142394
High Density Green Chopping Board 60x45x1.8cm
Size 60x45x1.8cm (24x18x0.75")Health & Safety is the priority in any kitchen. This is one of the best ways of ensuring good food hygiene and reducing the risk of cross contamination is to adopt the colour coded system.
Pack size : 1
£58.18Ex VAT
£69.82 Inc VAT
£58.18/ea
Delivery up to 3 working days
Health & Safety is the priority in any kitchen. This is one of the best ways of ensuring good food hygiene and reducing the risk of cross contamination is to adopt the colour coded system.
- High density polythene
- Colour coded
- Salad or fruit chopping
- Non-toxic
- 45x30x1.25cm (18x12x0.5")
Health and Safety is the priority in any kitchen. This is one of the best ways of ensuring good food hygiene and reducing the risk of cross contamination is to adopt the colour coded system. This green chopping board is made from high-density polythene, a strong and durable as well as non-toxic plastic. This chopping board has been designed specifically for chopping salad or fruit on. Colour coded knives are also available here at Brakes. Other colours are also available too. The dimensions for this High Density Green Polycarbonate Chopping Board are: 45x30x1.25cm (18x12x0.5").
Maintenance Guidelines
Always make sure that your chopping boards are washed in hot, soapy water and sanitised after use, especially when cutting different food types such as chicken and beef where the cooking styles differ.
When storing your low density chopping boards, it is advisable to store them in an upright position in the rack provided, to allow air to circulate.
In addition to colour coded chopping boards, it is good practice to make sure that all knives are colour coded as well, this also reduces the risk of cross contamination.
Maintenance Guidelines
Always make sure that your chopping boards are washed in hot, soapy water and sanitised after use, especially when cutting different food types such as chicken and beef where the cooking styles differ.
When storing your low density chopping boards, it is advisable to store them in an upright position in the rack provided, to allow air to circulate.
In addition to colour coded chopping boards, it is good practice to make sure that all knives are colour coded as well, this also reduces the risk of cross contamination.