Regards,

Ganka

What I understood from this page http://www.gourmetbritain.com/encyclo_entry.php?item=6720, catering establishments, in order to stop cross-contamination, use the following color-coded chopping boards:

White – used for bakery and dairy items
Green – salad and fruit
Red – raw meat
Yellow – cooked meat
Brown – vegetables
Blue – raw fish

Regards,

Ganka

Every great meal starts with a quality cutting board.

A cutting board has become a core part of our kitchens, for providing the chopping space for food preparation, or to serving of the finished meal. Up there with the chef’s knife, the cutting board is probably the most used kitchen tool in our home. A cutting board often doubles as a protective support or ‘hot plate’ for food arrangement. Every kitchen has at least two or more, and it’s not unusual to have 4 or 5 of them. We recommend that every kitchen has a minimum of two boards, one for fruits, fresh vegetables, bread and food that can be eaten raw. The other one is for cutting raw meat, poultry and fish. This way your risk of Salmonella is limited.

Glass cutting boards are stylish and easy to clean. While easier to clean, however, glass cutting boards tend to dent, roll or even chip knife edges, especially softer ones. Also, if used incorrectly, glass can break or chip itself, introducing glass to the food. The tops of glass cutting boards are slippery, meaning the food can slip when you cut food on them, leading to hand injuries.

Regards,

Ganka