Hotel Kitchen Chopping Board Colour Coding and Uses

In every professional hotel kitchen, food safety, hygiene, and cross-contamination control are top priorities. One of the most effective ways to maintain cleanliness and prevent foodborne illnesses is by using colour-coded chopping boards. This simple system ensures that each food category is handled on a dedicated board, reducing the risk of contamination and improving kitchen workflow.

Below is a complete guide for hotel teams, culinary staff, and trainees.

Why Colour Coding Matters in Hotel Kitchens

• Ensures strict hygiene standards

• Prevents cross-contamination between raw and cooked foods

• Helps kitchen staff work efficiently and systematically

• Meets hotel audit, FSSAI, and HACCP guidelines

• Creates a safe and consistent working environment

Chopping Board Colour Codes and Their Uses

Hotel kitchens typically use six to eight colour-coded boards. Here is the standard classification used globally:

1. Red Chopping Board – Raw Meat

Use for:

• Raw beef

• Raw lamb

• Raw porkPurpose:

• Prevents bacteria from raw meat contaminating other food items

2. Yellow Chopping Board – Raw Poultry

Use for:

• Raw chicken

• Raw turkey

• Other poultry itemsPurpose:

• Helps keep poultry-related bacteria (like salmonella) contained

3. Blue Chopping Board – Raw Fish & Seafood

Use for:

• Raw fish

• Shellfish

• Seafood preparationsPurpose:

• Avoids transfer of strong odours and seafood allergens to other foods

4. Green Chopping Board – Fruits & Vegetables

Use for:

• Fresh vegetables

• Leafy greens

• Fruits & saladsPurpose:

• Keeps plant-based foods free from contamination from meat or seafood

5. Brown Chopping Board – Cooked Meats

Use for:

• Cooked meat carving

• Cooked chicken and poultry

• Grilled or roasted itemsPurpose:

• Ensures cooked food stays hygienic after heat treatment

6. White Chopping Board – Bakery & Dairy

Use for:

• Bread

• Pastries

• Buns and bakery items

• Cheese and dairyPurpose:

• Keeps bread and dairy items hygienic and odour-free

7. Purple Chopping Board – Allergen-Free Food (Optional but Recommended)

Use for:

• Gluten-free preparation

• Nut-free meals

• Lactose-free mealsPurpose:

• Prevents allergen cross-contact for sensitive guests

Best Practices for Using Colour-Coded Chopping Boards

• Wash and sanitize boards before and after every use.

• Store boards upright on labelled racks.

• Replace boards with deep knife cuts or surface damage.

• Train all kitchen staff on colour coding during induction.

• Display a Colour Coding Chart in the preparation area.

• Ensure chefs strictly follow board allocation during busy service hours.

Colour-coded chopping boards play a crucial role in maintaining safety, hygiene, and operational excellence in a hotel kitchen. By following this system, hotels can ensure clean food handling, reduce contamination risks, and maintain international kitchen standards.