What color should the cutting board be when preparing seafood?

The cutting board used for preparing seafood should be white. This color is designated specifically for seafood to help prevent cross-contamination and ensure food safety. Different colors for cutting boards are employed in food service to establish clear guidelines for food handling. Each color corresponds to a specific type of food product, which aids in maintaining hygiene standards within a kitchen.

Using a white cutting board for seafood makes it easy for food service personnel to identify what kind of food is being handled, minimizing the risk of allergens or harmful bacteria transferring between different types of food. Identifying colors helps streamline kitchen operations and reinforces a cautious approach to food preparation.