One colour per food category

01

Red — Raw Meat

Keep raw red meat and mince on a dedicated surface to prevent cross-contamination.

02

Yellow — Raw Poultry

Reserve for raw poultry, one of the highest-risk categories in a busy kitchen.

03

Blue — Seafood

Use for raw fish and shellfish. Rinse and sanitise between different species if needed.

04

Green — Produce

Fruit, vegetables, and salad prep stay separate from protein stations.

05

White — Dairy / Bakery

Dairy, bakery, and ready-to-eat items that should never share a raw protein board.

06

Brown — Cooked Meat

Cooked meats and reheats. Never return them to a raw-meat board.