News — chopping boards
can I use the same board for raw meat and veg
No, you should not use the same board for raw meat and veg in normal day to day cooking. Food safety guidance in the UK recommends at least 2 separate chopping boards so that raw meat, poultry and fish never touch the same surface as ready to eat food like vegetables, fruit and bread. Why you shouldn’t use the same board for raw meat and veg The main risk is cross contamination. Raw chicken, beef and pork can carry bacteria such as Campylobacter, Salmonella and E. coli. If you cut raw meat then chop salad veg on the same board,...
Is coconut oil safe for chopping board maintenance
If you want a quick, clear answer: food grade coconut oil is not the safest long term choice for chopping board maintenance. It can go rancid in as little as 4 to 8 weeks at room temperature, which risks odours and off flavours. For lasting care of a wooden or bamboo cutting board, a stable, food safe mineral oil or specialist board oil is a far better option. Is coconut oil safe for chopping board maintenance? Coconut oil is technically food safe, so it will not poison your kitchen board. The problem is that it is an edible, perishable fat....
do i need separate boards for raw meat
Yes, you do need separate boards for raw meat if you want to cut the risk of food poisoning by up to 50% in a busy home kitchen. Using at least two chopping boards, with one kept only for raw meat and fish, is one of the simplest ways to prevent raw juices from contaminating ready to eat food like salad, bread and fruit. Why separate boards for raw meat matter Raw chicken, beef and pork can carry bacteria such as Campylobacter, Salmonella and E. coli. When you use a single board for everything, raw meat juices can stay in...
What chopping boards should I avoid for knife care?
If you care about your knives, there are three chopping board types you should avoid straight away: glass, marble or granite, and very hard plastic, because they can dull a sharp edge in as little as 1 to 3 uses. For long term knife care of 5 to 10 years, you want a board that is softer than the steel, such as bamboo or hardwood, and you want to avoid surfaces that feel like you are cutting on a worktop. What chopping boards should I avoid for knife care? For the sake of your knives, avoid these boards in daily...