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Vermont Cutting Boards Information Center
Cutting Board Regulations
Industrial and Commercial users in food contact applications
are required to use cutting boards meeting these requirements
to ensure the health & safety of the general public is being
cared for. The majority of boards found on the shelves of major
retailers do not meet these requirements. To ensure that your
cutting board meets the basic standards, refer to the following
links.
The National Sanitation Foundation is an independent, not for
profit organization. For over 55 years the NSF has focused on
public health, safety, and the environment.
The NSF has developed national standards and provides third
Party conformity standards representing the interests of the
public, industry and the regulatory community. For more information,
visit the NSF website located at, www.NSF.org
The Food and Drug Administration website is a very important
place to check for requirements on food contact with cutting
boards and just about every other kitchen object. (Regulation
21CFR177.1520 Item 2.1) For more information on the FDA and
this regulation you can locate their website at www.FDA.gov
(Title21, Chapter 1, Part 177, Sec. 1520 Olefin Polymers.
United States Department of Agriculture food safety compliant.
USDA website can be located at www.USDA.gov.
Agriculture Canada Accepted. , www.AGCANADA.com
The United States Department of Agriculture and the Food and
Drug Administration (FDA) created the Hazard Analysis Critical
Control Points (HACCP) Training Programs and Resources Database
to support the increasing educational information needs of industry
and foodservice professionals in implementing HACCP programs.
This database provides up-to-date listings of HACCP training
programs and HACCP resource materials. Its intended users are
educators, trainers, field staff in Extension, Food Safety and
Inspection Service (FSIS) personnel, FDA personnel, private
sector food processing plants and organizations, and others
interested in identifying HACCP training resources.
The database is a joint project of the Food and Drug Administration;
Food Safety and Inspection Service; Cooperative State Research,
Education and Extension Service, and the National Agricultural
Library. The USDA/FDA Foodborne Illness Education Information
Center at the National Agricultural Library is responsible for
the distribution and management of the database.
Electronic access to the database is available on the World
Wide Web at: http://www.nal.usda.gov/fnic/foodborne/haccp/index.shtml.
