A chopping board is a crucial kitchen tool that can be made from wood, plastic or other materials. They are soft on knives, easy to clean and can be bought in a range of styles and colours.
Coloured boards are popular as they help to prevent cross-contamination of foods. It is recommended that different boards are used for high-risk food such as raw meats and vegetables to avoid potential allergic reactions.
Coloured chopping boards
Colour-coded chopping boards are an essential part of any restaurant kitchen’s food safety and hygiene system. They can help minimise the risk of cross-contamination and foodborne illness outbreaks. The chopping board colour code is not a formal food safety regulation, but it is highly encouraged by food safety agencies. It is a simple and proven scheme that prevents unwanted microbial contamination during the preparation of high-risk foods. It also helps to protect consumers with food allergies.
A Red board is used for preparing raw meat and poultry products (chicken, duck, turkey etc.). This type of board should be washed thoroughly after each use, so that harmful bacteria are not spread to other food. A Yellow board is for cutting cooked meats, eggs and other ready-to-eat foods. A Purple board is used for preparing products that are free from specific allergens. This is especially useful for people with allergies, such as gluten or shellfish. It also helps to avoid accidental contact with these foods, which can cause life-threatening reactions.
Wooden chopping boards
Wooden cutting boards can be a beautiful, long-term addition to your kitchen. They’re more durable than plastic and less likely to harbor bacteria. They’re also less wasteful than plastic, as they can last for decades if properly cared for.
Maple is one of the most common woods used in cutting boards. It has a dense closed grain and is resistant to scratches and knife marks. Walnut is slightly softer, and its rich color helps camouflage stains. Cherry is another popular hardwood, but it’s a bit softer than maple and won’t resist damage as well.
Teak is a newer option that’s become increasingly popular in recent years. It’s more difficult to scratch than most other woods and has a natural oil content that keeps it water-resistant. All wooden boards should be conditioned with food-grade mineral oil or wax once a month to keep them in good condition and prevent them from developing deep grooves where bacteria can hide.
Plastic chopping boards
While plastic chopping boards are often less expensive than wooden ones, they don’t last as long. They can also dull knives, which is not ideal if you’re a frequent cook. Furthermore, they can collect ridges and rough spots that are difficult to clean properly.
Wood is a better choice because it’s easy to sanitise and gentle on knives. It also tends to have antimicrobial properties, especially eucalyptus wood, which kills bacteria. It’s also more hygienic than plastic, which can absorb food juices and bacteria and is harder to wash thoroughly.
However, it’s important to examine the material and certifications of any plastic board you buy. Some types of plastic, such as high-density polyethylene and polyvinyl chloride, can shed microplastics into food. These can have negative health impacts if ingested, so you’ll want to avoid them. Alternatively, look for dishwasher-safe PP boards.
Bamboo chopping boards
Bamboo cutting boards are an eco-friendly alternative to wood. They are made of a sustainable, renewable plant that requires very little chemicals to grow and is not harvested as quickly as hardwoods. However, it is important to choose a board that is organically produced and glued with food-safe adhesives. Some bamboo cutting boards contain formaldehyde, a carcinogenic substance that can leach into your food and the air you breathe.
In addition, some bamboo chopping boards have high levels of silica that can harm knives over time. This mineral can cause them to break down into “fuzzy” splinters that can transfer into your food, which is not healthy for you or your family.
To prevent this, make sure to regularly oil your bamboo cutting board with a food-safe oil. This will seal any pores in the board that could collect bacteria and dirt, and help it resist warping and dryness. In addition, a properly oiled board will last longer and be more durable.