{"id":11752,"date":"2025-07-15T09:00:45","date_gmt":"2025-07-15T07:00:45","guid":{"rendered":"https:\/\/www.euroceppi.com\/uncategorized\/kitchen-safety-how-to-choose-the-right-professional-cutting-board\/"},"modified":"2025-07-15T20:41:44","modified_gmt":"2025-07-15T18:41:44","slug":"kitchen-safety-how-to-choose-the-right-professional-cutting-board","status":"publish","type":"post","link":"https:\/\/www.euroceppi.com\/en\/blog-en\/kitchen-safety-how-to-choose-the-right-professional-cutting-board\/","title":{"rendered":"Kitchen safety: how to choose the right professional cutting board"},"content":{"rendered":"

In the kitchen, food safety starts with the simplest actions. One of the most important? Choosing the right <\/b>cutting board<\/b><\/span><\/a>. A detail that may seem trivial, but it can make the difference between a safe working environment and one at risk of contamination.<\/p>\n

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Why is the cutting board so important?<\/b><\/h1>\n

The cutting board is one of the most frequently used tools in the kitchen. Precisely for this reason, if not chosen and managed properly, it can become a vehicle for cross-contamination<\/b> between raw foods, cooked foods, vegetables, and animal proteins.<\/p>\n

According to recent data published by the EFSA<\/b>, 45% of contaminations in the restaurant sector are linked to the incorrect use of cutting surfaces. Google searches for terms like \u201cHACCP cutting board\u201d or \u201cantibacterial cutting board\u201d have also steadily increased over the past 12 months.<\/p>\n

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The HACCP color system: simple and safe<\/b><\/h1>\n

To meet the needs of professional kitchens, the HACCP regulations<\/span><\/a> introduced a very effective system: the use of color-coded cutting boards<\/b> to distinguish between different food types.<\/p>\n

Here\u2019s a summary of the most commonly used colors:<\/p>\n