HUMAN NUTRITION

Detailed explanation-1: -You should use a blue chopping board for raw fish, including shellfish. For example, you would use it for fish such as cod, haddock, and pollock, for oily fish such as tuna, salmon, and mackerel, and shellfish such as prawns, squid, and mussels.

Detailed explanation-2: -Blue chopping board This colour chopping board should be used only for raw fish and shellfish. Seeing as shellfish are one of the 14 main allergens, it can be potentially dangerous to cross-contaminate food on this chopping board.

Detailed explanation-3: -Colour coded to prevent cross contamination, the blue chopping board is used for the preparation of raw fish in the kitchens of Hotels, restaurants and cafes.

Detailed explanation-4: -White chopping boards-bakery and dairy products. Yellow chopping boards-cooked meat. Brown chopping boards-root vegetables. Red chopping boards-raw meat. Blue chopping boards-raw fish. Green chopping boards-salad, fruit and fresh vegetables.