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Prevent cross contamination and food borne illness with color-coded Cut-N-Carry® Cutting Boards. Cut-N-Carry® Cutting Boards have an integrated food safety hook, enabling users to safely carry the board from a prep table to a pan. According to HACCP guidelines, yellow cutting boards should be used with poultry, blue with seafood, green with vegetables, red with raw meat, beige with cooked meat, and white with dairy.
Great For: food preparation, adhering to HACCP procedure, and preventing cross contamination.
Materials: durable copolymer material. Cut-N-Carry® Cutting Boards are NSF listed.