Policy 1 – Plastic Cutting & Chopping Board and Knives (Category 2) (Cont'd)
MAINTENANCE OF CUTTING BOARDS AND KNIVES
➢ The surface of cutting boards will develop deep groves during normal use. These cuts are difficult to clean and sanitize.
➢ They provide a trap for bacteria to accumulate and possibly grow. The cuts in the surface of cutting boards need to be removed at regular intervals and as needed to keep the surface smooth.
➢ Boards: clean & good condition no chip or warp
➢ All Shangri-La kitchens will grind the surface of each cutting board as needed. The time of this interval will be regulated, based on the results of inspection by Kitchen Management or as failed during Food Hygiene Audits.
➢ Culinary team to schedule a monthly inspection and maintenance check on cutting and chopping board cleanliness.
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