Chopping Board 450x300x13 Yellow YG-02172 YATO
Key information
Availability:Available from manufacturer — dispatch in 3 days
Shipping time:3 days
Shipping cost:From 3.29 Euro
catalog number:YG-02172
Availability:
EAN code:5906083004438
Product condition:New, originally packaged
Guarantee:24 months of consumer protection
Weight:1,58 kg
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- Product description
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Chopping board 450x300x13 yellow YG-02172 YATO
Professional HACCP chopping board designed for use with raw poultry in commercial catering. Made from 13 mm thick polyethylene, double-sided with a non-slip surface.
Features of the HACCP chopping board
HACCP system - yellow colour
The yellow colour, in line with the international HACCP system, indicates that the board is intended for cutting raw poultry. Using HACCP colour-coding prevents cross-contamination in commercial kitchens by keeping the surfaces used for different food groups separate.
13 mm polyethylene
The polyethylene material is scratch-resistant, does not blunt knife blades and does not absorb moisture or odours. The 13 mm thickness gives the board rigidity and ensures a long service life under intensive use.
Non-slip surface
The double-sided board with a textured surface stops food from sliding while cutting. The non-slip structure improves safety and cutting precision, particularly when preparing slippery cuts of poultry.
Easy to keep hygienically clean
The board can be washed in commercial dishwashers and with professional detergents. The smooth polyethylene surface does not trap bacteria and allows effective disinfection in line with hygiene requirements.
Technical specification
| Model | YG-02172 |
| Manufacturer | YATO |
| Dimensions | 450 x 300 x 13 mm |
| Material | Polyethylene |
| Thickness | 13 mm |
| Colour | Yellow |
| HACCP use | Raw poultry |
| Working surface | Double-sided, non-slip |
| Edges | Rounded |
| Dishwasher safe | Yes |
Applications
- Preparing raw poultry in restaurants and catering establishments
- Cutting and filleting chicken, turkey and duck
- Preparing poultry meat in catering operations
- Production stations in industrial kitchens
- Use in HACCP systems requiring colour separation
- Professional hotel kitchens and canteens
The HACCP system in commercial catering
What the HACCP colour-coding system means
HACCP (Hazard Analysis and Critical Control Points) is an international food safety management system. Colour-coding chopping boards prevents bacteria from being transferred between different food groups. Yellow is dedicated exclusively to raw poultry, which eliminates the risk of cross-contamination from other types of meat or ready-to-eat products.
The standard HACCP colour codes for chopping boards are: red (raw meat), yellow (raw poultry), blue (fish), green (vegetables and fruit), white (dairy and bakery products) and brown (cooked meat). Following this system is a requirement in professional catering establishments subject to hygiene inspections.
Use and care
Before first use, wash the board in warm water with detergent and rinse it. After every use, wash it straight away in hot water with a food-safe sanitiser. The board can be washed in commercial dishwashers at temperatures of up to 85°C.
The rounded edges make cleaning easier and remove hard-to-reach areas where food residue could collect. Because the board is double-sided, both surfaces can be used alternately, which extends its service life. After intensive use, once the surface shows deep scratches, the board should be replaced in order to maintain hygiene standards.
Storing the board
HACCP boards should be stored upright, separated by colour, in a dry and well-ventilated place. Avoid contact with surfaces at temperatures above 90°C and with aggressive chemicals that are unsuitable for polyethylene.
Commercial information
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