Which colour chopping board is typically used for meat?

Prepare for the REHIS HACCP Exam with flashcards and multiple choice questions. Each question includes hints and explanations to aid your understanding. Pass your REHIS Hazard Analysis and Critical Control Point Exam with confidence!

Multiple Choice

Which colour chopping board is typically used for meat?

Explanation:
In HACCP practice, color-coded chopping boards help prevent cross-contamination by assigning each food type its own board. Red is the color most commonly set aside for meat, especially raw meat, to keep it separate from boards used for other foods. This visual cue helps reduce the risk of transferring pathogens from meat to ready-to-eat foods or produce. Other colors are typically used for different groups—blue for fish, green for vegetables, and white for dairy or bakery—so meat doesn’t get prepared on the same surface as those foods.

In HACCP practice, color-coded chopping boards help prevent cross-contamination by assigning each food type its own board. Red is the color most commonly set aside for meat, especially raw meat, to keep it separate from boards used for other foods. This visual cue helps reduce the risk of transferring pathogens from meat to ready-to-eat foods or produce. Other colors are typically used for different groups—blue for fish, green for vegetables, and white for dairy or bakery—so meat doesn’t get prepared on the same surface as those foods.

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