6 Colour Coded Chopping Boards & Their Uses | Hotel Management & Culinary Students

6 Colour Coded Chopping Boards & Their Uses | Hotel Management & Culinary Students Do you know why professional kitchens use different coloured chopping boards? 👨‍🍳 In this video, we explain the Colour-Coded Chopping Board System in simple and easy English, especially for Hotel Management, Culinary Arts and Food Production students. You will learn the meaning, use and importance of the different chopping board colours and how colour coding helps in maintaining proper food hygiene and reducing the risk of cross-contamination. 🔪 In This Video: 🔴 RED Chopping Board – Raw Meat & Poultry 🔵 BLUE Chopping Board – Raw Fish & Seafood 🟡 YELLOW Chopping Board – Cooked Meat & Poultry 🟤 BROWN Chopping Board – Vegetables & Root Vegetables 🟢 GREEN Chopping Board – Fruits & Salads ⚪ WHITE Chopping Board – Dairy & Bakery Products 🧼 We Also Cover: ✔ Proper cleaning of chopping boards ✔ Washing & sanitising ✔ Cross-contamination prevention ✔ Damaged chopping boards ✔ Proper storage of boards ✔ Importance of colour coding in professional kitchens ✔ Food safety & kitchen hygiene 🎓 Useful For: • Hotel Management Students • Food Production Students • Culinary Arts Students • Hospitality Management Students • Chef & Kitchen Staff • Food Safety & Hygiene Students This topic is especially useful for Hotel Management Exams, Viva, Practical Classes, Interviews and Kitchen Training. 📌 Easy way to remember: RED → Raw Meat BLUE → Fish & Seafood YELLOW → Cooked Meat BROWN → Vegetables GREEN → Fruits & Salads WHITE → Dairy & Bakery ⚠️ Note: Colour-coding systems can vary between kitchens and food-safety standards, so always follow the system used by your workplace or institution. If you found this video useful, don't forget to LIKE 👍 | SHARE 📲 | SUBSCRIBE 🔔 Hotel Management Guru Learn • Practice • Grow 👨‍🍳🏨