Why are color-coded cutting boards useful in food handling?

Color-coded cutting boards are an essential practice in food safety primarily because they help prevent cross-contamination. Each board is designated for specific food types—such as raw meat, vegetables, or dairy—using distinct colors. This system reduces the risk of harmful bacteria from raw foods, especially meat, contaminating other food items that may not require cooking, such as salads or ready-to-eat foods.

By utilizing different colored boards, food handlers can easily identify which board to use for specific tasks, reinforcing hygiene protocols and minimizing the chance of foodborne illnesses. For instance, using a red board for raw meat and a green board for fresh produce ensures that the two do not come into contact, which is crucial for maintaining food safety.

The other options do not accurately reflect the primary purpose of color-coded cutting boards in a professional kitchen environment. Aesthetic appeal, age indication, or specific meat identification, while they may have some relevance, do not address the critical need for preventing cross-contamination.