Overview

• The Industrieverband Körperpflege- und Waschmittel recommends five colors for cutting boards: red for red meat, yellow for poultry, blue for fish, green for washed produce, and white for cooked foods and dairy
• The Bundesinstitut für Öffentliche Gesundheit warns that invisible pathogens in raw meat and fish can cause diarrhea and vomiting if transferred to fresh ingredients
• Cross-contamination risk remains when the same board touches raw proteins and then ready-to-eat items since heating kills germs in food but not on cutting surfaces
• Cutting boards used for raw meat or fish should go through a dishwasher cycle or be scrubbed thoroughly with detergent and hot water when machine washing is unavailable
• Home cooks often employ up to five colored cutting boards, offering a simple method to integrate the system into daily kitchen routines