A chopping board is an essential kitchen tool for preparing ingredients and keeping them clean. These versatile boards can also double up as stylish serving platters.
They are non-porous and don’t absorb liquids or smells, making them hygienic for food preparation. They are a great choice for preparing meat.
Coloured boards
In commercial kitchens, colour chopping board is vital piece of equipment for maintaining high levels of food safety. This is because they can help to minimise the risk of microbial cross-contamination and allergen cross-contact, which are both common causes of food poisoning.
Red boards are used for preparing raw meat, such as poultry or beef. Your team should not use this board to prepare other foods, such as fish, as this will cause harmful bacteria to spread from the raw meat to other food products.
Brown chopping boards are recommended for preparing unwashed root vegetables, such as potatoes and carrots. These vegetables often come into contact with soil, which can contain harmful bacteria that could spread to other food products. These boards should also be used to prepare foods that are free from major food allergens.
White boards
Whiteboards are a versatile tool for enhancing collaboration and idea generation in educational and business environments. From traditional dry-erase boards to digitized platforms, whiteboards have revolutionized the way we communicate and work together.
Colour coded chopping boards are essential for ensuring that high-risk foods, like raw meat, are kept separate from low-risk food items, such as salad vegetables. This minimises the risk of microbial cross-contamination and helps to keep allergy sufferers safe.
Plastic chopping boards are non-porous, meaning bacteria can be washed off without soaking in (though they can collect within knife nicks and rough areas). They also perform well in our ‘staining’ tests. They’re lightweight, dishwasher-safe and easy to store. However, they can have a dulling effect on knives. If you’re looking for a more durable option, look at wooden ones.
Green boards
Using different colored chopping boards will minimise the risk of cross-contamination, and help maintain the authenticity of food flavours. Having separate cutting boards for raw meat, fish and shellfish will also prevent the spread of bacteria.
The green board, also known as moisture resistant gypsum board, is a type of drywall that was first introduced in the 1960s. It has the same gypsum core as standard drywall found in most homes, but comes with a seafoam-green covering that is water resistant.
This material is ideal for rooms that experience frequent dampness and humidity, like bathrooms (excluding the tub enclosure). However, green board is not waterproof and should not be used in saunas, indoor pools, or shower stalls. It can swell if it absorbs too much water and may need to be replaced.
Brown boards
If you want to be a little more creative, then it is possible to make your own chopping boards out of wood. Wood will preserve the sharpness of your knives, unlike plastic or glass. It also looks more professional than a simple plastic board.
A blue chopping board is used for raw fish and shellfish food like cod, pollock, salmon, tuna, prawns, and squid. Many people are allergic to these foods, so they need to be prepared separately in order to avoid cross-contamination.
A yellow chopping board is for cooked meat and poultry food such as boiled chicken, beef, lamb, turkey etc. The board must be washed thoroughly after using it. This is an essential practice that will help control microbial and allergenic contamination.
Purple boards
Purple boards are used for food that is free from a specific type of allergen, such as gluten. It is important to keep these separate from other foods in order to prevent cross contamination.
Garnishes and edible flowers can bring your board to life and add a touch of drama to it. They can also be an effective way to highlight certain elements of the food on the board.
The brown chopping board is used for unwashed root vegetables, such as potatoes, carrots and beetroot. These vegetables may still have dirt on them, so it is important to use a dedicated chopping board for them in order to avoid cross contamination. It is also important to wash the chopping board thoroughly after using it for these types of vegetables.