Which board color is specific to fish that is not ready to eat?

In culinary practice, the color coding of cutting boards is utilized to help prevent cross-contamination between different types of food. The specific answer, blue, is commonly designated for fish that is not ready to eat. This color helps chefs easily identify that the board is being used for raw fish, which requires separate handling to avoid contamination with other foods, especially those that will be served without further cooking.

The distinction of using blue for raw fish aligns with food safety practices, which aim to minimize health risks associated with consuming undercooked seafood. Using a dedicated blue cutting board for fish ensures that raw fish does not come into contact with boards used for ready-to-eat foods, thus maintaining hygiene standards in the kitchen.

In culinary settings, yellow typically signifies cooked poultry, green often refers to vegetables, and red is usually associated with raw meats. This systematic approach reinforces safe food handling protocols, directly reducing the chance of foodborne illnesses.