The yellow cutting board is used for cutting cooked meat.
But what precisely does the HACCP regulation say about cutting boards?
First of all, the surface of cutting boards used in a bar must be smooth, washable and easily disinfected. This is why, for example, the wooden cutting boards we usually use in the kitchen are not at all suitable for food preparation in a bar because they make it possible for microorganisms to proliferate and nest in the natural cracks in the fibers. A widely used plastic material for bar cutting boards is polyethylene because it resists abrasion very well and does not absorb water.
Also when it comes to the color of cutting boards, bar managers must adhere to strict guidelines to avoid contact between different categories of food, let's see which ones:
White cutting board for bread and dairy products
Red cutting board for raw meat and yellow for cooked meat
Blue cutting board for fish
Brown cutting board for cooked vegetables and green for salad and fruit
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