Color-coding cutting boards and knives are recommended to help prevent what type of contamination?

Color-coding cutting boards and knives is an effective practice specifically designed to prevent cross-contamination during food preparation. Cross-contamination occurs when harmful bacteria or allergens are transferred from one food item to another, often via shared utensils or surfaces. By using different colors for boards and knives corresponding to specific food types—such as raw meat, vegetables, and cooked foods—food handlers can ensure that they do not mix these items, which minimizes the risk of pathogens being transferred from raw ingredients to ready-to-eat foods.

The practice is particularly crucial in commercial kitchens where various food items are prepared simultaneously, and it simplifies the process of maintaining food safety standards. Each color serves as a visual reminder which helps maintain a systematic approach to food preparation and reduces the likelihood of errors that could lead to foodborne illnesses. This method is not primarily concerned with physical contamination, chemical contamination, or biological contamination in isolation but is a strategic approach to preventing the transfer of pathogens and allergens that lead to cross-contamination.