News — acacia boards

If you want the best cutting board for raw meat and knives, you should use a separate, non porous board that is gentle on blades and large enough to contain juices. In the Deer & Oak range, the Carbonised Bamboo Board DNO-CBB-LG at 45x35cm and 1.9kg is the most balanced choice for handling raw meat safely while protecting your knives for 5 to 10 years of regular home use with proper care. What makes a cutting board good for raw meat and knives? Raw meat and sharp knives place very specific demands on a chopping board. You need a surface...

The chopping board colour coding system is a simple 6 to 7 colour scheme used in professional kitchens so you always prepare raw meat, cooked meat, fish, vegetables, fruit, dairy and allergens on separate boards, which can cut cross contamination risk by well over 50% when followed correctly. If you want to know what is chopping board colour coding system and how to use it at home, it means matching a specific food type to a specific board colour every single time you cook. What is chopping board colour coding system in simple terms? In practical terms, the colour coding...

If you prepare raw fish at home at least once a month, you should use separate chopping boards for raw fish and veg to cut the risk of cross contamination by up to 80% compared with using a single board, according to UK Food Standards guidance. The simplest way is to keep one clearly designated board for raw fish and other raw proteins, and a second board for vegetables, fruit and ready to eat foods. Why separate chopping boards for raw fish and veg matter Raw fish can carry bacteria and parasites that you don't want on your salad or...

No, you should not reuse a chopping board for vegetables straight after cutting raw chicken unless you fully wash, scrub and dry it first. The safest approach in a home kitchen is to keep one dedicated board for raw meat and poultry and a separate board for ready to eat food like vegetables, fruit and bread. Why reusing a chopping board after chicken is risky Raw chicken can carry bacteria such as Campylobacter and Salmonella. These survive in tiny scratches on a cutting board and can transfer onto salad leaves, peppers or herbs in seconds. Even a small amount of...