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Risk Management As Applied Food Safety, Sanitation and Security

This document discusses proper food safety practices when using chopping boards, including: - Using different colored chopping boards for different types of foods to prevent cross-contamination. - Washing and drying chopping boards properly after use to prevent bacteria growth. - Replacing chopping boards that become scratched, as scratches can harbor bacteria. Proper use and cleaning of chopping boards through color-coding and avoiding towel drying helps reduce risks to food safety.

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Katherine Montaner
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19 views

Risk Management As Applied Food Safety, Sanitation and Security

This document discusses proper food safety practices when using chopping boards, including: - Using different colored chopping boards for different types of foods to prevent cross-contamination. - Washing and drying chopping boards properly after use to prevent bacteria growth. - Replacing chopping boards that become scratched, as scratches can harbor bacteria. Proper use and cleaning of chopping boards through color-coding and avoiding towel drying helps reduce risks to food safety.

Uploaded by

Katherine Montaner
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Risk Management As Applied Food Safety, Sanitation and

Security.
 Green: Fruits & Vegetables.

 Yellow: Raw Poultry

 Blue: Fish & Seafood

 White: Dairy Products.

 Tan: Cooked Meats

 Red: Raw Meat.


The brown chopping board is used for the preparation
of vegetables, such as root vegetables
 Plastic purple chopping boards can significantly reduce the risk of
gluten contamination in your kitchen or cafe.
 Yes because it is proper way to prevent bacteria from being transferred to different
types of food because preventing bacteria is important to food safety and of course
colour coded boards make everything to be easier to rem which ones to used and
used to separate different types of food.
 High density chopping boards are much more durability than low-density boards
and therefore are perfectly suited for busy commercial kitchens and restaurants
and it is washed and dried in a commercial dishwasher while Low density
chopping board is Much lighter and easier to carry around kitchens and it is more
prone to knife scratches as the polyethylene plastic is less dense.
 Nothing more important after using your chopping boards is taking care of it by
washing and drying it using the racks and not a towel or any cotton because based
on the article I read, towel can cause a breeding ground for bacteria so for me it’s
better to dry each chopping board using racks.
 Maybe we should replace it when it is covered by scratches after using the sharp
knife because it is the perfect hiding place for the bacteria because it is hard to
clean every part of the chopping board.
Submitted By: Katherine Paula M. Gumba 1HM3

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