Cutting Board WAS HACCP 40×25×1.2 cm Violet, Polypropylene

WAS HACCP cutting board in violet, sized 40×25×1.2 cm, is made of durable polypropylene and designed for hygienic food preparation. The smooth, non-porous surface supports easy cleaning and helps prevent cross-contamination when used as part of a color-coded workflow in professional and home kitchens. The board’s medium size and 1.2 cm thickness provide a stable cutting surface suitable for everyday tasks while remaining lightweight for handling and storage.

Advantages

The polypropylene construction ensures resistance to stains, odors and moisture, allowing the board to maintain hygienic properties after repeated washing. The smooth surface reduces food residue retention and simplifies sanitizing with standard kitchen detergents or disinfectants. Violet color coding supports HACCP-compliant workflows, helping to separate food types and minimize cross-contamination risks. The board is slim enough for compact storage yet thick enough to resist warping during normal use.

Suitable for

• Preparing vegetables and fruits
• General food preparation in professional kitchens
• Home kitchen meal prep with color-coded hygiene routines
• Use in catering or food-service environments requiring HACCP compliance

Key specifications

• Material: polypropylene (smooth, non-porous)
• Color: violet, intended for color-coded food handling
• Dimensions: 40 × 25 × 1.2 cm
• Weight: lightweight for easy handling
• Surface: smooth for easy cleaning and sanitizing
• Durability: resistant to stains, odors and moisture under normal kitchen use

How to use

Use the WAS HACCP cutting board on a stable, flat surface. Place the board with the smooth side up and perform cutting tasks appropriate for its size, such as chopping vegetables and slicing fruit. After use, remove food debris and wash with warm water and a mild detergent; rinse thoroughly and allow to dry before storing. For HACCP-compliant operation, assign the violet board to the designated food category and keep it separate from boards used for raw meat or seafood.

Usage recommendations

To extend service life and maintain hygiene, avoid excessive heat sources, do not use on open flames, and do not leave the board in prolonged contact with strong acids or alkalis. Regularly inspect the cutting surface for deep grooves; replace the board if deep cuts or significant wear could harbor contaminants. Clean and disinfect according to your kitchen’s hygiene protocols and store the board vertically or flat in a dry place.