Omcan 12" X 18" X 1/2" Polyethylene Pre-Cut Purple Rigid Cutting Board

Color-coded for the HACCP food safety standard, the Omcan 12" X 18" X 1/2" Polyethylene Pre-Cut Purple Rigid Cutting Board is designated for allergen-specific or specialty prep tasks, separating it from the red, blue, green, yellow, white, and brown boards used for proteins, fish, vegetables, poultry, dairy, and cooked meats respectively.

Polyethylene gives just enough surface yield that knife edges last longer than on harder composite or wooden boards, while staying firm enough to prevent the rocking that causes cuts. Daily knife edge life on poly is the practical edge for kitchens running multiple cuts per day across different stations.

Restaurants, cafés, butcher shops, sushi bars, schools, and any operation following HACCP color-coding standards use the full purple-through-white set. Purple specifically marks allergen-aware prep work in many kitchens, which is the practical edge for operations serving customers with dietary restrictions.

Polyethylene is non-porous, dishwasher safe, USDA, FDA, and NSF approved, while wood is porous and harder to fully sanitize. For a fuller buildout including all six color-coded variants, browse our commercial cutting boards range.

Wash in the three-compartment sink with warm soapy water, rinse, sanitize, and air dry between menu items. The board is dishwasher safe for end-of-shift sanitization. Replace any board that develops deep knife scoring, since the grooves trap bacteria that wash cycles cannot fully clear.

Yes, follow these to maintain HACCP compliance and board life: * Use only for the designated category; never cross-cut between proteins, vegetables, and allergens. * Do not use as a heat trivet; polyethylene warps under direct contact with hot pans. * Replace boards with deep scoring that traps bacteria beyond cleaning reach. * Avoid using cleavers or heavy chopping blades, which can split poly faster than knife work. * Store boards on edge to dry fully between uses; flat-stacked wet boards develop mildew.

Yes, light surface scoring can be sanded smooth with food-grade sandpaper if the score depth is shallow. Once the depth approaches knife-blade reach, replace the board rather than continuing to resurface. For knives, sharpening tools, and kitchen smallwares to round out the prep station, browse our commercial kitchen supplies range.