Chopping Boards

Frequently Asked Questions

Chopping boards are an essential part of every commercial kitchen, helping chefs prepare food safely, efficiently and hygienically. Below, we've answered some of the most commonly asked questions about chopping boards.

What chopping boards do chefs use?

Professional chefs typically use durable plastic or HDPE chopping boards because they are hygienic, easy to clean and suitable for frequent commercial use. Many kitchens also use colour-coded chopping boards to help prevent cross-contamination and comply with food safety procedures. Wooden chopping boards are also used for certain food preparation tasks and presentation, but plastic boards remain the preferred choice in most commercial kitchens.

Why do we use different coloured chopping boards?

Different coloured chopping boards help prevent cross-contamination by assigning specific boards to different food types. This simple colour-coding system supports food hygiene, reduces the risk of harmful bacteria spreading between foods and helps commercial kitchens prepare food safely while complying with food safety procedures.

What colour chopping boards are for what food preparation?

Most commercial kitchens follow a standard colour-coding system to help prevent cross-contamination:

• Red – Raw meat
• Blue – Raw fish and seafood
• Yellow – Cooked meat
• Green – Fruit, salad and herbs
• Brown – Vegetables and root vegetables
• White – Bakery and dairy products

Always follow your workplace food safety procedures, as colour-coding systems may vary between businesses.

What is the safest chopping board material?

The safest chopping board material depends on your kitchen. Plastic and HDPE chopping boards are widely used in commercial kitchens because they are durable, hygienic, easy to sanitise and suitable for colour-coded food preparation. Wooden chopping boards are also a safe option when properly maintained and are often used for food preparation and presentation. Whatever the material, regular cleaning, proper maintenance and replacing worn boards are essential for maintaining food safety.

How often should chopping boards be replaced?

Chopping boards should be replaced when they become deeply scored, cracked, warped or difficult to clean, as damaged surfaces can harbour bacteria. Plastic chopping boards generally require more frequent replacement than wooden boards due to wear from regular use. Regular inspection, correct cleaning and following the manufacturer's care instructions will help maximise the lifespan of your chopping boards while maintaining food safety.

Where can I buy commercial chopping boards?

You can buy commercial chopping boards from IG Group. We supply a wide range of professional chopping boards, including colour-coded food preparation boards for restaurants, hotels, cafés, schools and catering businesses.

Whether you're preparing meat, fish, vegetables or bakery products, the right chopping board helps improve food safety, efficiency and hygiene in every commercial kitchen. Explore our range of professional chopping boards to find durable, colour-coded solutions for hospitality businesses across the UK.