News — bamboo chopping board

If you want to know how to sanitize a wooden cutting board with vinegar, the simplest method is a 1:1 mix of white vinegar and water, left on the board for 5 minutes before rinsing and drying upright. Used after every heavy prep, this routine can help a quality board, such as a 45x35cm Deer & Oak Large Bamboo Board, stay hygienic for 5 to 10 years when combined with regular oiling. Why vinegar works on wooden cutting boards White vinegar contains acetic acid, which helps reduce common kitchen bacteria on the surface of wooden and bamboo boards. It is...

In the standard UK kitchen colour code, the chopping board for cooked meat is yellow. If you want to keep your kitchen safe and organised, use a yellow cutting board for cooked meat, and reserve other colours for raw meat, fish, vegetables and bread. Why the cooked meat board is yellow Professional kitchens across the UK follow a widely recognised colour coding system to reduce cross contamination. In this system, cooked meat always goes on a yellow kitchen board. That single rule helps staff instantly see if food is on the right surface. Here is the common colour breakdown used...

If you want a clear answer: no, you shouldn’t use the same chopping board for fish and veg unless you clean and disinfect it thoroughly for at least 20–30 seconds between uses. Food safety guidance in the UK recommends separate boards for raw fish and ready to eat foods like salad and vegetables, which is why many home cooks now keep at least 2 boards on the counter. Why sharing a chopping board for fish and veg is risky Raw fish can carry bacteria and parasites that you absolutely don’t want on your salad or stir fry veg. When you...

No, it is not safe to reuse a chopping board for vegetables straight after raw chicken unless you fully wash, disinfect and dry it first. Food safety guidance in the UK advises either using separate boards or washing with hot water, washing up liquid and a disinfectant safe for food contact every single time you switch from raw chicken to ready to eat vegetables. Why reusing a chopping board after chicken can be risky Raw chicken commonly carries bacteria such as Campylobacter and Salmonella. These can transfer to your chopping board in seconds. If you then slice salad leaves, peppers...