News — kitchen hygiene

The best colour chopping board for raw chicken is red, following standard UK kitchen colour coding where red boards are reserved for raw meat, including chicken. If you use a dedicated red cutting board for raw chicken and keep a separate board for vegetables and cooked food, you immediately cut the risk of cross contamination in your kitchen. Why colour matters for raw chicken Raw chicken carries a higher risk of bacteria such as Campylobacter and Salmonella, so it needs its own clearly identified kitchen board. In professional kitchens across the UK, the basic colour guide is: Red chopping board:...

Yes, you can reuse a chopping board for meat and vegetables, but only if you fully wash and disinfect it between uses. Food safety guidance in the UK recommends either using separate boards or washing with hot water, washing up liquid and proper drying for at least 30 minutes before switching from raw meat to ready to eat foods like salad or fruit. Why reusing one chopping board can be risky Raw meat and poultry can carry bacteria such as Campylobacter, Salmonella and E. coli. If you cut chicken on a board and then chop peppers or lettuce on the...

If you want to know how to sanitize wooden cutting boards safely, the most effective home method is a three step routine: scrub with hot soapy water for at least 30 seconds, rinse, then disinfect with either 70 ml of white vinegar or 5 ml of 3% hydrogen peroxide per board, followed by thorough drying for at least 12 hours upright. Done consistently after contact with raw meat, this keeps bacteria levels low without damaging the wood. Why wooden boards and sanitation matter Wooden and bamboo boards behave differently from plastic. Quality hardwood and bamboo are naturally porous, which means...

If you want the safest option for handling chicken, beef or pork, the best material for a raw meat cutting board is high quality, non porous plastic that you can clean at 60°C or higher, paired with a separate hardwood or bamboo board for prep and serving. In real kitchens, the most hygienic and practical setup is at least 2 boards: one plastic board kept just for raw meat, and one wooden or bamboo board for everything else. Why plastic wins for raw meat (and why we still love wood and bamboo) Raw meat brings two big risks into your...