Maintaining food safety standards and reducing the risk of cross-contamination in your commercial or institutional kitchen can be made easier with the use of color-coded cutting boards. These versatile tools are a must-have for any professional foodservice operation, helping to protect against foodborne illnesses by keeping raw and cooked foods separate, thus minimizing bacteria transfer.
Durable and Secure Design
Practical and Hygienic
Vivid Colors for Enhanced Food Prep Safety
Incorporating color-coded cutting boards into your bustling commercial kitchen is a simple yet effective way to ensure staff follow proper food handling procedures and minimize the spread of foodborne illnesses. Use the blue board for raw seafood, the yellow one for raw poultry, and the red for raw meat. Salad, fruit, and vegetable preparation can be done on the green board, while cooked meats can be carved on the brown board. Dairy and bakery items can be handled on the white board. Special dietary needs such as food allergies can be accommodated using the purple board.
San Jamar color-coded cutting boards are an indispensable tool for preventing cross-contamination, foodborne illness, and accidents in your commercial kitchen. Stock up on Cook's selection of San Jamar color-coded cutting boards to equip your foodservice establishment with the necessary tools for success.
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San Jamar cut and carry boards are crafted to be both robust and lightweight, featuring a non-slip surface. Their durable, non-porous copolymer construction resists cuts and grooves where dirt and bacteria can accumulate, ensuring that knives remain sharp and cutting surfaces remain hygienic. The non-slip corner grips prevent the boards from moving around on countertops, reducing the risk of accidents. To enhance stability and safety, pair the board with a grip board mat, eliminating the need for unsanitary towels to prevent slipping and potential knife-related injuries.
A patented food safety hook minimizes hand contact with the board, making it simple to carry these boards around the kitchen without contaminating hands or clothes. This feature also aids in convenient storage and drying in a designated area after a busy shift. An integrated ruler embossed on the surface simplifies measuring and portioning tasks, adding to the board's functionality.
San Jamar color-coded cutting boards play a key role in the USDA’s Hazard Analysis and Critical Control Point (HACCP) program. Often called chopping boards, their bold and easily recognizable colors help chefs and kitchen staff assign specific colors for different uses and quickly identify the appropriate board for the task. Whether it's separating raw vegetables from raw meat or carving cooked poultry, this color-coded system supports adherence to kitchen hygiene protocols, preventing cross-contamination.
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