Low Density Chopping Boards

Low Density Chopping Boards provide a hygienic, colour coded surface for everyday food preparation in professional kitchens. This range includes lightweight plastic chopping boards in multiple sizes and HACCP colours to suit every station on the line. Ideal for restaurants, cafes, hotels and canteens, they help prevent cross-contamination between raw and cooked foods. The low density material is easy to handle, kind to knife blades and durable enough for busy commercial use.

• Colour coded chopping boards for raw meat, cooked meat, fish, vegetables, dairy and allergen-sensitive prep.
• Small and standard size boards to suit compact prep areas, main benches and mobile catering setups.
• Low density plastic construction for lightweight handling, reduced knife wear and reliable durability.
• Antibacterial chopping boards for enhanced food safety in high-risk or high-volume environments.
• Compatible with chopping board racks and wall charts to keep boards organised and clearly identified.
• Options from leading brands such as Hygiplas and Nisbets Essentials for consistent commercial performance.

How to choose the right Low Density Chopping Boards

• Match board sizes to your prep space and ingredients, using smaller boards for garnish work and larger boards for joints, roasts and bulk chopping.
• Select the correct HACCP colour coding system so each food group has its own clearly designated board to reduce cross-contamination risks.
• Consider antibacterial boards for high-risk foods, open kitchens or sites with strict food safety audits and HACCP requirements.
• Check thickness and rigidity to balance easy handling with stability on the counter during heavy chopping tasks.
• Plan storage with compatible chopping board racks or wall-mounted systems to keep boards upright, ventilated and easy to access.
• Choose enough boards per colour to cover peak service times in busy restaurants, hotels, schools or contract catering sites.

Care and maintenance

• Wash boards promptly after use in hot, soapy water or a commercial dishwasher, following the manufacturers temperature guidelines.
• Sanitise regularly with approved food-safe disinfectants, especially after handling raw meat, poultry or fish.
• Inspect surfaces for deep cuts or heavy scoring and replace boards that are difficult to clean or harbour residue.
• Avoid abrasive pads or harsh chemicals that can damage the plastic surface and reduce antibacterial effectiveness.
• Store boards upright in a dedicated rack to promote air circulation and prevent moisture build-up between boards.
• Keep colour coded wall charts visible so staff always use and return the correct board for each food type.

Pair your boards with chopping board racks, kitchen knives, food storage containers and other prep tools to build a safe, efficient food preparation area.

Need help choosing? Call Caterboss on (01) 687 5772.