Specifications for commercial kitchen chopping boards

Request if there is any defined specification for chopping board for a commercial kitchen, specially with reference to Food safety and hygiene compliance. Thank you

Research keeps going back and forth on best practices for chopping boards. Key points to make sure you address are:

• Boards are cleanable (generally in a commercial setting we look down on wood, but the research is varied)
• Boards do not cross-contaminate between dangerous raw ingredients (e.g. meat) and RTE ingredients
• Boards are cleaned on some sort of schedule not to exceed 24 hours
• I might recommend plastic boards that you can color code for raw vs. RTE and potentially segregate any nut chopping for allergens.

Best of luck!

^{Thank you for the revert.} 

^{However am looking at specifications to be given to the Procurement team. We are in the catering business.}

Request if there is any defined specification for chopping board for a commercial kitchen, specially with reference to Food safety and hygiene compliance. Thank you

Hi milagr,

Not sure exactly what you mean by "Specifications" ? FDA approved ?

We began our research comparing plastic and wooden cutting boards after the U.S. Department of Agriculture told us they had no scientific evidence to support their recommendation that plastic, rather than wooden cutting boards be used in home kitchens. Then and since, the U.S. Department of Agriculture's Meat and Poultry Inspection Manual (official regulations) and the U.S. Food and Drug Administration's 1999 Food Code (recommended regulations for restaurants and retail food sales in the various states of the U.S.) permit use of cutting boards made of maple or similar close-grained hardwood. They do not specifically authorize acceptable plastic materials, nor do they specify how plastic surfaces must be maintained.

http://faculty.vetme...uttingboard.htm

http://www.proproces...ting-boards.htm

(example)

The preference/justification for wood/plastic is an eternal debate. And it may also depend on yr specific business.

more from google - 

http://www.berkeleyw...ng-board-safest

https://www.rodaleso...ds-and-bacteria

https://www.huffingt..._n_6133318.html

https://www.fsis.usd...and-food-safety

https://www.houzz.co...c-cutting-board

PS - Personally I changed from wood to plastic decades ago, due instinct / customer preference.

yes something like FDA approved.  not wood, etc