What is the primary value of color-coded boards in a kitchen?

• A. To decorate the kitchen.
• B. To help prevent cross-contamination by visually distinguishing raw vs ready-to-eat preparation surfaces.
• C. To identify the age of boards.
• D. To measure board thickness.

Answer: (B)

Color-coded cutting boards are used to prevent cross-contamination by giving a quick visual cue that separates surfaces handling raw foods from those used for ready-to-eat foods. This helps staff grab the correct board during busy times and ensures raw meat, poultry, or seafood isn’t inadvertently used with produce or prepared foods, reducing the chance of transferring bacteria. Cleanliness and proper sanitizing between uses remain essential, but the color system makes safe choices easier and faster. The other options don’t fit because decoration, board age, or measuring thickness don’t address food-safety practices or contamination risk.