What does the red cutting board indicate?

In culinary practice, the use of colored cutting boards is essential for food safety and to prevent cross-contamination. The red cutting board is specifically designated for raw meats. This includes all types of meats that are not considered ready to eat, such as poultry, beef, pork, and lamb. The reason for the red color is to visually remind cooks that this board should be used exclusively for raw meats, minimizing the risk of bacteria transferring from raw meat to other foods that may be consumed without further cooking.

Using the correct cutting board helps ensure hygiene in the kitchen. For example, if cooked meats or vegetables are cut on the same board that has been used for raw meat, harmful bacteria may contaminate those foods. Therefore, utilizing the red cutting board for raw meats, as indicated, plays a crucial role in maintaining food safety standards in culinary practices.