Final answer:
The correct color for cutting boards and tongs used with raw seafood is blue, as part of a color-coding system to prevent food contamination.
Step-by-step explanation:
In the context of food safety and kitchen hygiene, different colored cutting boards and tongs are used to prevent cross-contamination between different types of foods. For handling raw seafood, the color assigned is typically blue. This color-coding system helps kitchen staff to easily identify the proper tools for each type of food, which is a critical step in maintaining strict hygiene standards and preventing foodborne illness.