Poly Chopping Board

This is the yellow board in a colour-coded set, and in a commercial kitchen the colour is the specification. Yellow is the cooked meat board: it separates cooked meat from the raw meat board, which is where cross-contamination most often starts. Buying the colours separately lets a kitchen replace the one board that has taken the most knife damage rather than the whole set.

The board is high-density polyethylene, not wood or steel — a surface soft enough not to blunt a knife edge, hard enough not to shed into the food, and non-porous so it can be washed and sanitised rather than scrubbed and dried. It measures 500 × 350 mm with a 20 mm thickness, which is deep enough to be resurfaced or run through a dishwasher without warping.

Yellow: the cooked meat board in a colour-coded set. High-density polyethylene, kind to knife edges, 500 × 350 mm working surface, 20 mm thick, dishwasher safe without warping and non-porous surface, washes and sanitises clean.