Hygiplas CH048 Colour Coded Chopping Boards 600x450x20mm (7 Pack) | LDPE HACCP

Eliminate cross-contamination risks, safeguard guests against dangerous allergen exposure, and protect commercial kitchen prep bench surfaces with the Hygiplas CH048 Commercial Low-Density Colour-Coded Chopping Board 7-Pack. Purpose-engineered for high-volume Australian commercial kitchens, restaurant prep passes, butcheries, hotel banquet lines, catering operations, aged care dining facilities, and culinary training institutions, this commercial 600 x 450 mm prep board set delivers full compliance with Food Standards Australia New Zealand (FSANZ) Standard 3.2.2 Food Safety Practices across an extra-thick, knife-friendly 20 mm profile.

Comprehensive 7-Colour HACCP & Allergen Segregation System

Preventing cross-contamination between raw proteins, ready-to-eat foods, and high-risk allergens is essential for any professional food service operation. The Hygiplas CH048 set provides complete colour-coded food segregation across seven distinct culinary categories, allowing kitchen brigades, commis chefs, and scullery hands to identify the correct board instantly:

• Red: Raw Meat (Beef, Lamb, Pork, Game)

• Yellow: Raw Poultry (Chicken, Turkey, Duck)

• Blue: Raw Fish, Seafood & Crustaceans

• Green: Washed Salad, Fresh Herbs, Fruit & Vegetables

• Brown: Cooked Meats, Carvery Roasts & Deli Slices

• White: Dairy Products, Bakery Items & Cheeses

• Purple: Dedicated Allergen-Free Preparation (Gluten-Free, Nut-Free, Shellfish-Free)

Non-Toxic, Non-Absorbent Food-Grade Low-Density Polyethylene (LDPE)

Commercial timber and cheap domestic plastics absorb meat juices, bacteria, and strong food odours, creating persistent hygiene hazards. Hygiplas boards are manufactured from premium, food-grade Low-Density Polyethylene (LDPE). This non-porous material prevents blood, fish oils, and acidic fruit juices from penetrating beneath the surface, ensuring food soils wash away completely during clean-down. LDPE offers a resilient yet forgiving cutting surface that yields slightly under heavy knife pressure, protecting the razor-sharp edge of commercial chef knives, santokus, and boning blades from premature dulling.

Extra-Heavy 20mm Thickness for Commercial Rigidity & Resurfacing

Standard 10 mm and 12 mm plastic prep boards often bow or slide under the force of heavy cleaver work and high-volume vegetable prep. The CH048 set features a heavy-duty 20 mm thickness, providing substantial stability on stainless steel prep tables without flexing. This extra material depth allows the boards to be planed and resurfaced with an approved commercial board scraper over years of rigorous commercial service, extending service life and maximising return on investment.

Generous 600 x 450mm Professional Prep Footprint

Culinary prep lines require ample space to chop bulk ingredients without crowding the board. Sized at 600 mm wide by 450 mm deep, each board in this set accommodates whole primal cuts, large sides of salmon, full poultry carcasses, and high-volume vegetable mise en place. Despite their generous commercial size, the low-density polyethylene construction keeps total pack weight to a manageable 4.7 kg, allowing kitchen hands to lift, transport, and wash the boards without physical fatigue.

Key Features & Benefits

• Full 7-Colour HACCP Prep Set: Complete set includes Red, Yellow, Blue, Green, Brown, White, and Purple boards for total cross-contamination control.

• Dedicated Purple Allergen Board: Ensures strict compliance with allergen safety protocols to protect vulnerable diners.

• Generous 600 x 450mm Working Face: Large surface area provides ample space for volume chopping, filleting, and portioning.

• Heavy-Duty 20mm Commercial Profile: Substantial thickness prevents flexing, absorbs impact, and allows multiple scrape resurfacings.

• Knife-Preserving LDPE Material: Forgiving low-density polyethylene construction preserves sharp knife edges during heavy daily use.

• Non-Porous & Non-Absorbent: Resists staining, bacteria penetration, and absorption of pungent garlic, onion, and fish odours.

• FSANZ Standard 3.2.2 Compliant: Meets Australian food safety standards for commercial kitchen inspection and audit compliance.

• Lightweight Commercial Handling (4.7kg Total): Easy for kitchen hands and apprentices to retrieve, carry, and wash during busy shifts.

Technical Specifications

Care, Cleaning & Maintenance Guidelines

To maintain board flatness, extend surface life, and ensure Australian commercial hygiene compliance:

1. Recommended Hand Washing Protocol: Hand wash boards after every prep task using warm water, a commercial food-grade neutral detergent, and a stiff nylon brush. Rinse thoroughly under clean running water and allow to air-dry completely in a slotted, ventilated chopping board rack.

2. Dishwasher & Thermal Warping Warning: Low-Density Polyethylene (LDPE) is a thermoplastic material that softens under high thermal loads. Commercial dishwashers operating with high-temperature wash cycles (above 65°C) and heated air-drying cycles can cause LDPE boards to warp, bow, or twist. Hand washing is strongly recommended to preserve structural flatness. If sanitising in a commercial pass-through dishwasher, ensure boards are placed completely flat or supported straight in a wire peg basket, and avoid prolonged heated drying phases.

3. Use Non-Chlorinated Cleaning Solutions: Sanitise boards using approved quaternary ammonium or food-safe peroxide sanitisers. Avoid concentrated chlorinated bleach baths, as chlorine can dry out, degrade, and discolour polyethylene plastics over time.

4. Surface Resurfacing & Deep Grooves: Deep knife gouges trap bacteria, moisture, and food oils. Inspect board surfaces regularly. When deep scoring occurs, use an approved commercial polyethylene chopping board scraper/planer to restore a smooth, hygienic cutting plane.

5. Storage & Rack Stacking: Store boards vertically in a dedicated stainless steel chopping board stand with adequate airflow gaps between each tier. Never stack damp boards flat against one another, as trapped surface moisture fosters anaerobic microbial growth.

Commercial Kitchen Placement & Operational Guidelines

The Hygiplas CH048 set is engineered for back-of-house prep kitchens, butcher blocks, and plating lines:

1. Non-Slip Bench Mounting: While the 20 mm thickness provides good operational heft, smooth polyethylene can slide across polished stainless steel counters under vigorous slicing or chopping pressure. Always place a dedicated silicone non-slip prep mat, damp cloth, or rubber board gripper beneath the board before commencing prep.

2. Dedicated Station Segregation: In larger commercial kitchens, assign specific coloured boards to dedicated physical stations (e.g., Red boards strictly at the raw protein cold prep counter; Green boards at the vegetable prep sink; Purple boards in an isolated allergen-safe prep zone).

3. Allergen Protocol Isolation: When using the Purple allergen board, ensure it is paired with dedicated, colour-coded purple utensils, knives, and tongs. Wash the allergen board separately from meat and dairy boards to prevent allergen residue transfer in the scullery sink.

Freight & Delivery Notice

Standard commercial road freight delivery is available Australia-wide to commercial business addresses with level ground access or loading docks. For deliveries to residential, home-based catering, or non-commercial addresses, please contact our friendly commercial sales team prior to placing your order to obtain a customised courier quote and confirm delivery logistics.

Frequently Asked Questions

What are the 7 colours in the Hygiplas CH048 set used for?

The set adheres to standard commercial HACCP colour-coding: Red is for raw meat, Yellow is for raw poultry, Blue is for raw fish and seafood, Green is for fresh fruit and vegetables, Brown is for cooked meats, White is for dairy and bakery goods, and Purple is dedicated to allergen-free preparation (such as gluten-free or nut-free dishes).

Can these LDPE chopping boards be washed in a commercial dishwasher?

Hand washing with warm soapy water and a non-chlorinated sanitiser is strongly recommended. Low-Density Polyethylene (LDPE) softens at elevated temperatures; running these boards through high-temp commercial dishwashers or heated dry cycles can cause them to bow or warp.

Why is 20mm thickness better than standard 10mm or 12mm boards?

A 20 mm profile provides superior rigidity on the prep bench, absorbs heavy chopping impacts without bouncing, and provides sufficient material depth to allow the board to be resurfaced multiple times with a board scraper over its service life.

What is the difference between LDPE and HDPE chopping boards?

LDPE (Low-Density Polyethylene) is slightly softer and more forgiving on knife edges, making it ideal for general slicing, trimming, and prep work while preventing premature blade dulling. HDPE (High-Density Polyethylene) is denser and more rigid, offering higher resistance to heavy cleaver impacts and greater thermal tolerance.

Will these boards absorb food juices, stains, or odours?

No. The LDPE material is completely non-porous and non-absorbent, meaning strong odours (such as fish, onion, and garlic) and coloured food juices (such as beetroot or meat blood) wash clean without soaking into the board.

Can these boards be planed or scraped when scratched?

Yes. When the surface develops deep knife scores from daily commercial use, you can smooth and level the surface using a commercial plastic chopping board scraper, restoring a clean, hygienic cutting face.

N.B Images are for illustrative purposes only. Specifications are subject to change without notice.