In a commercial kitchen, which type of cutting boards are deemed safe to use?

In a commercial kitchen, using plastic and wood cutting boards is deemed safe due to their non-porous surfaces and ease of sanitization. Plastic cutting boards are particularly favorable because they can be easily washed in a dishwasher and are resistant to bacteria. Also, they can be color-coded to prevent cross-contamination between raw meats and vegetables, which is crucial in preventing foodborne illnesses.

Wooden cutting boards, while more difficult to sanitize thoroughly, have natural antibacterial properties and are gentler on knife blades, maintaining the sharpness of the knife longer. The choice of these materials reflects industry standards focusing on food safety and hygiene.

Other materials, like paper cutting boards, dinner plates, and glass cutting boards, are not widely recommended. For example, paper boards may not provide sufficient sturdiness or cleanliness for repeated use, while dinner plates can easily chip or break, and glass boards can dull knives and pose a risk if they shatter. Thus, plastic and wood cutting boards are the safest and most practical options in a commercial kitchen setting.