Shillong, Oct 12: The Meghalaya Food Safety Commissionerate has again directed meat and fish sellers across the state to use separate colour-coded chopping boards and knives for different types of meat to prevent cross-contamination.
The directive was originally issued by Commissioner of Food Safety Dr Joram Beda in July.
Under the new system chopping boards must be of different colours for different meats and knives must also bear matching coloured stickers. The colours are red/orange for beef, yellow for mutton, light blue for chicken, white for pork, while fish will use natural wooden boards and knives marked with violet stickers.
The department also directed sellers to ensure that chopping boards are food-grade, non-porous and free from cracks or deep grooves where bacteria could accumulate. The use of stainless steel knives over aluminium alloys was mandated.
Knives are to be thoroughly washed with soap or sterilised using hot water at 82°C. The directive also recommends overnight salt treatment of chopping boards to inhibit microbial growth. Non-compliance with the directive could invite penal action under the Food Safety and Standards Act 2006.
