Getting to Grips with Chopping Boards

Chopping or cutting boards are often underrated in commercial kitchens. Considered to be an accessory they are actually more important than you think. They might not wield the power of cooking and refrigeration equipment but are essential in their own way. Protecting work tops, increasing food hygiene and offering a stable platform to prepare ingredients, making the right choice is vital and understanding how to care for your boards can guarantee food safety is never an issue.

There is often a debate surrounding either wood or plastic manufacture and while there are many hailing wood as the only option, there are just as many heralding the benefits of plastic. Here we take a look at the pros and cons of each and highlight some aspects to consider.

Would you choose wood?

Advantages;

• Wood naturally draws bacteria and moisture to the centre of the board leaving clean, germ free surfaces.
• Exhibits natural antimicrobial properties which eliminate bacteria.

Disadvantage;

• Germs which are drawn into the wood can multiply, risking contact with food.
• Not all woods display antimicrobial properties narrowing the selection of beneficial options.

Prefer to pick plastic?

Advantages;

• Dishwasher safe for easy cleaning.
• Non-porous, keeping bacteria and germs on the surface where they are easily killed and washed off.

Disadvantages;

• Sharp knives will often leave grooves where bacteria will become lodged and multiply making sanitisation difficult.
• Plastic is a poor conductor of heat resulting in difficulties achieving recommended temperatures to kill germs.

Caring for your cutting boards

Whether choosing wood or plastic, effective cleaning and sanitising is vital in maximising food safety and with a few simple tasks you could minimise potential food contamination.

• Colour code your plastic chopping boards dedicating the preparation of specific ingredients to allocated colours. You can also create a colour coded system with your chef’s knives.

Red = Meat

Yellow = Poultry

Blue = Cooked foods

Brown = Seafood

Green = Fruits and vegetables

White = Dairy products

• Scrub boards with hot, soapy water or run through the dishwasher after each use (not always recommended).
• Avoid letting boards soak as this can encourage bacterial growth.
• Dry completely after cleaning removing heat and moisture, the prime breeding grounds for bacteria.
• Store in a dry place away from foods.
• Sanitise boards periodically.

End of the line

As with everything, your cutting boards will reach a point when it’s the end of the line, and they need replacing. When deep scratches or grooves appear it’s time for a new model. Likewise, if the board becomes warped and no longer lies flat, it's time to think about a replacement. By caring correctly for your cutting boards, be they wood or plastic, they will serve you well and continue to enhance food safety in your kitchen.