A cutting board — the same item called a chopping board — is the flat work surface on which food is cut, chopped, and sliced in the kitchen. Boards are made from wood, bamboo, or food-grade plastic, each with trade-offs: wood is kind to knife edges and naturally inhibits some bacteria in its grain, while plastic boards tolerate dishwasher heat and harsh sanitisers. In professional kitchens the boards are colour-coded — red for raw meat, blue for raw fish, green for vegetables, and so on — so that raw and ready-to-eat foods never share a surface, which is one of the main defences against cross-contamination. Boards must be kept smooth, free of deep score marks where microbes can hide, and replaced when worn. It is among the simplest tools in the kitchen and one of the most important for food safety.