News — kitchen hygiene

If you want the best colour coded chopping boards for meat in the UK, a simple two board system works brilliantly: one dedicated meat board and one separate board for ready to eat foods. In our tests, the Deer & Oak Bamboo Double Pack (45x35cm + 38x28cm, 3.0kg) used as a colour coded pair gives the safest and most practical setup for raw meat in a home kitchen. Why colour coded chopping boards matter for meat Raw meat carries more risk than most foods. The Food Standards Agency in the UK recommends using separate equipment for raw meat to avoid...

If you want the safest surface for handling raw meat at home, a dedicated wooden board that you clean within 2 minutes of use and allow to dry fully between sessions is usually more hygienic long term than a plastic board that becomes heavily scarred after 6 to 12 months. Studies have shown bacteria can die off more quickly inside certain hardwoods and bamboo, while plastic can trap germs in deep cuts that are hard to clean. Wood vs plastic for raw meat hygiene: the short answer So what should you actually use tonight for that pack of chicken thighs?...

If you want the best plastic cutting boards for raw meat, the safest approach is to dedicate at least one board that is used only for raw meat, is non porous, has a juice groove, and is large enough to hold a whole chicken of around 1.5 to 2.0 kg without drips. In practice, that means a board of roughly 45x35cm with a clearly visible colour or label so it never gets mixed with your vegetable boards. Why plastic style hygiene rules matter for raw meat Food safety guidance in professional kitchens is very clear: raw meat must be prepared...

If you cook raw meat at home and want to minimise cross contamination, a dedicated wooden board that you clean within 10 minutes of use and oil monthly is usually safer long term than a plastic board that develops deep knife scars within 6 to 12 months. For most home cooks, a medium or large hardwood or bamboo board used only for meat, then washed in hot soapy water and dried upright, will keep bacterial transfer low enough for everyday cooking. Wooden vs plastic cutting boards for raw meat: the short answer So what is the best type of cutting...