In commercial kitchens, there is a colour coding system for cutting boards that aims at preventing cross contamination. In this system, green boards are to be used for preparing fruits and vegetables. Even though the boards are washed and sanitised after use, it’s better to be safe than sorry!

If you have the storage space for multiple cutting boards in the home kitchen, this system is one of the best ways to prevent contamination and maintain a high standard of hygiene. If you don’t have the storage space … perhaps the red makes you prep faster. Regardless, this is a great  durable polyethylene cutting board with a soft exterior to reduce wear on your knife. The polyethylene is stain and aroma resistant and is dishwasher safe.