What is the primary purpose of using color-coded cutting boards?

The primary purpose of using color-coded cutting boards is to prevent cross-contamination. Different colors are assigned to specific types of foods to help ensure that raw meats, vegetables, fruits, and other food categories are prepared using their designated boards. This system significantly reduces the risk of harmful bacteria, such as Salmonella or E. coli, transferring from one type of food to another, which can lead to foodborne illnesses.

By using color-coded boards, foodservice professionals and home cooks can quickly identify which board to use, reducing the chances of mixing raw and ready-to-eat foods. This practice is an essential part of food safety protocols in kitchens, as it promotes a cleaner and safer food preparation environment.