Food safety experts agree that cutting boards can be a source of cross-contamination. For example, chopping vegetables on the same board used to prepare poultry may spread salmonella from the chicken to the vegetables.
Home cooks can use the same color-coded system as restaurants use to handle foods safely.
Set includes three boards. Simply designate one color per food group to reduce the risk of bacteria transfer. Red for raw meat. Yellow for raw poultry. Green for fruits and vegetables.