If you work in a restaurant, cater events, or run a busy kitchen, the cutting board you choose matters — not just for looks, but for safety, speed, and cost. This article answers the practical question, what cutting board do you use in a commercial kitchen, and gives clear, no-nonsense guidance you can use today.
You’ll get quick recommendations for everyday prep, butchery, and front-of-house service; a simple material comparison (plastic, wood, composite, and more); color-coding and sanitation rules to keep inspectors happy; and real-world tips on sizes, thickness, cleaning, and when to toss a worn board. Read on and you’ll know exactly what to buy, how to care for it, and how to keep your kitchen running safely and efficiently.
- Pro kitchens most often use NSF-certified HDPE (plastic) cutting boards, color-coded by food type for safety.
- Hard-maple or end-grain butcher blocks are allowed by the FDA Food Code for certain uses, but they need strict care.
- Replace boards once they’re deeply grooved or hard to clean — grooves trap bacteria. (USDA / nutrition experts recommend this.)
- Use a color-coding system (red = raw meat, green = veg, blue = fish, etc.) as part of HACCP/food-safety controls.
- Buy commercial sizes (large, thick) and pick anti-slip or rail features — durability and sanitation beat aesthetics in restaurants.
Table of Contents
- Why this question matters
- Quick pro picks (short answer)
- Materials compared — table
- Safety, regs & color coding
- Size, thickness & workplace tips
- Care, cleaning & when to replace
- Buying guide — what to look for
- FAQ (6–8 common Qs)
- Meta Title & Meta Description
1) Why this question matters
If you run a restaurant or work in a commercial kitchen, the cutting board you pick affects food safety, speed, knife life, and cost-per-use. A bad choice = more cross-contamination risk, faster wear, and frustrated cooks. The short version below fits most kitchens — the rest of the article explains why.
2) Quick pro picks (short answer)
- Everyday prep (most stations): NSF-certified HDPE / polyethylene plastic boards, color-coded. Tough, nonporous, easy to sanitize.
- Butchery/bone work: Extra-thick HDPE slabs (1″+), sometimes polyethylene “chopping blocks.”
- Baker/pastry & cheese service: Wooden end-grain or maple boards (where allowed) for aesthetics — but maintain carefully.
- Avoid: glass/granite in production (they dull knives and are unsafe for heavy prep).
3) Materials compared — quick table
| Material | Pros | Cons | Best use |
|---|---|---|---|
| HDPE / Polyethylene (plastic) | NSF-certified options; nonporous; dishwasher-friendly; color coding | Scratches over time (replace when grooved) | Most commercial stations, raw meat, veg. |
| End-grain hardwood (maple) | Knife friendly; long-lasting if maintained; looks great | Needs oiling, not dishwasher safe; can scar and trap bacteria if worn | Carving stations, pastry, front-of-house prep (with care). |
| Composite (paper + resin) | Very durable; heat resistant | More expensive; varies by brand | Heavy use where heat/resistance matters |
| Bamboo | Hard, low moisture uptake | Can be brittle; may dull knives faster | Light duty, back-of-house or service boards |
| Glass / Stone | Easy to sanitize surface | Dulls knives; slippery; brittle | NOT recommended for production prep. |
Notes: NSF certification and “food-contact” listings are common specs to check for commercial gear.
4) Safety, regs & color coding
- Regulatory basics: The FDA Food Code permits hard maple or equivalent hard, close-grained wood for cutting boards in food service if maintained; however, nonporous surfaces (plastic/composite) are widely used because they’re easier to sanitize. (FDA Food Code 2022).
- USDA / food safety bodies advise discarding boards that are “excessively worn” or have hard-to-clean grooves. That’s the practical rule in kitchens.
- Color coding (HACCP best practice): Implement a consistent color code — typical scheme: red = raw meat, blue = fish, green = veg/salad, yellow = cooked meat, white = dairy/bread. Use labels and staff training to avoid mistakes.
5) Size, thickness & workplace tips
- Sizes: Common commercial sizes: 18×24″, 20×30″, and full slabs for butchery. Pick a size that fits your station and allows safe knife swings.
- Thickness: For heavy daily use pick 3/4″–1.5″ for prep boards; butchery blocks can be thicker (1″–2″+). Thicker = longer life and less warping.
- Anti-slip: Look for built-in grips, rubber feet, or silicone mats under boards to prevent movement. Fast prep = safe prep.
- Edge/rail options: Juice grooves for carving stations; full-height slabs for heavy butchery.
6) Care, cleaning & when to replace
- Daily cleaning (plastic boards): Wash with hot soapy water, rinse, sanitize (bleach solution or approved sanitizer), air dry. Many restaurants use commercial sanitizer or dishwashers on high heat.
- Wood boards: Wash by hand; don’t soak; dry upright; oil periodically with food-grade mineral oil. FDA Food Code allows certain woods but they must remain smooth and cleanable.
- When to replace: Replace boards that are deeply scored or have hard-to-clean grooves — the USDA and nutrition experts call this out as the sign to discard. Exact groove depth recommendations vary, but the practical test is: if you can’t clean it with a brush and sanitizer, replace it.
- Recordkeeping tip: Log board replacements in your HACCP or cleaning schedule — helps show due diligence during inspections.
7) Buying guide — what to look for in commercial boards
- NSF or equivalent foodservice certification (for peace of mind).
- Material & use match: HDPE for general; thick HDPE slabs for butchery; end-grain maple for carving/display (with maintenance).
- Size + thickness for your station (don’t buy tiny boards for big jobs).
- Color set (buy a matched set of colors and label them).
- Replaceable life & cost-per-use: Cheaper boards mean more frequent replacement — factor staff time and sanitation risk into total cost.
- Vendor support & warranty (some pro boards are backed by foodservice suppliers).
8) FAQ (expandable style)
Q1 — Are wooden cutting boards allowed in a commercial kitchen?
Short answer: Yes — if they are a hard, close-grained wood (like maple), kept smooth, and properly maintained per the FDA Food Code (2022). Many kitchens still prefer plastic for ease of sanitation.
Q2 — Which color should be used for raw meat?
Common industry practice is red for raw meat; use a documented color-coding chart in your kitchen’s HACCP plan.
Q3 — How often should we replace cutting boards in a restaurant?
Replace when boards are excessively worn or have grooves you can’t clean. Track condition during daily/weekly checks — there’s no single time interval that fits every kitchen.
Q4 — Is plastic safer than wood?
Both can be safe. Plastic is nonporous and dishwasher-friendly; wood can be antimicrobial and knife-friendly but requires more maintenance. The key is cleaning + replacing when worn.
Q5 — Can we use glass or stone cutting boards in production?
Not recommended — they dull knives and can be slippery/brittle. Pro kitchens avoid them for daily food-prep.
Q6 — What sanitizer should we use on cutting boards?
Follow your local food-safety rules; common practice is a commercial sanitizing solution (or a measured bleach rinse) after washing. In many professional kitchens, dishwashers with sanitizing cycles are used for plastic boards.
Q7 — Are there standards or certifications to check?
Yes — NSF certification and food equipment standards are commonly used to verify suitability for commercial foodservice.
Q8 — What’s a cheap way to keep boards safe longer?
Rotate boards by task, keep strict cleaning logs, oil wooden boards regularly, and replace any board with deep grooves promptly. Simple, consistent practice beats fancy products.
Final quick checklist for kitchen managers
- Buy NSF-certified HDPE sets for daily stations.
- Use color-coding + staff training.
- Inspect boards daily; replace if grooves can’t be cleaned.
- Use thick slabs for butcher work and consider wooden end-grain for carving/display only with strict care.