How to Choose the Best Cutting Board for a Restaurant

In a professional kitchen, some of the most important tools are the ones we use every day without a second thought. A great chef's knife gets all the attention, but the surface it lands on is just as critical. The right cutting board for restaurant kitchens protects that expensive knife's edge, provides a stable and safe surface for fast prep work, and forms the first line of defense against cross-contamination. A flimsy board that slides around is a hazard, while one made from the wrong material can dull blades or harbor bacteria. This guide will walk you through everything you need to know to choose boards that support your workflow and stand up to the pressure.

Key Takeaways

• Implement a Color-Coded System for Safety: Designate specific board colors for different food groups—like red for raw meat and green for vegetables—to create a clear, visual system that prevents cross-contamination. Always look for the NSF certification seal to confirm a board is food-safe and durable enough for commercial use.
• Choose the Right Material for the Right Job: Stock your kitchen with a variety of materials. Use easy-to-sanitize plastic boards for raw meats and poultry, and choose gentler wood or composite boards for chopping produce and bread to keep your knives sharp.
• Proper Care and Storage Extends a Board's Life: Daily cleaning, proper sanitizing, and storing boards vertically in a rack are essential for hygiene and durability. Regularly inspect your boards for deep grooves or warping and replace them immediately to maintain a safe prep surface.

What to Look for in a Commercial Cutting Board

Choosing the right cutting board might seem like a small decision, but it has a big impact on your kitchen's safety and efficiency. The best commercial cutting boards are more than just a surface for chopping; they are a fundamental tool that protects your countertops, keeps your knives sharp, and, most importantly, helps prevent foodborne illness. When you're outfitting your kitchen, you need boards that can handle the demands of a busy service, day in and day out.

Think about durability, ease of cleaning, and how the material interacts with your knives. A flimsy board that slides around the prep table is a safety hazard, while a board made from the wrong material can dull your expensive chef's knives or harbor bacteria. We'll walk through the essential features to look for, from official safety certifications to practical design elements. Getting these details right will help you select the perfect kitchen equipment that stands up to the pressure and keeps your kitchen running smoothly.

Key safety certifications

When you're buying for a commercial kitchen, safety isn't optional. That's why the first thing to check for is a safety certification. Look for boards that are NSF (National Sanitation Foundation) certified. This seal means the board is made from a food-safe material, is non-absorbent, and is durable enough to resist chipping, cracking, and pitting where bacteria could hide. An NSF certification also confirms the board can withstand the high temperatures of a commercial dishwasher. While you're at it, checking for FDA approval ensures the materials used are non-toxic and safe for direct contact with food. These certifications are your assurance that the board meets professional health and safety standards.

Material durability and lifespan

The material of your cutting board directly affects its longevity and how you'll use it. Plastic (polyethylene) boards are a popular choice in commercial kitchens because they are lightweight, affordable, and can be sanitized in a high-heat dishwasher, making them ideal for prepping raw meat, poultry, and fish. On the other hand, a high-quality wood board can be incredibly durable and is often gentler on knife edges. However, wood requires more careful maintenance—it needs to be hand-washed and regularly oiled to prevent it from drying out or warping. Understanding the pros and cons of each material will help you decide which type best fits the different stations in your kitchen.

The right size and thickness

In a professional kitchen, one size definitely does not fit all. Your cutting boards should be large enough to handle the task at hand without ingredients spilling over the sides. A small, cramped board slows down prep work and can be dangerous. Consider the primary use for each board. A board for dicing onions can be smaller than one used for butchering a large cut of meat. Thickness is just as important. A thicker board provides a more stable cutting surface and is less likely to warp over time from repeated use and washing. A good rule of thumb is to choose boards that are at least half an inch thick for general use.

Non-slip features for stability

A cutting board that slides around on the counter is one of the biggest safety risks in a kitchen. A stable board is essential for preventing knife slips and serious injuries. Many commercial-grade cutting boards come with built-in non-slip features, like rubber or silicone feet at the corners, that grip the work surface. If you opt for a board without them, you can place a damp paper towel or a non-slip mat underneath to keep it securely in place. Never overlook this feature; a steady board allows your chefs to work with confidence, speed, and precision, which is exactly what you need during a busy service.

Compare Cutting Board Materials

Choosing the right cutting board material is one of the most important decisions you'll make for your kitchen's safety and efficiency. Each material comes with its own set of benefits and maintenance needs, and the best choice often depends on what you're prepping. A busy restaurant kitchen will likely need a variety of boards to handle everything from raw meat to fresh produce. Let's break down the most common options so you can stock your kitchen with the right tools for the job.

Plastic: Pros and cons

Plastic cutting boards are a staple in most commercial kitchens, and for good reason. They are affordable, lightweight, and incredibly easy to clean. You can run them through a high-temperature dishwasher, which makes sanitizing them after contact with raw meat, poultry, or fish a breeze. This ease of cleaning is a major advantage in a fast-paced environment where food safety is paramount. Their lighter weight also makes them easy to handle and move from a prep station to the sink. The main drawback is that plastic can develop deep grooves from knife cuts over time, which can trap bacteria, so you'll need to replace them once they become heavily worn.

Wood: Pros and cons

There's a classic appeal to wood cutting boards, and they offer some surprising benefits. While they require more hands-on care than plastic, a well-maintained wood board can be extremely durable and hygienic. Some studies even suggest that wood has natural properties that can help inhibit bacteria growth. Wood is also gentler on your knives, helping to keep them sharp for longer. The downside is the upkeep; wood boards need to be hand-washed and regularly treated with mineral oil to prevent them from drying out and cracking. They are not dishwasher safe, which can be a dealbreaker for some high-volume kitchens.

Bamboo and composite alternatives

If you're looking for a middle ground between wood and plastic, bamboo and composite boards are excellent options. Bamboo is technically a grass, not a wood, and it's harder and less porous than many traditional hardwoods. This means it absorbs less moisture and is more resistant to knife scarring, making it a durable and low-maintenance choice. Composite boards, often made from a mix of materials like wood fiber and resin, offer a tough, non-porous surface that is dishwasher-safe and easy on knives. Both are great, sustainable alternatives that fit right in with your other essential restaurant equipment.

Best uses for each type

The smartest strategy is to use different boards for different tasks. Plastic boards are the undisputed champions for prepping raw meat, poultry, and seafood. Their non-porous surface and ability to be sanitized in a dishwasher make them the safest choice for handling these high-risk ingredients. Wood boards are fantastic for less messy jobs like chopping vegetables, slicing bread, or creating a cheese board for presentation. Their knife-friendly surface makes them a pleasure to work on for daily prep. Bamboo and composite boards are versatile workhorses that can handle just about anything, making them a solid all-purpose addition to any kitchen.

Don't Overlook These Essential Features

Once you’ve settled on the material and size, it’s time to consider the smaller details that can make a big difference in a fast-paced kitchen. The right features can streamline your prep process, improve safety, and even extend the life of your other tools. Think about how your team will use these boards every single day. Are they easy to grab, move, and clean? Do they help contain messes or create them? Paying attention to these practical elements will ensure you shop for restaurant equipment that truly supports your kitchen’s workflow. From the texture of the surface to the shape of the edges, these features separate a basic cutting board from a professional-grade tool that your chefs will appreciate during a busy service.

Knife-friendly surface textures

The surface of your cutting board has a direct impact on the sharpness of your knives. Hard surfaces like glass or stone can dull a blade in an instant, forcing your chefs to waste time constantly honing their most important tools. You want a surface with a little bit of give. Plastic cutting boards are a great choice because they are inexpensive, lightweight, and gentle on knife edges. Their non-porous surface also makes them easy to clean and sanitize, which is especially important when you’re working with raw meat, poultry, or fish. A good board protects your most valuable hand tools.

Practical additions like juice grooves and handles

Look for thoughtful design elements that make a chef’s life easier. A juice groove, which is a small channel running around the perimeter of the board, is perfect for catching liquids from meats or juicy fruits and vegetables. This simple feature keeps your prep stations cleaner and safer by preventing spills. Handles or rounded edges also improve usability. As one supplier notes, rounded edges provide more comfort if the board is handled frequently or hangs over the edge of a prep table. These small additions show that a board was designed with a professional kitchen in mind.

Why thickness matters

The thickness of a cutting board affects both its durability and its weight. A very thin board might be light and easy to store, but it’s also more likely to warp, bend, or slide around on the counter. A super-thick board will be incredibly sturdy but can be heavy and cumbersome to move and wash. For most commercial kitchens, a half-inch thickness is a great starting point. It offers a good balance, providing enough durability for heavy use while still being lightweight enough for easy handling and cleaning.

Easy storage solutions

In a busy kitchen, cutting boards can easily get misplaced, stacked improperly, or "rinsed but not washed," creating a serious food safety risk. Proper storage is non-negotiable. Look for boards with holes for hanging, or invest in a dedicated cutting board rack. A rack keeps boards organized and allows them to air dry completely on all sides after washing, which is crucial for preventing bacterial growth. This simple step ensures every chef can quickly grab a clean, sanitized board when they need one.

Plan for multiple stations

Your kitchen needs more than just a few cutting boards. Cutting boards face constant use throughout service, so they need to be durable enough to withstand repeated chopping and sanitizing. To prevent bottlenecks and cross-contamination, plan on having multiple boards for different prep stations. Your raw meat station, fish station, and vegetable station should each have their own dedicated set of color-coded boards. This ensures your team can work efficiently and safely without having to stop and search for a clean board.

Master the Color-Coding System for Food Safety

A busy kitchen is a controlled chaos, and one of the most effective ways to maintain control and ensure safety is with a color-coded cutting board system. This isn't just about being organized; it's a fundamental practice for preventing cross-contamination and keeping your customers safe. Think of it as a simple visual language for your kitchen staff. When someone grabs a green board, they instantly know it’s for produce. A red board signals raw meat. This system minimizes the risk of dangerous bacteria from raw meats coming into contact with ready-to-eat foods like fresh vegetables.

Implementing this system is one of the easiest and most impactful steps you can take to professionalize your kitchen's food handling procedures. It protects your customers, especially those with allergies, and shows health inspectors that you are serious about food safety. It’s a non-negotiable standard in modern commercial kitchens for a reason—it works. Getting your team on board is straightforward, and once the system is in place, it quickly becomes second nature, streamlining prep work and reducing the margin for error during a hectic service.

Understand the standard colors

The color-coding system is fairly universal, which makes it easy to train staff, even if they’ve worked in other kitchens. While you should always check your local health department's specific guidelines, the standard colors are consistent across the industry. Each color is assigned to a specific food group to create clear boundaries during food prep.

Here’s the most common breakdown:

• Green: Fresh fruits and vegetables
• Yellow: Raw poultry (like chicken and turkey)
• Red: Raw red meat (like beef and pork)
• Blue: Raw fish and seafood
• Brown: Cooked meats
• White: Dairy, cheese, and bread

This cutting board color code is designed to be intuitive, helping your team make safer choices automatically.

Prevent cross-contamination

The primary goal of the color-coding system is to prevent cross-contamination, which happens when harmful bacteria or allergens are transferred from one food to another. Food preparation surfaces are a major risk area. For example, if a chef prepares raw chicken on a cutting board and then uses the same unwashed board to chop lettuce for a salad, they could transfer Salmonella bacteria to the lettuce, leading to foodborne illness.

Using designated boards for different food types creates a physical barrier that drastically reduces this risk. A color-coded system helps everyone in the kitchen see, at a glance, which board is safe to use for which task. This is especially critical for protecting customers with severe food allergies, as it helps prevent traces of allergens like shellfish or dairy from contaminating other ingredients.

Stay compliant with health codes

Health inspectors don't just look for clean floors; they scrutinize your entire food handling process. A well-implemented color-coding system for your cutting boards is a clear sign that you are following established food safety protocols. Many local health codes either recommend or require systems that prevent cross-contamination, and color-coding is the industry-standard solution.

Failing to have proper systems in place can lead to poor inspection scores, fines, or even temporary closure. By using color-coded boards, you are actively meeting a key standard for USA safety compliance. It’s a simple, visual way to demonstrate your commitment to safety and professionalism, ensuring you pass inspections and maintain a stellar reputation with both regulators and customers.

How to implement the system

Putting a color-coding system into practice is straightforward. First, get rid of any old, deeply scarred boards that are difficult to clean. Then, purchase a new set of color-coded boards in various sizes to suit different tasks in your kitchen. You’ll likely need multiple boards in each color, especially green for produce and red for meat, depending on your menu.

Once you have the right restaurant equipment, the next step is training. Hold a quick meeting with your kitchen staff to explain the system and post a chart in the prep area as a constant reminder. Emphasize that there are no exceptions. Consistent use is key to making the system effective and building good habits that protect your customers and your business.

Avoid These Common Cutting Board Mistakes

Your cutting boards are some of the most-used tools in your kitchen, but it’s easy to overlook them when stocking up. Making the right choices from the start—and avoiding a few common missteps—will go a long way toward keeping your kitchen safe, efficient, and compliant with health codes. Let’s walk through the mistakes to steer clear of.

Picking the wrong material for the job

Not all cutting boards are created equal, and using the wrong one can cause major headaches. A board that works for a home cook might not survive a single dinner rush in a commercial kitchen. Your boards need to withstand constant chopping, washing, and sanitizing. Using a material that’s too soft will result in deep grooves that harbor bacteria, while a material that’s too hard can dull your knives in no time. Think about the task at hand: non-porous plastic boards are ideal for raw meats, poultry, and fish since they can be thoroughly sanitized, while wood boards are great for produce, bread, and cheese stations.

Underestimating size needs

Size really does matter when it comes to cutting boards. Trying to prep large quantities of vegetables on a tiny board is inefficient and messy, while using a massive board for a small task like mincing garlic just gets in the way. A well-equipped kitchen has a variety of sizes to match different jobs. You’ll want large boards for butchering or prepping big batches of produce, medium all-purpose boards for daily tasks, and small ones for quick jobs at the bar or garnish station. Having the right size for each task makes prep work smoother and keeps your prep tables organized.

Not buying enough boards

In a professional kitchen, having too few cutting boards is a serious food safety risk. If your staff is washing the same board between prepping raw chicken and slicing tomatoes for a salad, you’re setting the stage for cross-contamination. You need enough boards to dedicate one for each type of food. This is where a color-coded system becomes essential, providing a clear visual cue for everyone on the line. Don’t try to cut corners here; investing in a full set of boards is a fundamental part of running a safe and professional kitchen. It’s a small price to pay for peace of mind and health code compliance.

Forgetting about maintenance

Even the best cutting boards need a little TLC to stay in top shape. Over time, daily use will create knife scars and grooves where bacteria can hide. If you don’t clean and sanitize your boards properly after every use, you’re creating a health hazard. Wood boards require extra attention, including regular oiling to prevent them from drying out and cracking. Plastic boards, while easier to care for, should be replaced once they become heavily scarred. A consistent maintenance routine will extend the life of your boards and ensure they remain a safe surface for food prep.

Ignoring stability and safety

A cutting board that slides around on the counter is an accident waiting to happen. A wobbly, unstable surface is one of the leading causes of knife slips and injuries in the kitchen. When shopping for boards, look for models that have non-slip rubber or silicone feet to keep them securely in place. If your boards don’t have this feature, you can place a damp towel or a non-slip mat underneath to create stability. This simple step takes only a few seconds but is one of the most important things you can do to ensure safety while handling sharp knives and other restaurant equipment.

How to Properly Clean and Maintain Your Boards

Choosing the right cutting boards is just the first step. Keeping them in top condition is where the real work begins. Proper cleaning and maintenance are non-negotiable for food safety and will also extend the life of your boards, saving you money in the long run. A well-cared-for cutting board is a sign of a well-run kitchen. Let's walk through the essential routines that will keep your boards clean, safe, and ready for service.

Daily cleaning routines

This is the foundation of cutting board care. After every single use, boards must be washed with hot, soapy water. This isn't a quick rinse. Use a stiff brush to scrub away any food particles, especially from knife marks where bacteria love to hide. Once you've scrubbed it clean, rinse it thoroughly with clear, hot water. The final step is crucial: drying. You can pat the board dry with a clean cloth, but air drying is even better. Make sure there's plenty of airflow around the board so it can dry completely on all sides. This simple routine is your first line of defense against cross-contamination.

Care tips for different materials

Different board materials need slightly different approaches. Plastic boards are workhorses because they can handle high-temperature commercial dishwashers, which makes sanitizing easy and effective. Wood boards, on the other hand, require more TLC and should never go in the dishwasher, as the intense heat and moisture can cause them to warp and crack. To keep a wood board in great shape, hand wash it and regularly treat it with a food-grade mineral oil. This prevents the wood from drying out and helps create a protective, water-resistant barrier. Knowing these differences is key to making your boards last.

Effective sanitization methods

Cleaning and sanitizing are two different things. Cleaning removes debris, while sanitizing kills germs. Always clean your board with soap and water before you sanitize it; otherwise, leftover food particles can prevent the sanitizer from working properly. For a commercial kitchen, use an approved food-safe sanitizing solution, like a properly diluted bleach or quaternary ammonium compound. Follow the manufacturer's instructions for concentration and contact time—letting the solution sit on the surface for the required period is key to killing pathogens. Rinse if required, then let the board air dry completely before its next use.

Smart storage techniques

How you store your cutting boards is just as important as how you clean them. Never stack wet boards or lay them flat on a counter. This traps moisture and creates a perfect breeding ground for bacteria. The best practice is to store them vertically in a slotted rack. This allows air to circulate freely, ensuring they dry thoroughly and stay clean. A designated storage rack also keeps your kitchen equipment organized and prevents clean boards from coming into contact with dirty surfaces in a busy kitchen. It’s a simple change that makes a big difference in food safety and workflow.

Know when it's time for a replacement

Even the best cutting boards don't last forever. Over time, they'll develop deep cuts and grooves from repeated knife use. Once these grooves become difficult to clean, it's time for a replacement. These crevices can trap food particles and harbor bacteria that even thorough sanitizing can't reach. Other signs a board is past its prime include significant warping, which makes it unstable and unsafe for chopping, or stubborn stains that won't come out. Regularly inspect your boards and be ready to retire them to protect your customers and your reputation.

Your Smart Buying Guide for Cutting Boards

Making the right choice when you purchase cutting boards comes down to a few key factors: quantity, quality, and cost. It’s about finding that sweet spot where you get durable, safe boards that fit your budget and kitchen workflow. A smart purchasing strategy ensures your team has the tools they need to work efficiently and safely, without you having to constantly replace worn-out equipment. Let’s walk through how to stock your kitchen with the best cutting boards for the job.

Plan your quantity

Before you add anything to your cart, take a moment to map out your kitchen’s needs. How many prep stations do you have? Think about your busiest service—cutting boards will be in constant use, so you’ll need enough to cover every station and task. Consider the color-coding system for food safety; you'll need a dedicated board for raw meat, poultry, fish, vegetables, cooked foods, and dairy. It’s always a good idea to have backups for each color, so you can quickly swap out a board for cleaning without slowing down the line. Planning ahead prevents shortages and keeps your kitchen running smoothly.

The benefits of buying in bulk

Once you know how many boards you need, consider buying them in bulk. This is one of the easiest ways to save money on essential supplies. Many suppliers, including us, offer discounts on larger orders, which significantly lowers your cost per board. Beyond the savings, buying in bulk ensures you have a consistent set of boards across your entire kitchen. It also means you’ll always have replacements ready to go when an old board reaches the end of its life. This simple step saves you time on future orders and eliminates the headache of a board breaking mid-service.

Balance cost and quality

It can be tempting to go for the cheapest option, but that often costs more in the long run. A low-quality board can warp, crack, or develop deep knife grooves quickly, creating a food safety risk and forcing you to buy replacements sooner. Instead, focus on the best value. For example, wood cutting boards might require a bit more care than plastic, but a high-quality wood board can last for years with proper maintenance. When browsing for restaurant equipment, think about the total cost of ownership, which includes the initial price plus how long the board will last before it needs to be replaced.

Explore The Restaurant Warehouse selection

We know that balancing cost and quality is a top priority for any restaurant owner. That’s why we offer a curated selection of commercial-grade cutting boards designed to meet the demands of a professional kitchen without breaking the bank. You’ll find a variety of materials, sizes, and colors to fit your specific needs and help you implement a food safety plan effectively. We also believe in empowering you with knowledge. For instance, a simple tip for disinfecting a wood board is to use vinegar after washing it with warm, soapy water. We’re here to provide both the products and the practical advice you need.

Find the best value

Ultimately, finding the best value means looking beyond the price tag. It’s about choosing a cutting board that is durable, safe for your knives, and easy for your staff to maintain. Consider the unique needs of your menu and kitchen workflow. While plastic is a versatile workhorse, a beautiful wood board might be perfect for a front-of-house carving station. Investing in a full set of quality equipment can feel like a big step, which is why exploring options like restaurant equipment financing can make it easier to get everything you need upfront. By weighing all these factors, you can make a purchase that truly benefits your business.

Pro Tips to Make Your Cutting Boards Last

Your cutting boards are some of the hardest-working tools in your kitchen. Giving them consistent care will not only make them last longer but also play a huge role in your kitchen's food safety plan. A well-maintained board is a safer board, and protecting your investment just takes a little routine. By building a few simple habits for cleaning, sanitizing, and storing your boards, you can keep your kitchen running smoothly and safely. Let's walk through some pro tips to get the most life out of every cutting board you own.

Create a maintenance schedule

Wood cutting boards, in particular, need a bit more attention than plastic ones, but they can be incredibly durable with the right upkeep. To make sure nothing falls through the cracks, create a simple maintenance schedule for your team. This should outline daily cleaning tasks versus weekly or monthly deep-cleaning and conditioning. For example, daily tasks include washing and sanitizing after every use. A monthly task for wood boards might be applying a food-grade mineral oil to prevent drying and cracking. A clear, posted schedule makes it easy for everyone on your staff to know exactly what needs to be done to keep all your kitchen equipment in top shape.

Simple ways to prevent wear and tear

The best way to extend the life of your cutting boards is through consistent daily habits. The most important rule is to wash them with hot, soapy water immediately after each use. According to the USDA, this simple step is crucial for cleanliness. After washing, rinse the board with clean water and let it air dry completely or pat it dry with a clean towel. If you're using wooden boards, never put them in the dishwasher. The high heat and prolonged exposure to water can cause them to warp, split, or crack. Using both sides of your board can also help distribute knife wear more evenly over time.

Deep cleaning techniques

For a more thorough clean that tackles stains and lingering odors, you'll want to go beyond soap and water. Before you sanitize, always make sure the board is completely free of any food particles. For a natural and effective disinfectant, especially on wood or bamboo boards, plain white vinegar is a great choice. Just wipe it on with a cloth and let it sit for a few minutes before rinsing. To remove tough stains or smells, you can scrub the surface with coarse salt or a paste of baking soda and water. Let it sit for a bit, then scrub and rinse thoroughly. These deep cleaning methods help keep your boards hygienic and looking their best.

Best practices for storage

How you store your cutting boards is just as important as how you clean them. In a busy kitchen, it's easy for boards to get quickly rinsed and stacked, but this traps moisture and can create a breeding ground for bacteria. The best practice is to store your boards vertically in a slotted rack. This allows air to circulate freely around all surfaces, ensuring they dry completely. Storing them upright also prevents wood boards from warping. Make sure your storage area is clean and away from sources of high heat or humidity. Proper storage is a simple final step that protects your boards from damage and contamination.

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Frequently Asked Questions

Is a wood cutting board really safe to use in a professional kitchen? Absolutely, as long as you commit to caring for it properly. While plastic boards are the go-to for raw meat because they can be sanitized in a high-heat dishwasher, a quality wood board is fantastic for prepping produce or for use at a bread station. Wood is naturally gentler on your knives, but it requires hand-washing and regular oiling to prevent it from drying out and cracking. If you have the right maintenance routine, a wood board can be a safe and long-lasting tool in your kitchen.

How do I know when it's time to throw out my old plastic cutting boards? You should replace your plastic boards once they have deep grooves and heavy knife scarring. Run your hand over the surface; if it feels rough and full of deep cuts that are hard to clean, it's time for a new one. Those crevices are the perfect hiding spot for bacteria that even a thorough sanitizing might not reach. Warping is another clear sign, as an unstable board is a major safety hazard.

If I can only afford one upgrade right now, what's the most important feature to look for in a new cutting board? Focus on safety and stability. First, make sure any board you buy is NSF certified. This is your guarantee that the material is food-safe and durable enough for commercial use. Second, look for a board with non-slip features, like rubber feet. A board that stays put on the counter is essential for preventing knife slips and injuries. These two features are the foundation of a safe and professional prep station.

Do I really need a full set of color-coded boards, or can I just be careful about cleaning? You really do need the full system. During a busy service, it's far too easy for mistakes to happen, and the risk of cross-contamination is incredibly high. A color-coded system acts as a simple, visual guide that removes any guesswork. It ensures that the board used for raw chicken is never accidentally used for salad greens, protecting your customers and keeping you in line with health code standards.

My cutting boards keep warping. What am I doing wrong? Warping is almost always caused by high heat and improper drying. If you're using wood boards, the number one cause is putting them in the dishwasher—they should always be washed by hand. For plastic boards, warping can happen if they are left too close to hot equipment or not stored correctly. The best way to prevent this is to always let your boards air dry completely by storing them vertically in a slotted rack. This allows air to circulate evenly on both sides.