Rank: New forum user 
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hi im fairly new to this,so i was wondering if anybody could help me out.
does anybody know of any regs or guidence relating to the colour codes on chopping boards and knifes in commercal kitchens? such as if the kitchen has to have this with the relevent signage or not.
thanks
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Rank: Super forum user
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The food hygien Regs do require that food to be eaten raw is prepared with separate utensils to that which is to be cooked. I cannot place if there is a natoonally recognised code, although red for items to be cooked springs to mind from somehwere,
Bob
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Rank: Super forum user 
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My friend Google says
White - used for bakery and dairy items.
Green - Salad and fruit
Red - Raw meat.
Yellow - Cooked meat.
Brown - Vegetables.
Blue - Raw fish.
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Rank: Super forum user
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Also - Google throws up plenty of 'chopping board colours sign' providers
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Rank: Forum user
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boblewis wrote:The food hygien Regs do require that food to be eaten raw is prepared with separate utensils to that which is to be cooked. I cannot place if there is a natoonally recognised code, although red for items to be cooked springs to mind from somehwere,
Bob Err, not quite right. 852/2004 states food safety must be ensured throughout the food chain. It also states a food business must implement a food safety management system (ie HACCP). The regs do not require separate utensils. One's HACCP will have measures to ensure the risk of cross contamination is eliminated. This could be effective cleaning and disinfection after raw but before cooked. The easiest way though is to use colours. The industry has six standard colours but many businesses will just use four of them, for example combining white, brown and yellow.
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Rank: Super forum user
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I'm with Phillip on this - though you will also have to ensure some degree of training and supervision, as there is absolutely no point in providing separate colours for boards, knives etc if no one knows what they are for and why it is necessary to separate high risk foods in such a way. The signage is helpful as a reminder but should not be relied upon for the whole understanding thing.
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Rank: Forum user
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Phillip & bilbo are right here. It is down to the company HACCP system how they manage the food safety. The controls they decide could include colour coding of chopping boards. Many do.
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Rank: New forum user
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thanks everyone for your input, i will have a look into the HACCP system at work. as we do have some colour coded boards/knifes but not the full colour range and no signage at all relating to this, i have had no luck with middle management on this issue.
has anyone had any dealings with the food standards agency?
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Rank: New forum user
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The replies are all very technical simple idea and cost saving make your own posters. Simple A4 page with the required colours and a picture of the item(s) it can be used for I work with multi nationals and every one of them understands Blue = Raw Fish (Blue box and a fish picture pasted on top).
I was wondering do any of you have to do hygiene inspections as we do offshore. S.Swain if you are having a problem with middle management drop a packet of Imodium on their desk and tell them to keep it handy.
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Rank: Super forum user 
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Mordawski wrote:drop a packet of Imodium on their desk and tell them to keep it handy. Surely he'd have to be a doctor to do that ;-)
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Rank: Forum user
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Food safety issue surely!!!
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Rank: Forum user 
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In Safer Food, Better Business, which is the Food Standards Agency own HACCP system, all it states is "Never use the same chopping board board or knives for preparing raw meat/poultry and for ready-to-eat food (Unless they have been thoroughly cleaned and disinfected in between). So how you choose to do this is upto the company themselves. SFBB is available free from the FSA on www.food.gov.uk
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