Cutting Boards

A chopping board is one of the most frequently used kitchen accessories, yet its HACCP compliance is often overlooked. A damaged board with deep grooves or made from unsuitable material can become a breeding ground for bacteria and a serious food safety risk. The HACCP standard requires boards to be smooth, without deep grooves, HACCP colour-coded by food group and replaced regularly. BHS supplies chopping boards to HoReCa businesses across Europe.

Board materials — plastic, wood or polyethylene

Food-grade polyethylene boards (HDPE/LDPE) are the most common in professional kitchens. Rigid enough not to dull knives, yet soft enough not to damage the blade quickly. Easy to clean in a dishwasher and available in HACCP colours. Recommended for regular replacement every 6–12 months with intensive use. Wooden cutting boards are aesthetic and knife-friendly but harder to disinfect. Suitable for slicing bread and serving at the table, not for intensive food preparation. Antibacterial boards feature a special plastic composition with antibacterial additives that inhibit bacterial growth on the board’s surface. Polypropylene boards are stiffer and more heat-resistant, ideal as a protective surface for counters. BHS helps choose the right material.

HACCP colour-coding system

The HACCP standard recommends different-coloured cutting boards depending on the food group to visually prevent cross-contamination: red for fresh red meat; yellow for poultry and poultry products; blue for fresh fish and seafood; green for fresh vegetables and fruit; white for dairy products, bread and confectionery; brown for cooked meat; black for delicatessen and speciality products. Using a single colour system for knives and boards ensures consistent visual cues throughout the kitchen — new staff can quickly learn the system. BHS helps create a complete HACCP colour set.

Sizes and thickness

Small boards (25×15 cm) for washing and fine chopping, quick use for individual tasks. Medium boards (35×25 cm) are versatile and suitable for most chopping tasks in a restaurant kitchen. Large boards (50×30 cm and larger) for processing large batches of meat, fish or vegetables, providing a stable work surface for multiple products at once. Thickness: 10–20 mm standard; 20–30 mm for heavy professional use. A thicker board is more durable and provides better stability on the counter surface but is heavier to clean. BHS helps choose the size and thickness based on kitchen requirements.

HoReCa usage scenarios

In a restaurant kitchen, a 6-colour board system ensures that a green board used for vegetables never touches the red meat board. In a high-throughput canteen, all 8 preparation stations have matching-colour boards — the system works automatically without verbal instructions. In a catering business, each board is labelled and protected during transport, arriving at the event location without mix-ups. BHS supplies cutting boards to HoReCa businesses.

Frequently asked questions

How often should a cutting board be replaced? Plastic boards with deep, uncleanable grooves must be replaced immediately. With intensive use, typically every 6–12 months. Sanitary inspections require boards to be free of deep grooves. BHS provides advice on planning board replacement.

Is a plastic or wooden board more hygienic? Both have advantages: plastic is easier to disinfect with chemical agents; wood contains natural antimicrobial substances but is harder to fully disinfect. The professional kitchen standard is plastic with HACCP colours. Wood is permitted for table service. BHS helps choose based on the specific application.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.