Short answer
Colour-coded cutting boards keep foods apart to prevent cross-contamination. A common scheme is red for raw meat, yellow for raw poultry, blue for raw fish, green for produce, brown for cooked meat and white for dairy and bread, with purple often kept for allergen-free prep. Schemes vary between kitchens, so post yours where staff can see it.
What matters is that everyone uses the same system. Match knives, tongs and storage containers to the same colours where you can, so a raw-chicken board and knife do not end up at the salad station.
Replace boards when they are deeply scored or warped. Grooves trap food and bacteria that washing and sanitizing may not reach, and a warped board rocks on the counter.
Many polyethylene boards can go through a commercial dishwasher; check the manufacturer's guidance on temperature limits.
Updated · By Norpex