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.