<P> Sanitation with cutting boards is a delicate process because bacteria can reside in grooves produced by cutting, or in liquids left on the board . </P> <P> Bacteria or allergens can easily be transmitted from one part of the kitchen to another or from one food to another via knives, hands, or surfaces such as chopping boards . To reduce the chance of this it is advised to use separate boards for different types of food such as raw meat, cooked meat, dairy and vegetables . Many professional kitchens follow this standard colour - coding system . </P> <Ul> <Li> Blue cutting boards: raw seafood . </Li> <Li> Red cutting boards: raw red meat . </Li> <Li> Green cutting boards: vegetables and fruits . </Li> <Li> Yellow cutting boards: poultry </Li> <Li> Brown cutting boards: cooked meat </Li> <Li> White cutting boards: dairy and breads (also for universal if no other board is available .) </Li> </Ul> <Li> Blue cutting boards: raw seafood . </Li>

Different colors of cutting boards and their uses