What is the primary purpose of using color-coded cutting boards in food preparation?

Using color-coded cutting boards in food preparation is primarily intended to prevent cross-contamination between different types of food. Each color represents a specific type of food, such as raw meat, vegetables, or seafood. This system helps ensure that the board used for one type of food does not come into contact with another, which could lead to the transfer of harmful bacteria or allergens.

By utilizing designated boards for specific food items, kitchens can minimize the risk of foodborne illnesses and maintain a safer environment for food preparation. This is especially important in settings where raw and cooked foods are handled closely, as well as in establishments that serve individuals with food allergies or sensitivities.

The other aspects of saving money on supplies, speeding up production, or simplifying cleaning procedures, while beneficial, are secondary to the critical need for food safety that color-coding directly addresses. Focused on preventing cross-contamination, this practice supports public health initiatives and compliance with food safety regulations.