Color coding is the first step in an effective food safety program.
Assists in complying with HACCP for separation of potentially hazardous foods:
Red: Raw Meats
Blue: Seafood
Tan: Cooked Meats
Green: Fruits/Vegetables
Yellow: Poultry
White: Dairy
Assists in complying with FDA Food Code 3-302.11 for protecting food from cross-contamination.
NSF certified and commercial dishwasher safe.
Rubbermaid Color Coded Cutting Board System
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