What color cutting board should be used for raw poultry?

Raw poultry should be prepared on a color-coded cutting board specifically designated for its use, which is typically indicated by the color yellow in many food service environments. Using a yellow cutting board helps to prevent cross-contamination as it visually distinguishes the board from those used for other food types, such as fruits and vegetables or raw meats.

In food safety practices, color coding is crucial to ensure that different types of food are handled on separate surfaces, minimizing the risk of foodborne illnesses. The use of yellow for poultry is an industry standard that can help employees quickly identify the appropriate tools for different food items, promoting safer food handling practices.

Options that suggest red, green, or blue do not align with standard color coding. Red is often reserved for raw meat, green for vegetables, and blue for seafood, which emphasizes the importance of adhering to the correct color-coding system for food safety.