Shillong: The Meghalaya Food Safety Commissionerate has 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, issued by Commissioner of Food Safety Dr Joram Beda, makes the use of designated equipment mandatory as part of measures to improve hygiene and food safety.
Under the new system, beef sellers must use red or orange chopping boards and knives marked with red stickers. Yellow boards and knives with yellow stickers are designated for mutton, while chicken must be handled using light blue boards and knives with light blue stickers.
Pork sellers must use white boards and knives with white stickers, while fish sellers are required to use natural wood boards and knives marked with violet stickers.
The department said the measure aims to prevent the transfer of pathogens between different meat categories. It has also directed sellers to use food-grade, non-porous chopping boards that are free from cracks or deep grooves where bacteria could accumulate.
The directive further requires the use of stainless steel knives, citing concerns over the potential oxidation and rusting of certain aluminium alloy knives.
Knives must be thoroughly washed with soap or sterilised using hot water at 82°C. The department has also recommended treating chopping boards with salt overnight to inhibit microbial growth.
Food safety authorities have warned that using the same tools for different meat categories, or using rusted or non-standard knives, will be treated as a violation of food safety and hygiene requirements.
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