News — food safety

If you prepare raw meat more than once a week, you should use a separate bamboo board just for meat. Food safety guidance in the UK and EU is clear: keeping raw meat on its own board sharply reduces cross contamination, and a dedicated Moso bamboo board can last 5 to 10 years with basic care. Why a separate bamboo board for meat is safer Raw meat carries bacteria that you simply do not want on salad leaves, fruit or bread. Even if you scrub your board, tiny cuts in the surface can hold residue. Using one board for everything...

No, you shouldn’t use the same board for raw meat and veg unless you fully wash, scrub and dry it between tasks every single time, and even then most food safety guides in the UK still recommend two separate boards to cut the risk of cross contamination by around 50 to 70 percent. The safest setup is one board kept for raw meat, poultry and fish, and a second board kept for fruit, bread and vegetables. Why using one board for raw meat and veg is risky Raw meat, especially chicken, can carry bacteria such as Campylobacter and Salmonella. When...

If you cook raw meat at home at least twice a week, the best cutting board for raw meat, plastic or wood, is a dedicated wooden board with a tight grain and clear cleaning routine. In practical terms, a 45x35cm board such as the Deer & Oak Large Bamboo Board or Large Acacia Board, cleaned in hot soapy water within 10 minutes of use and air dried upright, will safely last 5 to 10 years, while most plastic boards used daily often need replacing after 1 to 3 years once deep grooves appear. Plastic or wood for raw meat: what...

If you only care about raw chicken safety and easy disinfecting, a high quality plastic board is usually the most practical choice. If you want hygiene plus knife friendly prep and a long lasting board that also looks good, a well sealed wood board used only for raw meat, such as a 45x35cm bamboo or acacia board, is a very safe option when cleaned correctly within 2 minutes of use. Plastic vs wood cutting board for raw chicken: the short answer For raw chicken, food safety comes down to three things: how fast you wash the board, how deep the...