How to choose a perfect cutting board and use it well---PP cutting board
2021-07-29
Plastic boards are usually called PE (polyethylene) cutting boards, or HDPE (high-density polyethylene plastic), the material of which these boards are made. There are basically two types of HDPE boards being made. One version is made from injection-molded plastic, while the other is HDPE from an extrusion line.
There are several certifications of plastic cutting boards, one being NSF, that certifies the plastic has passed requirements to come in contact with food. Unlike wood, plastic has no inherent antiseptic properties.[1] However, unlike wood, plastic boards do allow rinsing with harsher cleaning chemicals such as bleach and other disinfectants without damage to the board or retention of the chemicals to later contaminate food.
There are several certifications of plastic cutting boards, one being NSF, that certifies the plastic has passed requirements to come in contact with food. Unlike wood, plastic has no inherent antiseptic properties.[1] However, unlike wood, plastic boards do allow rinsing with harsher cleaning chemicals such as bleach and other disinfectants without damage to the board or retention of the chemicals to later contaminate food.
Most high-density polyethylene plastic (HDPE) boards are specifically designed not to dull the edge of a knife. If a score line is present, the knife is safe. A serrated knife should not be used on a plastic cutting board. The sharper the knife, the longer the cutting board will last. Semi-disposable thin flexible cutting boards also ease transferring their contents to a cooking or storage vessel.
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:
Blue cutting boards: raw seafood.
Red cutting boards: raw red meat.
Green cutting boards: vegetables and fruits.
Yellow cutting boards: poultry
Brown cutting boards: cooked meat
White cutting boards: dairy and breads (also for universal if no other board is available.)
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