Which color cutting board is recommended for raw poultry?

The choice of a red cutting board for raw poultry is recommended due to its association with the safe handling of this particular food item. The use of color-coded cutting boards is an essential practice in kitchens to prevent cross-contamination between different food types.

Red is designated specifically for raw meats, and more importantly, raw poultry, which is particularly susceptible to pathogens like Salmonella and Campylobacter. Utilizing a red cutting board helps cooks and kitchen staff visually differentiate it from boards used for other items, such as vegetables or cooked foods, which reduces the risk of spreading bacteria from one surface to another.

Each color coding scheme in food preparation is designed to enhance food safety and ensure that employees can quickly identify which cutting boards should be used for specific food items, helping to maintain hygiene and prevent foodborne illnesses.