Which cutting board color is generally used for cooked meat?

In food service, color-coded cutting boards are designed to minimize the risk of cross-contamination and to promote food safety. The color white is commonly associated with cooked meats. This follows the general guidelines established in various food safety programs, where specific colors are designated for different food types.

By designating cooked meats to a white cutting board, it helps food service workers quickly identify the appropriate board to use when preparing or handling cooked foods, thereby reducing the possibility of raw and cooked foods coming into contact with each other. This practice is essential in preventing foodborne illnesses that can arise from improperly handling different types of food.

While other colors are used for specific food items—red is often designated for raw meats, green is typically for vegetables, and yellow is frequently used for poultry—understanding the rationale behind using a white cutting board for cooked meat ensures that food safety protocols are followed effectively in a food service setting.