Final answer:
The correct color for cutting boards or tongs to be used with raw meat, such as beef or pork, is red. This color-coding is part of food safety practices designed to prevent cross-contamination.
Step-by-step explanation:
When handling raw meat, such as beef or pork, it is important to use the correct color-coded cutting board and tongs to prevent cross-contamination. The color recommended for raw meat is red. This color-coding helps maintain kitchen hygiene and food safety standards by clearly designating specific colors for different types of food. For example, in addition to red for raw meat, other colors are used for different food items: yellow for poultry, blue for seafood, green for vegetables, and so on.