Hospitality & foodservice buying guide

Commercial Chopping Boards: Size, Workflow and Colour Coding

Choose a board around the available worktop, preparation task and cleaning procedure. Colour can help organise a kitchen, but it does not replace separation, cleaning or staff training.

Choose a workable size and thickness

Measure the preparation area and check the board can be positioned and cleaned as intended. Larger boards may suit some preparation tasks but also require storage and washing space. Thickness should be specified rather than guessed from an image.

Kenford’s chopping-board listing identifies PE boards in different dimensions and thicknesses. Use the exact selected code and request confirmation of the current specification, especially where a catalogue entry needs clarification.

Use a documented colour-coding system

FSSAI food-handling resources discuss separating preparation equipment and the use of colour-coded boards. Your kitchen should document its own applicable system, train staff and ensure the required separation is maintained through use, washing and storage.

Do not assume a colour by itself makes a board suitable for a particular food or proves a certification. Confirm the product’s intended use and follow your food-safety plan.

Plan cleaning and storage

• Confirm the permitted cleaning process and any equipment restrictions.
• Provide a storage arrangement that supports the required separation and drying.
• Ask how wear, damage or contamination concerns should be assessed.
• Include enough boards to support the preparation and cleaning workflow.

Send a clear purchase specification

List the size, thickness, colour, quantity and intended preparation station. Include any documentation required by procurement or your food-safety team. If you are replacing boards, share the existing dimensions rather than only asking for a “standard” board.

Coordinate adjacent preparation equipment

Consider food storage containers, ingredient bins and organisers as part of the same workstation plan. Confirm each product separately for its intended use.

Further reading: FSSAI food-safety management resource. This buying guide does not replace your site’s food-safety procedures or product care instructions.