Why this chopping board earns its place
Purple is the allergen colour. It sits deliberately outside the raw and ready-to-eat codes so that nobody reaches for it out of habit, and that is the whole point of it — free-from prep needs a surface that has never carried the day's normal service, and a colour that is unmistakable at a glance is the only control fast enough to survive a busy kitchen. At 460 × 300 mm this is the standard bench size, which suits allergen work that comes in as part of service rather than as a separate batch: a board that can sit ready at a station, be pulled down for the order that needs it, and go straight to the wash.
The board is high density polyethylene, the professional standard because of how it behaves under a knife and in the sink. It gives slightly under the edge instead of blunting it against a hard surface, holds no odour or colour from previous work, and is non-porous, so a proper wash leaves it clean rather than merely rinsed — the quality that matters most when the residue you are removing is one you cannot see. The 12 mm section keeps it flat and stable under pressure and gives enough depth to take a long run of knife scoring, though on an allergen board the marks are worth watching more closely than elsewhere: once cuts are deep enough to hold anything, the board has done its job.
