Buying Chopping Boards

Wood was historically the traditional material for chopping boards, but is now thought of as unhygienic. As such, plastic chopping boards are now the recommended cutting surface for the catering industry.

Plastic is the most popular material of chopping boards. Although it is harder on the edge of knives than wood, it has the important advantage of being dishwasher-proof and is therefore easy to keep well sanitised.

Boards are available in various sizes and thickness. A cheap board will have a low density plastic body and could over time warp in the dishwasher. High density chopping boards are the preferred choice in must kitchens and typically have a 1" thickness.

Colour coding of chopping boards is a simple and yet highly effective method of reducing the risk of cross contamination. Although there are no legal requirements forcing caterers to employ this system, chopping boards and foodstuffs are generally colour coded as follows:

• Yellow - Cooked Meats
• Red - Uncooked Meats
• White/Clear - Bread & Diary Products such as Cheese
• Blue - Raw Fish
• Green - Salad & Fruit
• Brown - Cooked Vegetables

Storage racks are an essential chopping board accessory. They allow air to circulate around the board which in turn aids the drying process.