Cutting Board PE – Blue

Standard PE Cutting Board – Blue (500 × 380 × 13mm) in food-grade high-density polyethylene. Part of a HACCP colour-coded set that helps commercial kitchens prevent cross-contamination by dedicating each board to a specific food group.

In the HACCP system the blue board is designated for raw fish and seafood. Using a separate board for each food group keeps raw and ready-to-eat ingredients apart and supports your food-safety plan during inspections.

Guides & resources

• A Cutting Board Colour Coding Chart for Staff Training
• The Colour-Coded Cutting Board System Explained
• Colour-Coded Cutting Boards for Commercial Kitchens
• Cutting Board Thickness: What to Choose
• Cutting Board Feet, Grips and Stability

Key features

• Food-grade, non-porous HDPE — won’t absorb liquids, odours or bacteria
• Durable 13mm board sized for professional prep
• Knife-friendly surface that protects blade edges
• Dishwasher-safe for easy sanitising
• 500 × 380 × 13mm — fits standard prep stations and board racks

Specifications

• Dimensions: 500 x 380 x 13mm
• Material: food-grade high-density polyethylene (HDPE)
• Colour: blue – designated for raw fish and seafood
• System: HACCP colour-coded preparation
• Care: dishwasher-safe, non-porous surface

HACCP colour-coding guide

Colour-coded cutting boards are the simplest way to prevent cross-contamination between raw and ready-to-eat foods, and inspectors expect to see the system in use in any commercial kitchen. The internationally recognised colour designations are:

Colour	Designated use	View
White	Bakery and dairy products	View product
Red	Raw red meat	View product
Blue	Raw fish and seafood	View product
Yellow	Raw poultry	View product
Green	Fruit and salad vegetables	View product
Purple	Allergen-safe preparation	View product

Keep the full set organised and air-drying correctly with the matching chrome cutting board stand.

Why polyethylene (HDPE)?

High-density polyethylene is the food-industry standard board material: it is non-porous so it will not absorb juices or odours, gentle on knife edges, and dense enough to resist deep scoring. Unlike wooden boards, HDPE can go through a commercial dishwasher and can be resurfaced when heavily worn rather than replaced.

Care and cleaning

Wash after every task, sanitise between raw and cooked prep, and stand boards on edge to air-dry – never stack them wet. Replace or resurface any board with deep knife scores, as grooves can shelter bacteria beyond the reach of routine cleaning.

Ordering and related products

Available across the full colour range for hotels, restaurants, butcheries, bakeries and commercial kitchens. Bulk and trade pricing available — request a quote or browse the matching chrome cutting-board stand.