Colour coded chopping boards

[aldamaster]

Hi guys,

I am actually a young leader at my local scout group, over the past year i have led the fundraising for our new kitchen to try and encourage more ings of the hall. We are nearing completeion but are now looking at getting some more commercial equipment to help us meet health and safety law and for our peace of our mind!

We now want to get the 6 colour coded chopping boards to help reduce cross contamination/food poisoning, but i would like your help in reccomending what material chopping boards to get, from what i can see there is 3 main types: low density polythene, low density polypropylene and high density polypropylene.

Do the high density versions last a lot longer (as they are more expensive) or would the low density types be ok for us as they will not be used that much?

Your help would be appreciated, we are looking at spending £45 for the set, i have found quite a few sets for that price on ebay and on catering supplier websites, is this about right?

I can assure you i will be back with more catering questions when we are planning for big events or if we are looking at getting some more equipment!

thanks

Alex

[Stu]

Hello Alex and welcome to the UKCF. Yes the low density ones would be fine and with occasional use should last for quite a while. I have a couple of these at home, which get used all the time and are nearly 2 years old. Putting them in a dishwasher if you have one keeps them in a good hygienic state.

Please pop back if you need any advice, especially if you are looking for recipes.

[trademaid.co.uk]

Hi Alex,

We sell both low & high density chopping boards and some of the most experienced chefs swear blind that the low density chopping board is the better one due to it's price and durability.
And as Stu has already said as long as you keep them clean they'll stay hygienic for you.

If you need any further information try http://www.trademaid.co.uk for advice and comparitive prices.

Good luck!