THE HYGIENIC ASPECTS OF CUTTING BOARDS MA DE OF WOOD AND OF PLASTIC

Cutting boards are used to prolong the life of knife edges and to impr ove safety when slicing and cutting meat as they usually have a surfac e that grips well. These very mobile cutting basis are also easy to cl ean and disinfect, and to remove. The use of cutting boards, cutting t ables or tables with exchangeable cutting bases and the materials from which they are made are controlled, as far as the meat processing sec tor is concerned, by a number of regulations and guidelines, the chief objective of which is to maintain the quality of the meat. The materi als must therefore be corrosion-proof and such that they will not spoi l the quality of the meat and will be easy to clean and disinfect. The use of wood as a material for cutting boards of all kinds in strictly forbidden.