When preparing raw food you can reduce the risk of cross contamination by using colour coded chopping boards correctly.

red - raw meat

green - salad and fruit
blue - fish
white - bakery and dairy
brown - raw vegetables
yellow - cooked meat

Use a different chopping board when you start to prepare a different type of food. For example, if you are preparing raw meat, you must not then start to cut up cake or fruit on the same board as bacteria could easily be transferred from one food to the other.

	Created by Bob Read over 7 years ago

- information about high and low risk foods