News — kitchen hygiene

If you’re choosing a chopping surface to keep bacteria under control, a sealed moso bamboo board is usually safer than a plastic board once knife marks appear. Tests on real home kitchens have shown old plastic boards can hold up to 2 to 3 times more bacteria in deep cuts than well maintained bamboo, especially when used daily for raw meat and then washed at the sink. Bamboo vs plastic cutting board for bacteria: the short answer So what is the best cutting board for bacteria control in a busy home kitchen? For most households that wash boards by hand,...

If you want to follow UK food safety guidance, the chopping board colour for raw meat is red. In a colour coded kitchen system, you use a red cutting board only for raw beef, lamb and pork, a separate board for raw poultry, and never mix them with boards for cooked food or vegetables. Why red chopping boards are used for raw meat Professional kitchens across the UK use a simple colour system so everyone knows exactly what each board is for. For raw meat, the standard is: Red chopping board for raw red meat such as beef, lamb and...

If you want the best wooden chopping board for hygiene in the UK, a sealed, hard-grain board with low porosity is ideal. From the Deer & Oak range, the Carbonised Bamboo Board (45x35cm, 1.9kg) stands out for hygiene because its carbonised bamboo surface is less absorbent, arrives pre oiled, and is large enough to separate raw meat and fresh produce safely. Why wooden chopping boards can be more hygienic It often surprises people that a wooden chopping board can be more hygienic than plastic. Multiple food safety studies have shown that bacteria on wood tend to die off faster than...

If you want the safest cutting board setup in your kitchen, the simplest rule is this: use at least 2 separate chopping boards, one kept just for raw meat and fish, and one for ready to eat foods. That single habit can cut your risk of cross contamination from bacteria like Campylobacter and Salmonella by well over half compared with using one mixed purpose board. Why use separate chopping boards for raw meat and fish? Raw meat and raw fish carry different types and levels of bacteria and parasites. When you use the same chopping board for everything, juices from...