An essential tool for the home cook, these convenient colour coded cutting boards are a practical and hygienic choice for food preparation.
polypropylene (plastic) has similar properties to wood. It’s tough, yet soft enough not to dull a knife blade.
Another nice thing about plastic boards, is that unlike wood, they don’t tend to take on as much the flavors of pungent tasting foods like onion and garlic. If you’ve ever cut up strawberries on a wooden board that had recently been used to mince a clove of garlic, you’ll know what I mean.
Bacteria or allergens can easily be transmitted from one part of the kitchen to another or from one food to another via knives, hands, or surfaces such as chopping boards. To reduce the chance of this it is advised to use separate boards for different types of food such as raw meat, cooked meat, dairy and vegetables. Many professional kitchens follow this standard colour-coding system.
This colour coding system does not need to be followed by a home cook as you can simply choose your favourite colour or choose one to match the colour of your kitchen
