Which color cutting board is assigned to raw meat?

The color cutting board assigned to raw meat is red. This color coding system is implemented in food safety practices to help prevent cross-contamination in the kitchen. The red cutting board serves as a clear visual cue for staff to recognize that it should be used specifically for raw meat, including beef, poultry, and pork. By using dedicated boards for different food groups, kitchens can reduce the risk of harmful bacteria being transferred to other food items, particularly those that are ready to eat or require minimal cooking.

In a professional kitchen, the use of color-coded cutting boards is an essential practice. Each color is designated for specific food types, helping to streamline food preparation processes while maintaining safety protocols. The other colors mentioned relate to other food categories: for instance, white might be used for dairy and bread, green for fruits and vegetables, and yellow for cooked meats or fish. This system aids kitchen staff in quickly identifying which cutting board to use for various ingredients, thereby enhancing hygiene and food safety.