Glass vs Plastic Cutting Boards: Which Should a Commercial Kitchen Buy?

A practical comparison for commercial kitchens choosing safe, durable and easy-to-standardise cutting boards.

Side-by-side comparison

Requirement	Glass board	PE plastic board
Knife care	Hard surface can blunt knife edges	More forgiving for routine prep
Safety	Can be slippery and may chip or shatter	Stable, non-shattering prep surface
Food-safety system	Not colour-coded	Colour-coded range for prep separation
Commercial fit	Not recommended for busy prep stations	Suitable for standardised kitchen workflows
Mitrend range	Not stocked	PE boards from R215, with larger sizes available

Which cutting board should you buy?

Choose colour-coded PE plastic boards for commercial prep stations. The colour system supports separation of raw meat, fish, vegetables, cooked food, root vegetables and allergen-free preparation. Match the board size to the station, then document the colour code in your food-safety training.

• Red: raw meat.
• Blue: fish and seafood.
• Green: fruit and vegetables.
• Yellow: cooked meat and dairy.
• Brown: root vegetables.
• Purple: allergen-free preparation.
• White: general-purpose preparation.

Browse the food-safety range

For the current board sizes, colours and availability, see the food-safety preparation range. Request a quote if you are standardising multiple kitchens or need a mixed-colour order.

Browse cutting boards Request a kitchen quote

Frequently asked questions

Glass is a poor fit for busy commercial prep because it can be hard on knife edges, slippery under pressure and vulnerable to chipping or shattering. The stocked range focuses on food-safe PE plastic instead.

The stocked PE boards are intended for food preparation. Follow your cleaning, sanitising and replacement procedures and select the correct colour for each prep task.

Yes. Use smaller boards for compact prep stations and larger boards where the workflow needs more surface area, while keeping the colour purpose consistent.