Should You Use Separate Cutting Boards for Raw Proteins and Produce?

Yes. When practical, use a separate cutting board for raw meat, poultry and seafood and another for produce or ready-to-eat foods.

Why separate them?

Raw animal foods can carry microorganisms in their juices. A second board reduces the chance of transferring them to foods that may not be cooked afterward.

Does the board material matter?

Good hygiene matters with wood and plastic alike. Separation is about workflow, not declaring one material sterile.

What if you have only one board?

Wash it thoroughly with hot, soapy water between food categories and sanitize when appropriate before moving to ready-to-eat foods.

Should the boards be colour-coded?

They can be. Any clear system that helps you remember which board handles which food is useful.

What about cooked food?

Do not place cooked food back onto a board that held raw meat unless the board has been cleaned appropriately first.

When should boards be replaced?

Replace boards that are excessively worn or have hard-to-clean grooves.

Read Are Wooden Cutting Boards Hygienic?.