Instructions

1. Categorize what you typically cut on your cutting board. A few common categories are raw meat, fruits and veggies, dairy, fish, poultry and cooked food.

2. Decide what system will work best for your household; you can have as few or as many cutting boards as you like. Separating raw meats and fruits and veggies will cut down the chance of cross-contamination immensely.

3. Purchase your cutting boards based on the number of boards you need and your own color preference. Plastic cutting boards are a great option since you can put them in the dishwasher for fast and easy cleanup and they come in a wide range of colors and styles.

4. Assign a set color to each category. For instance, red for raw meat, green for fruits and veggies, yellow for dairy, orange for fish, white for poultry and brown for cooked foods.

5. Educate everyone in your household on the use of the color-coding system. It's important that everyone stick to the plan to prevent cross- contamination.