Juices from raw meat, seafood, or eggs can contaminate food that will not be cooked again. Instead of treating a particular board color or material as a universal home rule, focus on separating raw and ready-to-eat foods and washing tools between tasks. FoodSafety.gov advises separate boards for raw foods and produce or other ready-to-eat foods, and hot, soapy water for boards and knives. Wash hands with soap and clean running water—warm or cold—for at least 20 seconds; hands do not need hot water. FoodSafety.gov: 4 Steps to Food Safety · CDC handwashing guidance

A workable sequence

  • If possible, reserve one board for raw meat or seafood and another for produce, bread, and cooked foods. With one board, cut ready-to-eat ingredients first and move them to a clean plate before handling raw meat.
  • After raw food prep, wash hands with soap and running water for at least 20 seconds; hot water is not required for hands. Separately scrub the knife, board, and work surface with hot, soapy water and rinse. Sanitize food-contact surfaces as directed by the product label or local guidance. Do not use an unwashed knife on vegetables or cooked food.
  • Let boards dry fully. Replace a board that is deeply grooved or cracked and cannot be cleaned well. Color coding can help a kitchen keep tasks separate, but there is no single required color scheme for every household.

Example: Slice sandwich tomatoes and place them on a clean plate before preparing raw chicken. Wash the board and knife and wash your hands before returning to cooked ingredients.

The University of Minnesota Extension also recommends separate boards where possible, hot, soapy water for washing, and replacing boards with deep grooves or scratches. UMN Extension: Cooking food safely at home

Sources