Plastic Cutting Boards

Plastic cutting boards are much less porous that wooden cutting boards are, so the boards do not soak up the juices that come from slicing and preparing poultry, beef, pork or lamb. The bacteria that meat produces before it is cooked can be incredibly harmful to people and it is why meat must be fully cooked before it is served. When it is not properly cleaned off a cutting board, the bacteria can spread on to other foods that are prepared on that cutting board later.

While plastic can be easily sanitized with a run through a dishwasher, sometimes a kitchen gets busy enough that multiple cutting boards are in use at one time and the chance that employees will become mixed up and use a contaminated board is fairly high. That is why purchasing color coded cutting boards is an excellent idea. The boards’ different colors represent what type of food is only used on that board. White is generally dairy, green is produce, red is beef, tan is poultry and blue is fish.