Color coding: supports hygienic separation of food groups in professional workflows.
Stable format: 45×30×1.3 cm—compact, stackable, fits standard prep stations.
Durable build: resistant to moisture, stains and intensive daily use.
Anti-slip options: suitable with board mats or stands for secure work.
Easy handling: rounded edges, light weight, quick to wash and dry.
Intended Use
Hygienic mise en place: separate boards for raw meat, fish, vegetables, bakery and dairy.
Production lines & canteens: consistent color discipline across shifts.
Catering & banqueting: robust boards for mobile or temporary stations.
Training & audits: clear HACCP documentation and traceable practice.
Variants / Sizes
HACCP cutting board 45×30×1.3 cm — red
HACCP cutting board 45×30×1.3 cm — blue
HACCP cutting board 45×30×1.3 cm — green
HACCP cutting board 45×30×1.3 cm — yellow
HACCP cutting board 45×30×1.3 cm — brown
HACCP cutting board 45×30×1.3 cm — white
HACCP cutting board 45×30×1.3 cm — black
Care / Maintenance
Wash after every shift; dishwasher-safe detergents without chlorine.
Dry completely and store vertically to avoid moisture accumulation.
Replace boards with deep grooves or warping.
Keep board discipline: use only the intended color per HACCP plan.
Use separate, clean knives per station; sanitize between tasks.
Short Conclusion
HACCP cutting boards 45×30×1.3 cm deliver hygienic, durable and efficient prep for professional kitchens with clear color separation and reliable handling.
Test products in the showroom with on-site advice.
Stock level shown in the shop (current availability).
24/7 warranty & post-warranty service for professional equipment.
Continuous data maintenance—information accurate & up to date.
Contact via e-mail or phone.
Tip: use the search at the top if unsure about the category.
FAQs
How does color coding support HACCP?
It assigns food groups to colors to reduce cross-contamination during prep.
Which thickness is used here?
These boards are 45×30×1.3 cm—compact and robust for daily service.
When should a board be replaced?
If deep cuts, cracks or strong odors remain after cleaning.
Can I put them in the dishwasher?
Yes—use non-abrasive, chlorine-free detergents and dry immediately.
What color scheme is typical?
Follow your HACCP plan; common schemes include Blue/Fish, Green/Fruit+Veg, Red/Raw meat (non-poultry), Yellow/Poultry, Brown/Cooked meat, White/Bakery+Dairy.
