25mm Chopping Board Cut to Size
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SKU
25MM-CB
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Coloured chopping boards are one of the many types of colour-coded culinary equipment in both professional and domestic kitchens. The purpose of the colour-coding system is to prevent cross-contamination between potentially harmful foods such as raw meat, allergens, and fish.
Our chopping boards have a machined finish, smooth to the touch but sporting visible texture, this machined finish helps to increase the grip on the surface of the chopping board, reducing the likelihood that you will slip while using it.
Here at Plastic Chopping Boards, we have every variation of coloured chopping boards to help you find all the equipment you need in one place. Browse our range of coloured chopping boards now!
For a limited time only we are offering 5% of all orders over £50, use code MAR5 available online only, order yours today!
| Material | COLOURED CHOPPING BOARDS |
|---|---|
| Thickness | 25mm |
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What is A Red Chopping Board Used For?
Red chopping boards are used for the preparation of raw meat in commercial and domestic kitchens to reduce the likelihood of cross-contamination between food types. Categorising your chopping boards based on colours can create an association between the colour of your board and the food type you should prepare with it.
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What Are Blue Chopping Boards Used For?
Blue chopping boards are most commonly used in commercial and domestic kitchens for raw fish and shellfish. Seafood is a common allergen and affects up to 2% of the population of the UK. So it is crucial to keep your crustaceans and ocean-based foods away from your other ingredients.
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Why do we Use Different Coloured Chopping Boards?
Different coloured chopping boards are used in domestic and commercial kitchens to reduce the likelihood of cross-contamination between food groups. Cross-contamination refers to bacteria present in raw meat that wouldn’t otherwise be found in vegetables, bread, dairy products, and allergens. Although the colour of the chopping board you use doesn’t really matter as long as you’re consistent with what it is used for, the standard usage of blue chopping boards is raw fish. Fish can contain harmful bacteria and is an allergen to many, so using a designated chopping board for raw fish is crucial for health and safety.
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How do You Properly Clean Blue Chopping Boards?
To properly clean blue chopping boards and kill any bacteria that may be on their surface, you should douse them with boiling water. Here at Plastic Chopping Boards, we design our boards with dishwasher usage in mind. So you can rest assured that any chopping boards you buy from us will be dishwasher-safe and resistant to warping. If you choose to clean your chopping boards by hand, we recommend using boiling water, a thick pair of gloves to protect your hands, and an anti-bacterial cleaning solution to fully sterilise the surface of your chopping board.
