What color of cutting board should be used for raw meat to prevent cross-contamination?

The color red is specifically designated for use with raw meat to help prevent cross-contamination in food safety practices. This color coding system is widely adopted in food service environments to ensure that staff members can easily identify which cutting boards are intended for raw meat and which are for other types of food, such as vegetables or cooked foods. By using a red cutting board exclusively for raw meat, the risk of transferring harmful bacteria from raw meat to other foods is significantly reduced, thereby enhancing overall food safety and minimizing the likelihood of foodborne illnesses.