If you work with food, ensuring it is prepared safely must be a top priority. One common way of reducing food safety hazards is by using colour coded chopping boards. These are an essential component of food safety and the colours mean that they can be easily identified in a busy kitchen.
Our Food Hygiene Training is designed to ensure a comprehensive knowledge of all food safety and hygiene procedures. The different chopping board colours exist for the purpose of food safety.
In a coloured chopping board system, each board is used for a different type of food or food groups. For example, a red chopping board has a different use to a green chopping board. Using coloured boards helps to minimise the risk of cross-contamination by ensuring that high and low risk foods, such as raw meat and salad vegetables, are kept separate. In turn, this helps to prevent outbreaks of food poisoning and upholds a good business reputation.
As well as this, coloured boards also help to prevent cross-contact between allergens. For example, using different boards for dairy-free and dairy cheeses can help to keep dairy allergy sufferers safe and maintain their confidence in your food establishment.
A red chopping board is used for raw meat and poultry. Examples of when you would use this board include to cut up meat prior to cooking it, to marinate meat, or to debone a piece of meat.
This mixed wood cutting board from Sabatier is pretty to look at and practical. It can be used for cutting and serving. We liked that it stayed put during cutting when a damp paper towel was placed underneath it and that it felt sturdy thanks to its thickness.
Washing by hand was easy, but we recommend keeping a food-grade seasoning oil on hand to rub it down often to keep it smooth and crack-free. This large 15" x 20" cutting board is approved by the National Sanitation Foundation for being non-porous and non-absorbent. That means, that after washing, it can be used for both meat and veggies. We love its large size and well for collecting juice. Best part is, it's dishwasher safe, a huge pro when you're dealing with meat.
The board is reversible; it can be flipped and used as a pastry board. Use it for mixing or rolling out dough, an advantage of its large size and non-absorbent surface. Sometimes cute, small things seem too good to be true, but this foldable cutting board is an exception.
It lays flat for chopping, then the sides fold up so you can transfer your food to the pot without spilling. It moved around a little during our tests, but we liked the textured cutting surface and its innovative design. It was also very easy to clean and is dishwasher safe. We had a hard time picking our favorite J.
Adams cutting board out of the seven we tested. Overall, they were our top wooden boards in terms of design, portability and ease of cleaning. We loved that the pictured Pro Classic 2.
There are a lot of kitschy cutting boards out there in the shape of a state or etched with a map. This Maple Appetizer Tray from J. Adams is personal, in a minimal way, and very useable. You can cut on the design side, but you can also flip it to only cut on the blank underside. The board is thick and sturdy, but easy to move around and wash. Like all wooden boards, it requires some occasional oiling to prevent cracking. Epicurean makes a wide assortment of cutting boards in various shapes and sizes.
Our top pick is the Gourmet Series Cutting Board due to its size and versatility. And will not warp or crack as other normal wood tend to do. Use some mineral oil Plastic cutting boards Plastic cutting board with grooves around the edges Pros Dishwasher safe. Cons Plastic gained favour for a while because it was thought to be non-porous and dishwasher safe. That at first makes it appear to be the healthier and cleaner choice but this is not the case.
According to research plastic wins over wood when it comes to providing a home for bacteria. Plastic is almost impossible to keep clean. Bacteria hide in the cracks and crevices of plastic. Unlike wood, the bacteria stays around. Plastic cutting boards also are more likely to dull your knives. And cutting on plastic creates a noise that some find thoroughly offensive. You can actually feel your knives being ruined.
Be Careful Never to Do This to Your Wood Cutting Board : Let your wood cutting board get too dry or place them near excessive heat like the stove burner — they will burn Never let it soak or sit wet. Never put your cutting board in the dishwasher Never leave your cutting board sitting dirty after cutting meat When is it time to toss your cutting board? Share this:.
Share 5. Pin The mysterious natural antibiotic effect of wood on food contaminating bacteria seems to work with old wood as well as new, and with every species of wood tested so far. By sealing the wood, oiling makes it more like plastic. There are many advantages to wooden blocks. They absorb the impact of knives and meat cleavers.
They are easy to clean and maintain. They are solid and stay in one place while being worked on. They are cleaner than nylon boards because nylon retains cut marks forever and meat can lodge in the cut marks. Professionals scrape their wooden blocks with a special wire brush at the end of production.
This shaves off a fine layer of wood each time so you have a fresh surface every day to work on. Resins in the beech or maple wood act as a steriliser and the block is always kept clean and hygienic. Remember, food hygiene is important. A few common sense precautions will ensure healthy cooking and eating.
Maple and other woods are a safe option for inhibiting bacterial growth around food. Wooden cutting boards use capillary action to absorb bad germs and bacteria from the cutting surface pores. Beech is another popular wood used in the manufacture of cutting boards. Maple is also popular and both of those woods contain a resin that seems to have natural antiseptic properties. The Janka test measures the resistance of a sample of wood to denting and wear. It measures the force needed to embed a 0.
Beechwood is nicely in the middle, as are Maple and Teak. What you get with those woods is a combination of hardness without being hard enough to blunt a knife every time it is used, as you get with glass or metal.
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