What are the colour codes on food?

According to the Food Standards Agency, the traffic light labeling system is designed to provide consumers with an easy-to-understand guide to the nutritional content of pre-packaged foods. This means that the colour codes on food are designed to help you make informed decisions, whether you're navigating the supermarket aisles or ensuring food safety in a commercial kitchen.

Quick Summary

This article explains the two primary uses of colour codes on food: the red, amber, and green traffic light system for nutritional content on packaging, and the standardized safety-based color-coding used in commercial kitchens to prevent cross-contamination.

Key Points

• Nutritional Traffic Lights: The red, amber, and green system on food packaging signals high, medium, or low levels of fat, sugar, and salt.

• Kitchen Safety Coding: In commercial settings, colour-coded equipment (like red for raw meat, green for vegetables) prevents dangerous cross-contamination.

• Amber Means Moderation: Amber on a traffic light label means a medium level of a nutrient, acceptable for consumption most of the time.

• Red is a Warning: A red light on packaging indicates high levels of a nutrient, suggesting the item should be consumed less frequently.

• Know the Context: The meaning of food colour codes depends on whether they are for consumer nutritional information or commercial food safety protocols.

• Psychology vs. Data: Don't confuse brand colour psychology with factual nutritional data; always check the label for specifics.

• Allergen Codes: Special colour codes, like purple, are sometimes used for allergen-free food preparation to protect vulnerable consumers.

The Traffic Light Labeling System on Food Packaging

Many pre-packaged foods feature a traffic light system on the front of the pack to provide a quick visual summary of its nutritional value. This voluntary system uses colours to indicate whether a product has high (red), medium (amber), or low (green) levels of certain nutrients. The primary nutrients highlighted by this system are:

• Fat: This includes total fat content.
• Saturated Fat: A specific type of fat that should be consumed in moderation.
• Sugar: The total sugar content, including both natural and added sugars.
• Salt (Sodium): Often presented as salt, but refers to the product's sodium content.

Interpreting the Traffic Lights:

• Green: Green indicates a low amount of the nutrient. A food with mostly green lights is considered a healthier choice for regular consumption.
• Amber: Amber signals a medium level of the nutrient. Foods with mostly amber lights can be eaten most of the time.
• Red: Red signifies a high amount of the nutrient. These foods should be consumed less often and in smaller amounts.

For example, when comparing two similar products, a consumer should opt for the one with more green and amber and fewer red lights to make a healthier choice. It's crucial to check the 'per 100g' or 'per serving' information for a complete picture, as portion sizes can vary and affect overall intake. This system is a powerful tool for making quick, informed decisions while shopping, especially for nutrients like sugar and salt, which are often hidden in processed foods.

Colour Coding for Food Safety in Commercial Kitchens

Beyond consumer packaging, colour coding is a critical safety measure in professional kitchens to prevent cross-contamination. The Hazard Analysis and Critical Control Points (HACCP) principles encourage the use of dedicated colours for different food groups and tasks. This standardisation minimizes the risk of foodborne illness and protects individuals with allergies. Different coloured chopping boards, knives, and other utensils ensure that raw meat, for example, never comes into contact with cooked foods or vegetables during preparation.

Here is a common colour-coding scheme for commercial food preparation:

• Red: Raw meat (like beef, poultry).
• Blue: Raw fish and seafood.
• Yellow: Cooked meats.
• Green: Fruits and salads.
• White: Dairy products and bakery items.
• Brown: Root vegetables.
• Purple: Allergen-free foods.

This system extends beyond just food preparation surfaces to cleaning equipment as well, further mitigating the risk of cross-contamination. The specific colours can vary, but the principle remains the same: a visual, segregated system to enhance hygiene and safety.

The Role of Colour Psychology in Food Marketing

While not a regulatory code, the psychological use of colour on food packaging is another form of colour-coding that influences consumer perception. Food brands strategically use colours to evoke specific emotions and influence purchasing decisions.

• Red: Can signal excitement and appetite stimulation, often used for snacks and beverages to create a sense of urgency.
• Green: Strongly associated with health, freshness, and natural ingredients, making it popular for organic products.
• Yellow: Evokes feelings of warmth and happiness, used to attract attention, especially from younger audiences.
• Black: Conveys luxury, sophistication, and a premium feel, used for high-end products.

Understanding this psychological aspect helps consumers distinguish between marketing tactics and genuine nutritional information. While a green-packaged product may look healthy, the traffic light label provides the factual nutritional breakdown.

Comparison: Nutritional vs. Safety Colour Codes

Feature	Nutritional Traffic Light System	Food Safety Colour-Coding (HACCP)
Purpose	To inform consumers of the fat, sugar, and salt content of pre-packaged food.	To prevent cross-contamination in commercial food preparation.
Application	On the front of pre-packed food and drink products.	On kitchen equipment (chopping boards, knives, utensils).
Colour Meaning	Green (low), Amber (medium), Red (high) based on nutrient levels.	Red (raw meat), Blue (raw fish), Green (vegetables), etc., based on food type.
Legality	Voluntary in many regions, but based on set criteria.	Often a core part of mandatory food safety and hygiene protocols.
Beneficiary	The general consumer making purchasing decisions.	Kitchen staff, management, and end-consumers' safety.

Conclusion: Empowering Choices Through Colour

Ultimately, understanding the different colour codes on food empowers individuals to make better choices for their health and safety. The traffic light system offers a simple, at-a-glance guide to nutritional content, helping consumers navigate the complexities of processed food labeling. Simultaneously, the food safety colour-coding used in commercial settings ensures that the food we eat is prepared hygienically and safely, protecting against cross-contamination and allergens. Being aware of these distinct systems allows you to not only choose healthier options but also appreciate the rigorous standards that contribute to safe food preparation. By paying attention to both the packaging and the protocols behind the scenes, consumers can become more informed and confident about their food choices.

What are the colour codes on food?

Nutritional Colour Codes: The traffic light system on food packaging uses green (low), amber (medium), and red (high) to indicate the levels of fat, saturated fat, sugar, and salt.

Food Safety Colour Codes: In commercial kitchens, colours are used to prevent cross-contamination. Red is for raw meat, green for vegetables, and blue for raw fish.

Packaging Colour Psychology: Brands use colour to influence consumer perception. Green often suggests 'healthy' or 'natural', while red can stimulate appetite.

Reading a Label: When choosing products, aim for more green and amber labels, and fewer red ones, especially for everyday foods.

Kitchen Equipment: Colour codes are applied to chopping boards, knives, and other utensils to segregate food types and ensure hygiene.

Frequently Asked Questions

What does a red colour code on food packaging mean?

A red colour code on a food package's traffic light label indicates a high level of fat, saturated fat, sugar, or salt. These products should be consumed less often and in smaller quantities.

What is the traffic light system on food?

The traffic light system on food is a voluntary labeling scheme, primarily in the UK, that uses green, amber, and red to give consumers a quick, at-a-glance guide to the fat, saturated fat, sugar, and salt content of a product.

Why do commercial kitchens use colour-coded chopping boards?

Commercial kitchens use colour-coded chopping boards to prevent cross-contamination between different types of food. For example, a red board for raw meat and a green board for vegetables.

Is the traffic light labeling system mandatory everywhere?

No, the traffic light labeling system is a voluntary scheme in many places, including the UK. However, the use of color-coding for food safety in commercial settings is often required as part of mandatory health and hygiene protocols.

What colour is used for allergens in food safety coding?

Purple is commonly used as the designated colour for handling allergen-free foods in commercial kitchens. This prevents cross-contact with common allergens like nuts or gluten.

How can I compare two products using the traffic light labels?

To compare two similar products, look at their traffic light labels. Choose the product that has more green lights and fewer red lights for a healthier option.

What does an amber colour code mean on a label?

An amber colour code means the food contains a medium level of a particular nutrient. Products with mostly amber labels can be eaten most of the time.