News — cutting board hygiene

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 to know how to disinfect plastic chopping boards, the safest home method is to wash with hot soapy water at around 60°C, then soak the board for 5 minutes in a disinfecting solution made from 1 tablespoon (15 ml) of household bleach in 1 litre of cold water, before rinsing and air drying upright. Why plastic chopping boards need proper disinfection Plastic chopping boards in the kitchen pick up bacteria from raw meat, poultry, fish and unwashed vegetables. Every cut from a knife creates tiny grooves where moisture and food particles sit. At room temperature, bacteria like...

If you want to know how to clean cutting board after raw meat properly, the safest method is to wash it within 2 minutes of use with hot water at around 60°C, a small squirt of washing up liquid, then sanitise with either white vinegar or a mild bleach solution before drying it upright for at least 30 minutes. This routine dramatically reduces the risk of cross contamination from raw chicken, beef or pork to salads, fruit and cooked foods. Step by step: how to clean cutting board after raw meat Raw meat leaves behind protein, fat and potentially harmful...