Cutting sheets are available in 7 different colours based on the so-called HACCP principle used in professional kitchens. Put briefly, it means that a differently coloured cutting board should be used for each group of raw ingredients.
This ensures a high level of food hygiene and minimises the risk of food poisoning from campylobacter or salmonella. If you change the cutting sheet depending on the category of raw material you are currently preparing, you will ensure the best possible food hygiene.
Red for raw meat | Green for vegetables | Yellow for poultry | Blue for seafood | White for dairy products | Black for serving| Purple for Vegan food