Which chopping board color is designated for seafood?

The color blue is designated for seafood in food safety practices, particularly to prevent cross-contamination in kitchen settings. Different colors are used for cutting boards to clearly indicate their intended purpose, helping to maintain hygiene standards while food is being prepared. The blue chopping board specifically serves as a visual cue that it should only come into contact with seafood, which can harbor specific pathogens requiring careful handling and separation from other types of food.

Using a designated board for seafood reduces the risk of transferring contaminants to other food items, such as vegetables or cooked meats. This practice is essential in professional kitchens where food safety is crucial, and it forms part of the larger system of color-coding kitchen tools to promote cleanliness and food safety awareness.