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This question already has an answer here:

Is this legit ok? My bosses tell me it doesn't matter because the board is going to get washed, when I say there's colors because the dish machine might not get to 165 from time to time and bacteria can be on the RTE cutting board.

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marked as duplicate by rumtscho Apr 25 '17 at 15:01

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  • Ah, the next installment in this kitchen saga - will we get to know where this place is? – dougal 5.0.0 Apr 25 '17 at 3:57
  • I think this might be an okay safety question, thanks. Let's please avoid further side discussion in the comments, though. You can use the chat room created off one of your previous posts for that if you wish. – Cascabel Apr 25 '17 at 4:03
  • That does RTE stand for? – GdD Apr 25 '17 at 7:59
  • Ready to Eat (I believe) – dougal 5.0.0 Apr 25 '17 at 8:15
  • Why does your boss make a point? Why not 'just' take the correct board? – Jan Doggen Apr 25 '17 at 10:07
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I don't care if it is legit, it is unwise.

You do not train people to use these incorrectly, for several reasons:

  • Next time they will be sloppy with other colors as well
  • Someone who did not know this happened will 'lend' the board for further use with vegetables (between dishwasher cycles)
  • As you correctly said, someone who did not know, will wash it at too low a temperature or too short
  • You will arouse suspicion about the hygiene in your kitchen, if anyone sees this

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