Food SafetyPDF

Chopping Board Colour Chart

A printable colour-coded chopping board chart for the kitchen wall, with what each colour is for, plus a weekly board condition check.

Free downloadReady to useUK compliant
Chopping Board Colour Chart
PDF
2 printable sheets
In one sentence

UK kitchens use red boards for raw meat, blue for raw fish, yellow for cooked meat, green for salad and fruit, brown for raw vegetables, white for bakery and dairy, and purple for allergen-free orders. This free PDF chart sets that out for the wall, with a weekly board check.

Colour-coded chopping boards stop raw food and ready-to-eat food sharing a surface, which is one of the most common ways E. coli and Salmonella spread in a kitchen. The colours are a widely used industry convention rather than a legal requirement, but preventing cross-contamination between raw and ready-to-eat food is the law, and an EHO will ask how you do it. This chart sets out the standard UK colours so everyone in the kitchen uses the same system.

What's in the PDF

1

Chopping Board Colours

The usual UK colour code. Use the same colours for knife handles where you can. Columns: Colour · Use for · Examples.

2

Weekly Chopping Board Check

Replace any board that is deeply scored, warped, cracked or stained. Columns: Week Commencing · Boards Checked · Boards Replaced (colour) · Knives Checked · Checked By · Signature.

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Why you need this

Food hygiene law requires you to prevent cross-contamination between raw and ready-to-eat food
The FSA's E. coli O157 guidance expects separate equipment for raw and ready-to-eat food, or proper controls where that is not possible
A chart on the wall means agency staff and new starters use the right board from their first shift
Scored or stained boards harbour bacteria and should be replaced, so checking them is part of the system

What's included

The six standard UK chopping board colours plus purple for allergen-free
Examples of what goes on each board
A weekly board condition and replacement check

How to use this template

1

Print it and put it above the prep area

Where the boards are kept and where people choose one.

2

Match your knives and storage

Many kitchens use colour-coded knife handles too, and a rack that keeps each colour apart.

3

Wash boards properly between uses

A dishwasher at a high enough temperature, or hot soapy water followed by a sanitiser. Never just a wipe.

4

Check them weekly

Use the check sheet to note boards that are deeply scored, warped or stained, and replace them.

Tips for getting the most from this template

Put a damp cloth under the board so it does not slip
Store boards upright in a rack so they dry and do not touch each other
Colour coding does not replace cleaning: a red board used for raw chicken then raw beef still needs washing in between
If you only have room for two boards, keep one strictly for raw food and one strictly for ready-to-eat

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Tools & Templates offer

The weekly check without the clipboard

30 days free+1st month free
  • Weekly equipment checks that remind themselves
  • Photos of damaged boards logged with the check
  • Cleaning schedules in the same app
  • Records ready for an inspection

Paddl turns the board and knife check into a weekly routine on the kitchen tablet or a chef's phone, reminds whoever is on shift, and keeps the record with a time and a name for your EHO.

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