What color cutting board is typically used for raw meats?

The use of a red cutting board is standard practice for raw meats due to its clear visual association with the color red, commonly linked to meat and blood. This convention helps prevent cross-contamination in food preparation areas. By using a specific color for raw meats, food handlers can easily identify which surface should only be used for that purpose, reducing the risk of pathogenic bacteria from raw meat contaminating other foods.

Choosing a color-coded system allows for better organization in kitchens, promotes hygiene, and supports food safety regulations. The other colors are typically designated for different food types, such as green for vegetables, blue for seafood, and yellow for poultry, further emphasizing the importance of using the appropriate cutting board for each food category.