Color-coded cutting boards are an essential tool for restaurants that take food safety seriously. These cutting boards are designed to help prevent cross-contamination, which occurs when bacteria from one type of food spreads to another. By using color-coded cutting boards, chefs and kitchen staff can ensure that they are using the correct board for each type of food. For example, a red board is typically used for raw meat, while a green board is used for fruits and vegetables. This system not only helps prevent cross-contamination, but it also makes it easier for staff to keep track of which board to use, especially during busy meal services. Overall, color-coded cutting boards are an effective and simple way to improve food safety in any restaurant setting.