HACCP Cutting Board Stand - Chrome (Commercial Kitchen)

Chrome Cutting Board Stand — a free-standing chrome-plated rack that holds multiple cutting boards upright for ventilation, drying and tidy storage between uses. Storing boards upright keeps them apart so air circulates and surfaces dry fully, which supports hygiene and helps prevent cross-contamination in a HACCP colour-coded system. It also keeps your prep station organised and your boards within easy reach. Key features Durable chrome-plated steel construction Holds several standard commercial cutting boards upright Promotes airflow and faster drying after washing Compact footprint for prep counters and storage areas Specifications Material: chrome-plated steel Capacity: holds several standard commercial cutting boards upright Compatible with: standard 500mm and 600mm boards Footprint: compact - fits prep counters and storage areas Guides & resources A Cutting Board Colour Coding Chart for Staff Training The Colour-Coded Cutting Board System Explained Colour-Coded Cutting Boards for Commercial Kitchens Cutting Board Thickness: What to Choose Cutting Board Feet, Grips and Stability Pairs with our full range of HACCP colour-coded PE cutting boards . Bulk pricing available — request a quote . HACCP colour-coding guide Colour-coded cutting boards are the simplest way to prevent cross-contamination between raw and ready-to-eat foods, and inspectors expect to see the system in use in any commercial kitchen. The internationally recognised colour designations are: Colour Designated use View White Bakery and dairy products View product Red Raw red meat View product Blue Raw fish and seafood View product Yellow Raw poultry View product Green Fruit and salad vegetables View product Purple Allergen-safe preparation View product Keep the full set organised and air-drying correctly with the matching chrome cutting board stand . Why polyethylene (HDPE)? High-density polyethylene is the food-industry standard board material: it is non-porous so it will not absorb juices or odours, gentle on knife edges, and dense enough to resist deep scoring. Unlike wooden boards, HDPE can go through a commercial dishwasher and can be resurfaced when heavily worn rather than replaced. Care and cleaning Wash after every task, sanitise between raw and cooked prep, and stand boards on edge to air-dry - never stack them wet. Replace or resurface any board with deep knife scores, as grooves can shelter bacteria beyond the reach of routine cleaning.