Raw Salmon on a green cutting ( RTE ) board Is this legit ok? My bosses tell me it doesn't matter because the board is going to get washed, when I say there's colors because the dish machine might not get to 165 from time to time and bacteria can be on the RTE cutting board.
I don't care if it is legit, it is unwise. 

You do not train people to use these incorrectly, for several reasons:


Next time they will be sloppy with other colors as well
Someone who did not know this happened will 'lend' the board for further use with vegetables (between dishwasher cycles)
As you correctly said, someone who did not know, will wash it at too low a temperature or too short
You will arouse suspicion about the hygiene in your kitchen, if anyone sees this