THE HYGIENIC ASPECTS OF WOODEN AND PLASTIC CUTTING BOARDS

The purpose of cutting boards is to prolong the life of knife edges an d to improve safety during the slicing and cutting of meat by using wo rk surfaces that give a good grip. These mobile cutting boards are als o easy to clean, disinfect and remove. The use of cutting boards, cutt ing tables or tables with replaceable cutting surfaces and the materia l from which they are made are controlled, as far as meat processing i s concerned, by a number of regulations and guidelines the ultimate ai m of which is to preserve the quality of the meat. Corrosion-proof mat erials which do not spoil the quality of the meat and are easy to clea n and disinfect are therefore required. The use of wood for cutting bo ards of all kinds is expressly forbidden.