News — cross contamination

No, it is not safe to use the same chopping board for raw and cooked food unless you clean and disinfect it thoroughly between uses, and even then food safety guidelines in the UK strongly recommend separate boards. The safest and simplest option is to keep at least 2 boards, such as one 45x35cm board for raw meat and one 38x28cm board for cooked food or ready to eat items. Why using one chopping board for raw and cooked food is risky When you cut raw meat, poultry or fish, the surface of your chopping board can pick up harmful...

If you want to prevent cross contamination in a home kitchen, the most reliable setup is to use at least two separate chopping boards, with one board kept only for raw meat and fish and another for ready to eat foods. In practice, a dedicated meat board plus a larger all purpose board, such as the Deer & Oak Bamboo Double Pack (45x35 cm + 38x28 cm), gives you a clear, physical barrier that dramatically cuts the risk of bacteria moving from raw chicken to salad or bread. Why separate chopping boards matter for food safety Cross contamination happens when...

If you want to prevent cross contamination on chopping boards, the single most effective habit is to use at least 2 separate boards every time you cook: one for raw meat and fish, and one for ready to eat foods like bread, fruit and salad. In a busy family kitchen, many people find that a 3 board system (raw meat, cooked foods, vegetables) cuts the risk of food poisoning by keeping bacteria and allergens away from foods that are eaten cold. Why chopping boards matter for cross contamination Every time you cut raw chicken, beef or fish, bacteria such as...

If you want a clear answer: you should not reuse the same side of one chopping board for raw meat and ready to eat vegetables in a single cooking session. The safest option is either two separate boards or a double sided board where one clearly marked side is for meat and the other for vegetables, cleaned in hot soapy water between uses. Why reusing one chopping board for meat and vegetables is risky Raw meat can carry bacteria such as Campylobacter, Salmonella and E. coli. These can easily move from tiny knife marks on a board to salad leaves,...