San Jamar Color-Coded
Cutting Board System
The Saf-T-Grip system assigns a dedicated color to each food group, preventing cross-contamination and keeping your kitchen safe.
Know Your Board Colors
Each color is designated for a specific food group. Using the right board every time is one of the simplest ways to prevent cross-contamination.
Red
Raw Meat
Pork
Lamb
Veal
Venison
Raw meats carry high pathogen risk. Always use a dedicated red board and sanitize after each use.
White
Dairy & Bakery
Butter
Bread
Pastries
Baked Goods
A white board keeps dairy and bakery products free from residue of raw proteins and allergens.
Yellow
Raw Poultry
Turkey
Duck
Cornish Hen
Quail
Raw poultry requires cooking to 165°F (74°C). Keep it separate from all other foods on a yellow board.
Green
Fruits & Vegetables
Tomatoes
Peppers
Fruits
Herbs
Fresh produce can become contaminated by raw meat residue. Always use a clean green board for fruits and vegetables.
Blue
Seafood
Shrimp
Shellfish
Crab & Lobster
Mussels & Clams
Seafood allergens are among the most severe. A dedicated blue board prevents cross-contact with other food groups.
Brown
Cooked Meats
Grilled Chicken
Deli Meats (Ham, Turkey)
Burger Patties
Pulled Pork
Cooked meats must never touch surfaces used for raw products. The brown board keeps ready-to-eat proteins safe.
Purple
Allergen-Free Foods
Nut-Free Preparations
Dairy-Free Products
Soy-Free Foods
Allergen-Sensitive Meals
The Saf-T-Zone purple board is reserved for preparing foods free from specific allergens, protecting sensitive customers.
Why Color-Coding Matters
Prevents Cross-Contamination
The leading cause of foodborne illness. Dedicated boards stop harmful bacteria from spreading between raw and cooked foods.
HACCP Compliance
Color-coded systems align with the USDA’s Hazard Analysis and Critical Control Points program, keeping your operation inspection-ready.
Allergen Management
Dedicated boards for allergen-free prep protect customers with food sensitivities from dangerous cross-contact.
Easy Staff Training
Visual color cues make it simple for every employee to grab the right board instantly, no guesswork required.
Best Practices
Clean & Sanitize After Every Use
Wash with hot soapy water after each use, then sanitize. Color-coding is not a substitute for proper cleaning.
Replace Worn Boards
Deep grooves and cuts harbor bacteria. Replace boards when the surface becomes heavily scarred or discolored.
Post a Color Chart
Display the San Jamar Smart Chart near your prep area so every team member knows which board to use for each food group.
Store Boards Properly
Use the patented Food Safety Hook for sanitary transport and storage. Never stack wet boards flat — air dry vertically.
Color-coded cutting board information based on the HACCP system recommended by San Jamar and the USDA.
Ready to Color-Code Your Kitchen?
Get the San Jamar Saf-T-Grip Color-Coded Cutting Board System and start preventing cross-contamination today.
★ HACCP-compliant • Dishwasher safe • Non-slip grip corners
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