Which of the following is a characteristic of a safe cutting board?

A safe cutting board is designed with specific characteristics that enhance food safety and hygiene. The correct answer highlights that it should be non-porous and easy to clean, which are crucial factors in preventing the harboring of bacteria and other contaminants. Non-porous materials, like certain plastics or glass, do not absorb liquids or food particles, making it easier to maintain cleanliness.

Additionally, color-coding is an effective strategy used in food preparation to differentiate cutting boards used for different types of food items, such as raw meat, vegetables, and ready-to-eat products. This practice helps to prevent cross-contamination, significantly reducing the risk of foodborne illnesses.

The other options present characteristics that do not align with best practices for food safety. For example, wooden boards can be safe if maintained properly, but they are porous and may require more attention to cleaning. Therefore, while they may seem suitable, they don't meet the ideal criteria for safety. Options describing cutting boards that are difficult to clean or fabricated from metal introduce potential risks, as metal can become dull and may not provide a safe surface for cutting food items. Focusing on non-porous, easily cleanable materials addresses the pertinent safety concerns in culinary environments.