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  • We have found the online program very easy to use and very comprehensive and it has fitted perfectly with the food safety requirements of our business.

    John - Manager

  • I think the course is really good because you can log back out and save your spot within the module. The modules seemed very precise to the point with images that associated to the particular topic which made learning interesting.

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Should I have different coloured chopping boards?

17/09/2014 - 11:28 am

There is no legal requirement to have different coloured chopping boards for different food groups.

Although some food businesses believe separate boards for different food groups to reduce the risk of cross-contamination. The following 6-board colour-coding system is commonly used by manufacturer's of chopping boards (however, ensure you check your own chopping board system as the colour-coding varies between food businesses):

Red = Raw Red Meats

Yellow= Raw Chicken

Brown= Cooked Meats

Blue = Seafood

White = Dairy & Bakery

Green = Fruit & Vegetables

My personnel view is coloured cutting boards maybe a higher risk as people may get a false sense of security and not properly clean and sanitize boards after each use.

It is particularly important to keep raw foods separate to ready to eat food  - especially raw meat.

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