Colour-coded knives, cutting boards mandatory to prevent cross-contamination
Shillong, Oct 12: Meghalaya has prescribed separate, colour-coded chopping boards and knives for beef, mutton, chicken, pork and fish sellers to prevent cross-contamination and improve food safety.
A recent directive issued by Commissioner of Food Safety Dr Joram Beda requires meat and fish sellers to use dedicated cutting tools for each category.
Under the prescribed system, beef must be cut on red or orange chopping boards, mutton on yellow, chicken on light blue and pork on white. Fish must be handled on natural wood-coloured boards.
Knives must also be assigned to specific categories, with matching stickers: red for beef, yellow for mutton, light blue for chicken, white for pork and violet for fish.
The directive says chopping boards must be food-grade, non-porous and free from cracks or deep grooves where bacteria can accumulate. It also calls for the use of stainless steel knives, citing concerns over oxidation and rusting in aluminium knives.
Sellers have been directed to wash knives thoroughly with soap and hot water. The order specifies a water temperature of 82 degrees Celsius for treatment intended to eliminate heat-resistant microorganisms. Overnight salt treatment of chopping boards has also been recommended to inhibit microbial growth.
The directive cites rising temperatures and humidity associated with climate change as factors that can accelerate microbial growth, increase the risk of meat spoilage and raise concerns about foodborne and zoonotic diseases.
It warns that using the same knife or chopping surface for different categories of meat can transfer harmful microorganisms between food items.
The order invokes Section 30 of the Food Safety and Standards Act, 2006, and refers to existing food safety and hygiene requirements. It warns that violations could attract penal action under the Act.
