What is the purpose of color-coded utensils and boards, and how should they be implemented?

• A. Aesthetic branding; colors indicate price.
• B. Efficiency; color-coded to reduce washing.
• C. Prevent cross-contamination by keeping raw and cooked items separate; assign colors to types (raw meat, fish, produce, dairy) and train staff on usage.
• D. Compliance with waste disposal; colors denote trash.

Answer: (C)