What is the purpose of color-coding in handling foods?

• A. To enforce strict labeling for marketing
• B. To separate raw and ready-to-eat foods and reduce cross-contamination
• C. To indicate the temperature of storage
• D. To improve the aesthetic of the kitchen

Answer: (B)

Color-coding in food handling is a visual control used to prevent cross-contamination. By assigning different colors to equipment and surfaces for different food types, staff are less likely to transfer bacteria from raw foods to ready-to-eat foods. For example, using one color for raw meat and another for foods that won’t be cooked further keeps knives, boards, and scoops from being used interchangeably. This quick, at-a-glance system supports safety, improves consistency across shifts, and helps with training. It’s not about marketing labels, temperature indicators, or aesthetics, since those aims don’t address the risk of transferring harmful microbes between raw and ready-to-eat foods.