To keep hazardous bacteria such as salmonella from spreading in the kitchen, you should keep and handle raw meat, vegetables and prepared food separately.
The cutting boards are kept together in an aluminium holder which is designed to avoid bacteria from spreading by letting the cutting boards dry separately.
The symbols on the cutting boards show what each of them should be used for. One of them is for raw meat and fish, one is for fruit and vegetables and one is for cooked food. The plastic boards are also dishwasher safe for convenience.
