News — food safety

If you want the best chopping board for hygiene in home kitchens, choose a non porous hardwood or bamboo board and keep raw meat and ready to eat foods on separate boards. In our tests and customer feedback, a pre oiled bamboo board around 45x35cm, such as the Deer & Oak Large Bamboo Board (1.8kg, Moso bamboo), gives a hygienic cutting surface that is easy to wash and dries in under 60 minutes when stood upright. What actually makes a chopping board hygienic? Hygiene in home kitchens is not just about bleach and antibacterial sprays. Your chopping board itself can...

If you want the best non-porous chopping board for food safety, choose a dense, low-absorption board that resists deep cuts. In our range, the Deer & Oak Carbonised Bamboo Board (45x35cm, 1.9kg) stands out because its carbonised finish and tight grain reduce moisture absorption and make it easier to clean safely between raw meat and ready to eat foods. What makes a chopping board "non porous" for food safety? In food safety terms, a board is effectively non porous when it absorbs very little liquid, does not hold strong odours and can be properly cleaned and dried between uses. No...

Yes, chopping boards can harbour bacteria, and tests have found that a poorly cleaned board can carry as many as 200,000 bacteria per square centimetre after raw chicken. The safest option for everyday home cooking is to use at least two boards (one for raw meat and one for ready to eat foods), choose materials that resist deep cuts, and clean your boards within 10 minutes of use with hot soapy water. Why chopping boards harbour bacteria in the kitchen Every time a knife hits your chopping board, it leaves tiny cuts. In a busy kitchen these knife marks collect...

No, you shouldn’t use the same board for raw meat and vegetables unless you clean and disinfect it thoroughly between each use, and even then most food safety bodies in the UK advise keeping at least 2 separate boards. The safest and easiest option is to keep one board for raw meat and fish, and a second board for vegetables, fruit and cooked food. Why sharing a board causes problems Raw meat can carry bacteria such as Campylobacter, Salmonella and E. coli. When raw chicken sits on a board, juices can run into knife marks and the grain of the...