Blue Chopping Board (18x12")

Chopping Board BLUE 18"x12" is a professional grade high-density polyethylene cutting surface designed for demanding commercial kitchens and busy home cooks alike. The generous 18 by 12 inch dimensions provide ample workspace for preparing larger cuts and multiple ingredients, while the durable HDPE construction withstands heavy daily use and repeated sanitisation. Blue colour-coding follows HACCP guidelines for raw fish preparation, helping kitchens maintain strict food safety protocols and prevent cross-contamination.

Key Features

• Material: High-density polyethylene (HDPE), knife-friendly and non-porous
• Size/Capacity: 18" x 12" (450mm length x 300mm width x 130mm height)
• Pack size: Sold as 1 unit
• Eco credentials: Recyclable

Ideal For

Restaurants and hotel kitchens rely on blue chopping boards specifically for preparing raw fish, ensuring their colour-coded system remains compliant with food safety standards. Delis and fishmongers use this board when filleting, portioning, and preparing seafood for display counters and customer orders. Caterers and food producers benefit from the large surface area when prepping ingredients in volume for events or production runs. Schools, hospitals, and other institutional kitchens depend on colour-coded boards to train staff and maintain hygiene across busy service periods.

Picture the morning prep shift at a busy café: the chef reaches for the blue board to dice smoked salmon for breakfast bagels, knowing it is reserved exclusively for fish. In a restaurant, the board handles whole sea bass being portioned for the evening service. At a catering facility, multiple blue boards line the prep bench as staff fillet and portion fish for a large wedding reception. The sturdy construction means the board stays flat and stable through hours of slicing, chopping, and dicing without warping or developing deep grooves.

Good to Know

HDPE boards are non-porous, meaning they resist harbouring bacteria and odours when cleaned properly. Wash with hot soapy water after each use and sanitise regularly. The surface is gentle on knife edges compared to glass or ceramic alternatives. Replace boards when deep scoring or grooves develop that cannot be adequately cleaned. For complete HACCP compliance, pair with the full range of colour-coded boards: red for raw meat, green for salads and fruit, yellow for cooked meats, white for dairy and bakery, and brown for vegetables.