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A cutting board cleaner for plastic and wooden boards in commercial kitchens. Boards collect bacteria in knife scores, so they need a cleaner that reaches into the cuts, followed by sanitising.

Specifications

• Type: cutting board cleaner
• Use: plastic and wooden chopping boards

Who it suits

For restaurants, butchers, delis and hotel kitchens.

Common questions

Why colour-code boards?
Separate boards for raw meat, poultry, fish, vegetables, dairy and ready-to-eat food stop cross-contamination. Clean, sanitise and air-dry boards upright, and replace them once they are deeply scored.

How often should boards be cleaned?
After every task, and between raw and ready-to-eat food.

Should boards be sanitised?
Yes, after cleaning.

When should a board be replaced?
When deeply scored, since cuts hold bacteria.

Does colour coding help?
Yes, separate boards by food type.

Bait Al Diafa is a UAE HORECA supplier based in Sharjah, supplying commercial kitchen equipment, hygiene stations and fabrication to restaurants, hotels, bakeries, food factories and clinics across Dubai, Sharjah, Abu Dhabi and the wider UAE.