Why this low density chopping boardsbpa-free product earns its place
Green is the flex board in a colour-coded kitchen. While blue holds fish, red holds meat, and brown holds veg, green takes on the jobs that don't fit the strict separation — cooked meats before plating, salads being tossed, prep that straddles categories. In a HACCP system where you've bought the core colours, green is the extra board you reach for when two things need a surface but not the dedicated blue or red.
Like every Hygiplas low-density polyethylene board in this range, it's antibacterial at the material level. The surface resists the bacteria that colonize raw and cooked food alike. It's not a chemical treatment — the LDPE itself is naturally resistant. That means years of dishwasher cycles and regular use won't diminish the antibacterial property. Clean it hot, stack it dry, and it's ready for the next shift.
At 450 × 300 mm, it's a proper working surface. At 1.28 kg, it's light enough to move between stations without thought. The finish won't absorb odours or stains, and the material is forgiving on blade edges — your knives stay sharper longer than they would on stone or wood.
