Beautiful to look at and capable of enhancing the aesthetics of dishes, but strictly prohibited in professional kitchens. What are we talking about? Wooden cutting boards!
Yes, these cutting boards present in all domestic kitchens cannot be used in the restaurant and professional context. Although very beautiful and functional, they require proper sanitation and careful maintenance. Being, in fact, the wood is a living and porous material, it is not advisable to sanitize the cutting board daily, as this could risk the proliferation of germs and bacteria.
European Regulation no. 1935/2004 establishes precise rules for those who distribute utensils intended for food contact and for those who use them daily, establishing particularly relevant details for their use and cleaning.
What the regulations required about the use of wooden utensils
The regulations provide guidelines on surfaces intended for contact with food, which must be washable, sanitizable, corrosion-resistant, and must not release polluting substances or potentially infective agents into the food.
Manufacturers of these materials intended to come into contact with food are obliged to carry out the appropriate food risk assessment through specific analyses.
So, what chopping boards are better to use in a professional kitchen? In the restaurant, it is advisable to use polyethylene cutting boards available in different colours as per the HACCP regulations and definitely easier to clean and sanitize.
Euroceppi helps you find the right chopping board for you!
Do you have any other doubts about wooden chopping boards? Do you want to find the solution that truly meets your professional needs? We are ready to provide you with the chopping board you need!
