Cutting Board Sales & Resurfacing

C.Taylor Knife & Slicer provides sales of new cutting boards as well as resurfacing your used cutting boards. C.Taylor Knife & Slicer will customize your cutting boards based on color, size, and thickness.

Eliminate health inspector violations by having your cutting boards resurfaced on a timely basis. In the food processing/food service industry, maintaining the ability to sanitize primary food contact surfaces (i.e., cutting boards) is not optional. It is a mandatory Health Code requirement.

It only takes one foodborne illness to substantially impact a business’s image and credibility. Just the perception of unsanitary food preparation conditions can ruin a business’s reputation and chances of success.

With normal daily use, cutting boards are cut, scraped, exposed to wide temperature swings, and ravaged by harsh chemicals. When a sharp knife cuts into the surface, the “surface tension” along the cut is released, creating a gap in which the protein of whatever is being prepared is allowed to enter an otherwise non-porous surface.

Why Use Different Colors For Your Cutting Boards

Using different cutting board colors reduces the chance of cross-contamination between raw and cooked foods during food preparation. For example, if raw chicken touches cooked chicken, it could contaminate it by transferring bacteria and potentially causing food poisoning. Below is a chart of the color coding used for various cutting boards. Although it is not mandatory it is recommended to utilize the color coding for your cutting boards.

Why Resurface Your Cutting Boards

Having your cutting boards resurfaced will help preserve your knives and improve the efficiency and safety of your kitchen, and the risk of molds and bacteria contaminating food is also greatly reduced. Resurfacing commercial cutting boards should be included as part of any food industry business’s maintenance plan.

When To Resurface Your Cutting Boards

Over time cutting boards can develop scratches or grooves and they become difficult to clean, At that point, they would harbor bacteria and mold, which then spread to your food. So, you need to replace or resurface them when you see they are not easily cleaned.