What color cutting board is typically used for raw poultry?

The typical color used for cutting boards designated for raw poultry is red. This color-coding system is implemented to help prevent cross-contamination in food preparation areas. By using a specific color for raw poultry, food service staff can easily identify which cutting board is intended for that type of product, thereby reducing the risk of harmful bacteria, such as Salmonella or Campylobacter, being transferred to other foods.

While the other colors serve specific purposes—blue often indicates seafood, green is typically for fruits and vegetables, and yellow is associated with cooked meats—red is standardized for raw poultry. This clear differentiation assists in maintaining food safety protocols and effective kitchen hygiene practices, ensuring that food is prepared in a manner that minimizes health risks.