Which color cutting board should be used for raw meat?

The color red is designated for cutting boards used for raw meat due to standardized color-coding systems in food service operations. This system helps to minimize cross-contamination by assigning specific colors to various food types. By using a red cutting board specifically for raw meat, it becomes easier for kitchen staff to quickly identify which surface is appropriate for processing raw proteins, reducing the risk of spreading harmful bacteria that may be present in raw meat to other foods, such as vegetables or cooked items.

The other colors have specific uses: white is typically used for dairy and baked goods, green is reserved for fruits and vegetables, and yellow is often designated for cooked meats or poultry. This organized approach aids in maintaining food safety and hygiene standards within food service environments.