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screen-shot-2014-09-15-at-4.19.38-pm.png HDPE (Hiqh Quality Plastic) Cutting Boards

Our Cutting Boards are made of Super High Density Polyethylene Plastic. The plastic cutting boards are Commercial Dishwasher Safe, including a spike temp that exceeds 185°. The cutting boards are stain resistant, warp resistant, non-absorbent and resistant to bending, chipping and cracking. They are the most dense boards you can buy that will not dull your knives. They are approved by the USDA, FDA, and the Canada Dept. of Agriculture.

  

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 Why should you use COLOR-CODED Cutting Boards 

 

Who this shows you are concerned about food preparation

  • Employees
  • Customers
  • Health inspectors

 

Ways to Avoid Cross-Conamination in your Kitchen

  • Use a nonporous surface(such as HDPE Plastic) for cutting poultry and raw meat
  • Use a green cutting board for fresh produce and bread
  • Use a red cutting board for raw meat, a yellow cutting board for poultry, and a blue cutting board for seafood
  • Use a tan cutting board for cooked foods
  • Use a white cutting board for dairy products
  • This will help to prevent bacteria on a cutting board that is used for raw meat, poultry or seafood from contaminating a food that does not require cooking(like salad)
  • See the color chart above for more details

 

Cleaning Your HDPE Cutting Board

  • Place all cutting boards in the dishwasher immediately after use
  • If you do not have access to a dishwasher your poly cutting board can be washed with hot soapy water
  • After Rinsing, allow cutting boards to air dry in an open area(like our cutting board stands) or pat dry with clean paper towels. 
  • Extra-dirty cutting boards can be sanitized with a solution of 1 tablespoon of unscented liquid chlorine bleach per gallon of water. Flood the surface with the premixed solution and allow it to stand for several minutes. Rinse thoroughly with hot water until the board no longer has a slippery feel and air dry or pat dry with paper towels.