Guide: Color-Coded Cutting Boards for Safer Food Handling.

Used exclusively for raw red meat (beef, pork, game). Raw meat carries a high bacterial risk and should never contact ready-to-eat food.

Used for chicken, turkey, and other poultry. Poultry often carries bacteria like salmonella, requiring strict separation.

Used for fish, shellfish, and mollusks. Protects against allergens (fish allergy) and bacteria linked to seafood.

Used for salad, fruit, vegetables, and herbs. These are often served raw, making it critical the board is free from meat juices.

Used mainly for cheese, pastries, and bread. The white color makes dirt easy to spot, and separation prevents strong flavors (like onion) from transferring to fatty dairy products.

Used for roasts, sausages, and other cooked meats. Separates cooked (bacteria-free) from raw meat.

Increasingly common for “free-from” cooking, e.g., gluten-free or strict vegan, to protect guests with severe allergies.