News — kitchen hygiene

If you want to know how to clean cutting boards after raw meat, the safest method is to wash within 2 minutes using hot water at around 60°C, washing up liquid, then sanitise with either a 1:20 diluted bleach solution or white vinegar, and let the board dry upright for at least 30 minutes. That routine greatly reduces bacteria from raw chicken, beef or pork and helps your board last 5 to 10 years, especially when you choose the right material. Why cleaning properly after raw meat matters Raw meat can carry Salmonella, E. coli and Campylobacter. These bacteria can...

If you want the best wooden cutting boards for raw chicken, choose a large, dense board with a juice groove and enough weight that it will not slip. For most home cooks, the Deer & Oak Large Bamboo Board (45x35cm, 1.8kg) is the most practical single board for handling raw chicken safely and comfortably. What makes a wooden board safer for raw chicken? Raw chicken brings two main problems: juices that can run across your counter, and bacteria that can sit in deep cuts. The right wooden board solves both. Size: At least 38x28cm so a whole chicken fits without...

If you cook raw meat at home and want the safest board, a high quality hardwood or bamboo board used only for meat and cleaned within 10 minutes of use is safer over 5 to 10 years than a plastic board that develops deep knife grooves. For most home cooks, a 45x35cm wooden board with a juice groove and a dedicated meat side is the most practical answer to the "what's the best cutting board for raw meat" question. Wood vs plastic cutting boards for raw meat: the simple answer If you clean your board properly, both wood and plastic...

If you clean them correctly at 60–70°C and replace them every 2–3 years, plastic cutting boards are generally safe for raw meat, but for many home cooks in the UK a dedicated, easy to sanitise board plus a separate board for ready to eat foods is the safest long term setup. Are plastic cutting boards safe for raw meat? Yes, plastic cutting boards can be safe for raw meat if you treat them almost like a piece of equipment in a professional kitchen. That means: Hot water at 60–70°C and washing up liquid or a dishwasher cycle at 65°C or...