Whether it’s in a home or restaurant, one of the main causes of food poisoning is cross-contamination. The biggest culprit of cross-contamination is cutting boards. If you are handling many food products from raw meats to vegetables using only one cutting board, you are transferring harmful bacteria between not only the foods, but also your hands and kitchen tools. One great way to prevent cross-contamination is having multiple cutting boards. Some find that using color-coded cutting boards helps keeps a constant reminder in mind about food safety.
Look for color-coded cutting boards. Most sets have: green-fruits and vegetables, yellow-raw poultry, blue-cooked food, white-dairy, tan-seafood, and red-raw meat.
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Photo | Vegetables on Cutting Board | © Dinner Series on Flickr | Used under a Creative Commons Attribution License