Chopping boards

Re: Chopping boards

The Foods Standard Agency does not currently specify whether or not plastic or wooden chopping boards should be used in catering outlets. See www.food.gov.uk/multimedia/pdfs/hygienebusinessguide.pdf for its guidance document, which contains some information on preventing cross-contamination, including the use of chopping boards. However, guidelines may vary depending on a local authority's environmental health department. For example, Huntingdonshire Environmental Health Services generally advises that you use chopping boards constructed of food grade plastic, particularly for the preparation of 'high-risk' or ready-to-eat foods. Wooden boards may be used for the preparation of raw foods, but they are inappropriate for the preparation of 'high-risk' foods.

Generally you should:

? clean and sanitise chopping boards properly before and after use
? replace boards if they become damaged in a way that hinders proper cleaning and disinfection
? use different chopping boards, preferably colour-coded, for raw and ready-to-eat foods.

We would therefore recommend that you consult the environmental health department of the authority in question for a definitive answer.

Anonymous | 06:41 10.09.2007| Report this answer as unsuitable