JM132 Thickness 12mm Cutting Board
Meats Seafood Vegetables Fruits
Products Description:
A cutting board is a durable board on which to place material for cutting. The kitchen cutting board is commonly used in preparing food. It is often made of wood or plastic and come in various widths and sizes. Most plastic cutting board are specifically designed not to dull the edge of a knife. A good cutting board material must be soft, easy to clean and non-abrasive, but not fragile to the point of being destroyed. Rough cutting edges such as serrated knives abrade and damage a cutting surface more rapidly than do smooth cutting implements.
Dimension : L 243mm x W 343mm
Thickness : 12mm
Weight : 934g
Barcode : 9 555031 607700
Material : 100% Low-density polyethylene (LDPE)
Colour Family : Red, Blue, Green, White
SKU: 99024340
Categories: KJ KITCHENWARE
• Color-coded cutting board - Prevent cross contamination of different food types.
• Non-toxic, odorless, durable and corrosion resistant.
• Allow the usage on both sides.
• Easy to clean and hang.
• Knife-friendly cutting surfaces.
• Ideal for home, hawker, and restaurant use.
Hygiene:
Sanitation with cutting boards is a delicate process because bacteria can reside in grooves produced by cutting, or in liquids left on the board.
Regardless of the material, regular maintenance of a cutting board is important. A very diluted bleach solution is best for disinfecting cutting boards. To remove odors, the board can be rinsed and then rubbed with coarse salt and left to stand for several minutes before being wiped and rinsed clean.
Unlike wood, most plastic boards are non-porous, which means that bacterial can't enter below the surface. It is still equally as important to clean the boards thoroughly after each use as bacterial can lie and grow in any imperfections on the surface. Although many boards are dishwasher safe, they are still will be warped by the hot water, making them unsafe. When heavily or deeply scored, boards need to be resurfaced as scoring can harbour mildew and bacterial. However, resurfacing a plastic cutting board is quite difficult and replacing it is recommended instead.
Preventing cross contamination of food:
Bacterial or allergens can easily be transmitted from one part of the kitchen to another or from one food to another via knives, hands, or surfaces such as chopping boards. To reduce the chance of this it is advised to use separate boards for different types of food such as raw meat, seafood, vegetables and fruits. Hazard Analysis Critical Control Points (HACCP) color coded are designed to help you implement food safety best practices in your kitchen, with different color for different types of food.
