Navy Food Service Organization Practice Test

The correct choice for the color cutting board to be used for poultry is yellow. This color coding system is significant in food safety practices, particularly in the Navy Food Service Organization, to prevent cross-contamination in food preparation environments.

Each color is designated for a specific type of food to help maintain hygiene and minimize the risk of foodborne illnesses. Yellow cutting boards are specifically designated for poultry, which includes chicken, turkey, and other fowl. This is primarily because poultry is more susceptible to bacteria such as salmonella and Campylobacter, making it essential to have a separate board to reduce the chances of transferring harmful bacteria to other food items.

In contrast, colors like red are typically assigned to raw meat, green is usually used for fruits and vegetables, and white often denotes dairy products or other types of prepared food. By using a yellow cutting board for poultry, food service personnel can ensure a systematic approach to food safety and sanitation, which is crucial in maintaining the health and safety of those they serve.