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How to Use the Color-Coded Cutting Board System

Syrup Dispensers

Preventing cross-contamination in your kitchen should be your number one priority. With a color-coded cutting board system, you can greatly reduce the risk of foodborne illness and exposure to food allergies in your foodservice establishment. These non-porous, high-density polyethylene cutting boards come in a variety of sizes as well as colors to help your staff separate food types during preparation. These plastic cutting boards will not stain, absorb juices, bacteria, or odor, and best of all, they won’t dull your knives. With a variety of safety and convenience features to choose from, we make instituting a color-coded cutting board system quick, easy, and affordable!

Help prevent cross-contamination and allergen cross contact with a color-coded cutting board system! Pick up a green cutting board for vegetables and fruit, a yellow one for raw poultry and chicken, a red one for raw meats, and a blue one for fish and seafood. A tan cutting board is perfect for cooked meats, while a white one is ideal for bakery and dairy items. You can even create a food allergy system to help avoid the "Big 8" food allergens (wheat, shellfish, milk, eggs, fish, soy, tree nuts, and peanuts). Be sure to check out our color-coded probe thermometers and other food safety disposables for other products to help you prevent cross-contact.

Other Cutting Boards