Cutting boards are one of the major culprits of food-borne illnesses. Foodservice establishments need to know when to change a cutting board and how to properly clean them.
Get cutting boards with rounded edges when able. This will reduce the likeliness of the board chipping. Plastic or wood? WE believe plastic is better than wood (although, that is the great debate). Choose a cutting board that has a smooth non-porous surface. An added benefit would be a cutting board that has a ridge around the edge to collect all the “juices” from the food that is getting prepped. This helps prevent cross contamination.
Cutting boards wear out over time. Remember to replace your board once it has lost its integrity.
Did you know we manufacture custom cutting boards to your specifications? Available in multiple thicknesses, colors, sizes, edges, and more! Give us a call at 844.292.6694.