come in handy for tasks like pastry making. They are naturally antimicrobial. Rubber mats can develop odors over time and may stain.
Comparison of Cutting Board Materials
| Material | Knife Friendly | Stain Resistance | Sanitization | Durability |
|---|---|---|---|---|
| Wood | Yes | Moderate | Moderate | Moderate |
| Plastic | Moderate | High | Easy | High |
| Bamboo | Yes | Moderate | Moderate | High |
| Glass | No | High | Very Easy | High |
| Rubber | Yes | Moderate | Moderate | Moderate |
Cutting Board Size Recommendations
Having cutting boards in a variety of sizes allows you to match the board size to the food you are prepping. Here are some typical cutting board size uses:
| Cutting Board Size | Best Uses |
|---|---|
| 8 x 10 inches | Small tasks like mincing garlic or herbs |
| 12 x 14 inches | General prep for most produce, breads, smaller proteins |
| 16 x 20 inches | Large proteins like whole chickens or roasts |
| 18 x 24 inches | Multiple tasks, extra large proteins like turkeys |
Caring for Your Cutting Boards
To get the most life from your cutting boards and protect food safety:
- Wash with hot soapy water after each use
- Sanitize periodically with a dilute bleach solution
- Allow to fully dry before storing to prevent warping and bacteria growth
- Apply board conditioner regularly on wood and bamboo boards
- Avoid soaking boards or putting through dishwasher
- Replace heavily stained or worn boards
Cutting Board Safety Tips
Follow these tips when using cutting boards for best food safety practices:
- Use separate boards for produce, raw meats, cooked meats, fish, and dairy.
- Thoroughly wash hands and scrub boards after working with raw meats.
- Sanitize boards periodically with bleach or vinegar solutions.
- Replace boards that have deep grooves or cuts in them.
- Let boards fully dry before storing to prevent bacteria growth.
- Consider using one side for raw meats and the other for cooked.
- Avoid cutting on glass or stone surfaces which can create shards.
Conclusion
Using color-coded cutting boards for different food types helps prevent cross-contamination in the kitchen. The 6 most common colors are white, red, yellow, green, blue, and brown. Each denotes a different food category like produce, raw meats, or baked goods. Combining this coding system with proper sanitization and separate boards for cooked and raw ingredients improves food safety.
Cutting board materials like wood, plastic, bamboo, glass, and rubber each have their own pros and cons. Choosing boards in a variety of sizes allows you to match tasks to board size. Proper cleaning and maintenance extends the usable lifespan of cutting boards. Following sound cutting board safety practices reduces the risk of foodborne illnesses.