Chopping Boards
Chopping boards are food-prep surfaces used across every commercial kitchen, from pub kitchens to high-volume takeaways and care home catering, chosen primarily for HACCP food safety compliance and durability under daily knife use. The main buying consideration is material and colour-coding: HDPE (high-density polyethylene) boards are the commercial standard for dishwasher safety and knife-friendliness, while the UK catering industry uses a 6-colour HACCP system (red for raw meat, blue for raw fish, yellow for cooked meat, green for salad/fruit, brown for vegetables, white for bakery/dairy) to prevent cross-contamination. Thickness typically ranges from 10mm to 20mm, with thicker boards better resisting warping under heavy chopping.
Key specifications
Chopping boards are specified by size, material and system. Commercial HDPE boards come in a range of footprints, from compact tabletop boards up to large prep boards, in a 10-20mm thickness band with the thicker boards standing up better to heavy chopping. Full colour-coded sets (six boards plus a storage rack) equip a station for the HACCP system, while single boards suit smaller kitchens. Beyond HDPE, rubber-composite boards are gentler on knife edges for premium kitchens, and end-grain wood suits carvery and presentation but needs oiling and hand-washing. Non-slip feet or a stability mat stop a board sliding, and a wall or bench rack lets boards air-dry between services. Used across restaurants, takeaways, pubs, hotels, schools and care home kitchens.
Chopping Boards — FAQs
Do I need colour-coded boards for HACCP?
Colour-coded boards aren’t a legal requirement but are the recognised best-practice standard under HACCP for preventing cross-contamination between raw and cooked foods, and most environmental health inspections expect to see them in use.
What material is best for commercial chopping boards?
HDPE plastic is the most common commercial choice as it’s dishwasher-safe, non-porous and gentle on knife edges; wooden boards are used for presentation but need hand-washing and regular oiling.
What thickness chopping board resists warping?
Boards of 15-20mm thickness generally resist warping and cracking better than thinner 10-12mm boards under sustained heavy use.