News — cross contamination

If you want the safest option for raw meat, use a red chopping board. In standard UK colour coding, red is for raw meat and yellow is for cooked meats or ready to eat foods, so using red for raw meat and yellow for cooked meat gives you a clear, low risk system that can easily last 5 to 10 years if you look after your boards. Yellow vs red chopping board for meat: what should you actually use? In most British kitchens that follow food hygiene guidance, the rule is simple: Red chopping board = raw meat such as...

No, you should not use the same chopping board for raw and cooked food unless you clean it with hot soapy water and disinfect it properly between uses, every single time. The safest and most practical solution is to keep at least two separate boards in your kitchen: one for raw meat, poultry and fish, and one for cooked food and ready to eat items. Why using one chopping board for raw and cooked food is risky Raw meat and poultry can carry bacteria such as Campylobacter, Salmonella and E. coli. If you use the same chopping board for raw...

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...

If you want to avoid cross contamination from raw meat, the best cutting board solution is to use two clearly separated boards: one dedicated to raw meat and poultry, and one for ready to eat foods. In practical terms, a colour or tone contrast works well, which is why many home cooks pair our 45x35cm Carbonised Bamboo Board (DNO-CBB-LG) for raw meat with a lighter 45x35cm Large Bamboo Board (DNO-BCB-LG) for vegetables and bread. Why raw meat needs its own cutting board Raw chicken, beef and pork can carry bacteria such as Campylobacter and Salmonella. The quickest way those move...