Cutting Boards and Work Surfaces in Plastic: Hygiene and Sustainability
We offer a range of cutting boards and work surfaces in plastic that enable a hygienic and sustainable work environment. But why choose plastic over traditional wood? One of the most important reasons is that plastic is much more hygienic than wood, which can absorb water and blood and create a breeding ground for bacteria.
Another important factor is sustainability. Wooden cutting boards can wear out and need to be replaced often, while plastic cutting boards can be used for a longer period without losing their shape or function. But what makes a plastic cutting board so hygienic and sustainable?
Material Selection
When it comes to choosing materials for cutting boards and work surfaces, PE-HD is one of the most common choices. This is because PE-HD is an FDA-approved material that is non-toxic and can be used in contact with food. Additionally, it is a relatively inexpensive material that is easy to manufacture and distribute.
Another option is PE-UHMW, which is a premium choice when it comes to wear resistance. PE-UHMW is an extremely wear-resistant material that can withstand the toughest work environments and is ideal for cutting boards that are subject to high demands. PP is another material that is common in cutting boards and work surfaces, thanks to its excellent chemical resistance.
But which material is best for your specific needs? It depends on a range of factors, such as the type of work to be performed and the requirements placed on the cutting board or work surface. A good question to ask yourself is: What is most important to me - price, hygiene, or wear resistance?
Color Coding for HACCP
Color coding is an important tool for maintaining hygiene and organization in the kitchen or production. By using different colors for different cutting boards and work surfaces, you can easily see which cutting board should be used for which purpose. For example, you can use a red cutting board for meat, a green one for vegetables, and a blue one for fish.
This system, known as HACCP (Hazard Analysis and Critical Control Points), is a way to identify and control hazards in food production. By using color coding, you can simplify the process and ensure that the right cutting board or work surface is used for the right task.
Cleanliness and Disinfection
Cleanliness and disinfection are important parts of a hygienic work environment. Plastic cutting boards and work surfaces can be easily cleaned and disinfected with regular cleaning agents and disinfectants. This is a major advantage compared to wooden cutting boards, which can be difficult to clean and disinfect.
But how often should cutting boards and work surfaces be cleaned and disinfected? It depends on a range of factors, such as the type of work being performed and the hygiene requirements. A good rule of thumb is to clean and disinfect cutting boards and work surfaces after each use, and to replace them regularly to ensure they remain hygienic.
Replacement Times
When should cutting boards and work surfaces be replaced? It depends on a range of factors, such as the type of work being performed and the hygiene requirements. A good rule of thumb is to replace cutting boards and work surfaces when they start to show signs of wear, such as cracks or chips.
But how can you know when it's time to replace a cutting board or work surface? A good question to ask yourself is: Is the cutting board or work surface still hygienic and functional? If the answer is no, it's time to replace it.
We offer a range of cutting boards and work surfaces in plastic that can help you create a hygienic and sustainable work environment. Contact us today to learn more about our products and how they can help you.
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