color coding of chopping boards

[Tisha Alex]

Dear all, 

With regards to the color coding of chopping boards and knives, we are following 4 different color codes 1) vegetables,2) seafoods, 3)raw meat and 4)cooked products, no separate color codes for meat & poultry ie. whether its chicken or beef, raw meat is cut on the same chopping board in the butchery.

Now I am reviewing the HACCP manual and I am glad to seek  your  expert opinion on -

·         Is it beneficial to use separate chopping boards for RAW MEAT & RAW POULTRY? Or

·         is it alright to use same color coding for both meat & poultry if its RAW?

 

Please advise.

 

Thanks & best regards

 

Tisha Alex

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[Cijo Jacob]

Hi all, Same work surface for both raw meat & poultry could be fine if both are to be heat treated to more than 75 C core temp. but what if the same surface comes in contact with a product to be insufficiently cooked like a rare beef steak??????? Regards, Cijo Jacob Joseph --- On Thu, 10/28/10, Tisha Alex <Tisha...@jumeirah.com> wrote:

Please advise.   Thanks & best regards

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[Bobby Krishna]

Cijo,

You are right..heat treatment is the CCP for this decision.

Same applies to fish - don't use the same cutting board for sushi fish and for fish that will be cooked later.

The difference in cooking temperature is the criteria that decides the practice of storage in a chiller as well..the lowest shelf should have the food that will be cooked to the highest temperature. I think US FDA started with this and then when the uniform cooking temperature came in, this logic died out.

Bobby

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Bobby Krishna

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[Akbar Ali Chaudhry]

Doesn’t matter -Raw poultry or meat on the same cutting board. 4 categories enough!

 

Regards\

 

Akbar Ali Chaudhry

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[Nazer TC]

Dear All,

Please advice about the cooked vegetable (Finish product), can i use same chopping board of cooked meat ???

Regards,

Nasser