Cutting boards are where most of the action happens in a commercial kitchen. Visit the food prep station and there is certain to be blades flying and slicing and dicing action happening at a frenetic pace. All this action happens, of course, on cutting boards to protect the counter tops from both blade damage and cross contamination. It is generally believed that plastic cutting boards are betting for working with poultry and meat and wood is acceptable for produce, but there are purists that argue for using only one material over the other. Of course, the argument for using plastic when cutting chicken, beef or pork is that, because plastic is less porous than wood, the bacteria that lives in raw meat will not seep into the board. Plastic cutting boards can also be run through a dishwasher and properly sanitized with hot water before its next use, wood cannot because it will warp.
Fruits and vegetables are great for being cut on a wood cutting board because, even raw, they do not carry bacteria such as e. coli. Many people also prefer wood cutting boards because they are easier on the blade of a knife when compared to the hard, rigid surface of a plastic board. Wood cutting boards must never be run through a dishwasher because it will quickly warp the wood with its high temperatures and loads of water. To wash a wood cutting board, it is best done with a sponge and liquid soap.
Commercial cutlery, though essential in the kitchen, may pose an increased threat of injury to employees who have not been properly trained. Knowledge of how to correctly handle kitchen cutlery creates a safer and more efficient kitchen environment.