Dear Restaurant Owners and Staff:

Winnipesaukee · 08-30-2010, 02:27 PM

Something about the "plastic" cutting board manufacturers got the NSF to only allow poly boards in kitchens. A guy I worked with told me about it once.

What happens with poly boards is as they wear out (and dull knives like crazy), bacteria start to grow in the knife grooves. This is OK in a restaurant kitchen with a hot dishwasher, but in a home setting (with "low temp" dishwashers), it can get pretty unhealthy.

With a wood board, bacteria are absorbed into the wood, where they can't multiply, and die.

08-30-2010, 02:27 PM	#33
Winnipesaukee Senior Member Join Date: Feb 2007 Posts: 233 Thanks: 14 Thanked 16 Times in 12 Posts	Something about the "plastic" cutting board manufacturers got the NSF to only allow poly boards in kitchens. A guy I worked with told me about it once. What happens with poly boards is as they wear out (and dull knives like crazy), bacteria start to grow in the knife grooves. This is OK in a restaurant kitchen with a hot dishwasher, but in a home setting (with "low temp" dishwashers), it can get pretty unhealthy. With a wood board, bacteria are absorbed into the wood, where they can't multiply, and die. __________________ Sail fast, live slow!