Plastic chopping boards and work surfaces: hygiene and sustainability
We offer a wide range of plastic chopping boards and work surfaces, perfect for creating a hygienic and sustainable working environment. But why choose plastic over traditional wood? One key reason is superior hygiene.
Plastic is significantly more hygienic than wood. This is because wood can absorb water and blood, creating a breeding ground for bacteria. Durability is also a factor. Wooden chopping boards wear out more quickly and need replacing more often, whilst plastic alternatives can be used for a longer period without losing their shape or function. So what is it that makes a plastic chopping board so hygienic and durable?
Choice of material
When it comes to choosing materials for chopping boards and work surfaces, PE-HD is a common choice. This is because PE-HD is approved for contact with food. Furthermore, it is a relatively affordable material that is easy to manufacture and distribute.
Another option is PE-1000, a premium choice when it comes to wear resistance. PE-1000 is extremely durable and can withstand demanding working environments, making it ideal for chopping boards subjected to heavy use. PP is also a common material in chopping boards and work surfaces, thanks to its excellent chemical resistance.
Which material is best suited depends on your specific needs. Consider the type of work to be carried out and the requirements involved. A good question to ask is: What is most important to me: price, hygiene or durability?
Colour-coding for HACCP
Colour-coding is an important tool for maintaining hygiene and order in the kitchen or production area. By using different colours for different chopping boards and work surfaces, it becomes easy to identify which chopping board should be used for which purpose. For example, a red chopping board can be used 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 method for identifying and controlling hazards in food production. Colour-coding can simplify the process and ensure that the correct chopping board or work surface is used for the correct task.
Cleanliness and Disinfection
Cleanliness and disinfection are essential for a hygienic working environment. Plastic chopping boards and work surfaces can be easily cleaned and disinfected using standard cleaning products and disinfectants. This is a major advantage compared with wooden chopping boards, which can be difficult to clean thoroughly.
How often should chopping boards and work surfaces be cleaned and disinfected? It depends on several factors, such as the type of work and hygiene requirements. A good rule of thumb is to clean and disinfect chopping boards and work surfaces after each use, and to replace them regularly to ensure continued hygiene.
Replacement intervals
When is it time to replace chopping boards and work surfaces? It depends on a range of factors, such as the type of work and hygiene requirements. A good rule of thumb is to replace them when they start to show signs of wear and tear, such as cracks or chips.
How do you know when it’s time? Ask yourself: Is the chopping board or work surface still hygienic and functional? If the answer is no, it’s time to replace it.
We offer a wide range of plastic chopping boards and work surfaces to help you create a hygienic and sustainable working environment. Please feel free to contact us to explore our range and see how we can help you!
Skärbrädor och arbetsytor i plast: hygien och hållbarhet