News — cutting board safety

If you follow standard UK kitchen colour coding, raw meat should go on a red chopping board and raw poultry often goes on yellow. In many home kitchens people simply use one dedicated meat board, but if you want to match professional practice, choose red for raw meat, keep yellow for poultry, and use a separate board for ready to eat foods to avoid cross contamination. Red vs yellow chopping board: which for meat and why it matters Colour coding is about food safety, not fashion. In UK catering guidance, the usual system is: Red board: raw meat such as...

If you handle raw meat at home and want the most hygienic cutting surface, a high quality hardwood or bamboo wooden chopping board that you clean within 10 minutes and allow to dry upright is safer over 5 to 10 years than a plastic board that develops deep cuts. Studies from food safety bodies show that bacteria survive longer in the grooves of heavily scored plastic boards than on well maintained wooden boards used for meat. Wooden vs plastic chopping boards for meat: the quick answer So, wooden vs plastic chopping boards for meat, which is more hygienic? When both...

If you want the safest eco-friendly chopping board for food hygiene, a sealed Moso bamboo board with a minimum size of 38x28cm and a weight around 1.2 to 1.8kg is one of the best options. In the Deer & Oak range, the Large Bamboo Board (45x35cm, 1.8kg, SKU DNO-BCB-LG) stands out because it is naturally antibacterial, sustainably sourced and dense enough to resist deep knife grooves where bacteria can hide. Why bamboo is one of the safest eco-friendly options When you ask what is the safest eco-friendly chopping board for food hygiene, you are really balancing three things: how clean...

If you want to avoid cross contamination, the standard kitchen colour code is: red chopping board for raw meat and green chopping board for vegetables and salad. Many professional kitchens in the UK follow this exact system so staff can see at a glance which board to reach for. Understanding chopping board colour codes in the kitchen Colour coded cutting boards exist for one main reason: food safety. Raw meat can carry bacteria such as Salmonella and E. coli, which you really do not want on your lettuce or carrots. By always using red for raw meat and green for...