Under a common color-coded cutting board system used in California kitchens, which board color is conventionally assigned to raw seafood?

Explanation

California Retail Food Code HSC §114099.6 requires separation of raw animal foods from ready-to-eat foods and among species, and color-coded cutting boards are an industry best practice for achieving that separation. The widely used HACCP color convention is: GREEN = produce/vegetables, RED = raw red meats (beef, lamb), YELLOW = raw poultry, BLUE = raw fish/seafood, WHITE = dairy and bread / ready-to-eat, BROWN = cooked or fully-cooked deli meats, PURPLE = allergen-free preparation. Option A is wrong because red is for red meat, not seafood. Option C confuses the poultry color. Option D is wrong because produce and seafood should never share a board — that defeats the entire color system. While the CRFC does not mandate specific colors, the convention is what training providers test on. Each board must be clearly labeled or color-distinct, washed/rinsed/sanitized between uses, and replaced when the cutting surface becomes too grooved to clean effectively (HSC §114130).