I agree with you. Clean it well after use, then use it again. I can't see what difference it makes. They used to say that a wood cutting board had something special in it that killed bacteria, vs the plastic ones that hang on to bacteria. Then they said it was the other way around.... I did a science experiment in college and proved they both grow the same # of bacteria, and both cleaned up equally as well.
so I have 2 cutting boards. I have 2 because I like to not wash between, but just throw it in the sink until it can go in the dishwasher. It's purely for lazy reasons! LOL
I have one for meat, one for veg and one for fruits/cheese.
I have two cutting boards as well.
I think you are generally correct in that it SHOULDN'T matter if they are washed properly. However, you are talking institutional food service in which hundreds of people are exposed to potential pathogens if things aren't done right.
By adding another layer of protection in color coding, you are assuring that people will miss an opportunity to be exposed because veggies were cut on the veggie board and meat only on the meat board as a matter of routine.
I guess another analogy would be a pilot's preflight checklist. A pilot should, in theory, check to see that all systems are go just as a routine way of doing things. But by having an official checklist, he will be reminded to do things correctly even on those days when things are hectic, or distracting. It's just another layer of protection.
I have heard oabout using differant color boards for differant things, but mostly seems silly.
The problem with one board in a professional setting is that it may NOT get washed properly IN BETWEEN.
What happens if the raw chicken gets cut up and then the salad is prepared? The board needs to be washed in-between. Much time can be saved by having dedicated cutting boards, instead of constantly washing in-between.
Even at home, I don't have
I just found this list of what color board goes with what.