Schneidebretter

HACCP Schneidebretter GN1/1

</p>

HACCP cutting boards GN1/1 | STALGAST®

Product Features

HACCP-compliant plastic: food-safe, non-porous, knife-friendly surface.

Color coding system: ensures hygienic separation of food groups.

Standard GN1/1 size: 53×32.5×2 cm—fits prep tables and kitchen systems.

Durable and stable: resistant to moisture, stains and heavy-duty use.

Compatible accessories: anti-slip mats and board racks available.

Easy to clean: rounded edges, dishwasher-safe, quick drying.

Intended Use

Hygienic food preparation: assign boards by color for raw meat, poultry, fish, fruit/veg, dairy, bakery, cooked foods.

Large kitchens and canteens: standardized GN1/1 size for high-volume prep.

Mobile catering: robust boards for temporary setups.

Audit-ready workflows: supports HACCP inspections and hygiene records.

Variants / Sizes

HACCP cutting board GN1/1 — red

HACCP cutting board GN1/1 — blue

HACCP cutting board GN1/1 — green

HACCP cutting board GN1/1 — yellow

HACCP cutting board GN1/1 — brown

HACCP cutting board GN1/1 — white

HACCP cutting board GN1/1 — black

Care / Maintenance

Wash after every shift; use chlorine-free detergents.

Dry fully and store vertically with racks.

Replace if deep grooves or cracks appear.

Maintain color discipline per HACCP plan.

Oil edges lightly if required to prevent warping.

Short Conclusion

HACCP cutting boards GN1/1 offer hygienic, durable and standardized solutions for professional kitchens, ensuring food safety and workflow efficiency.

Test products in the showroom with expert advice.

Stock availability shown in the shop.

24/7 warranty & post-warranty service.

Continuous data maintenance for accuracy.

Contact via email or phone.

Use the top search bar if unsure about categories.

FAQs

Why GN1/1 size?: It standardizes workflow and fits perfectly on professional prep stations.
What colors are available?: Red, blue, green, yellow, brown, white, black.
Are they dishwasher-safe?: Yes—use non-abrasive, chlorine-free cleaners and dry immediately.
When should I replace a board?: If grooves, cracks or odors remain after cleaning.
What is the HACCP color code?: Typical scheme: Blue/Fish, Green/Fruit+Veg, Red/Raw meat, Yellow/Poultry, Brown/Cooked meat, White/Bakery+Dairy.