News — kitchen hygiene

If you want a clear, hygienic colour coded chopping board set for a home kitchen, the best option in the Deer & Oak range is to use a 2 or 3 board system built around the Bamboo Double Pack (45x35cm + 38x28cm, 3.0kg) and assign fixed colours and food types to each board with simple silicone bands or food safe stickers. This gives you the space and durability of solid wood boards, with the same clear separation you get from plastic colour coded sets. Why a colour coded chopping board set matters in a home kitchen Colour coding is not...

Yes, studies have found that a used kitchen chopping board can hold up to 200 times more faecal bacteria per square centimetre than a household toilet seat. So if you are asking “how do I choose the best chopping board to keep my kitchen safer?”, the answer is to pick a board that is gentle on knives, easy to clean properly and matched to what you actually cut day to day. Are chopping boards really dirtier than toilet seats? The scary bit first. Research from food hygiene labs has shown that older plastic and heavily scored wooden boards can carry...

If you clean and care for them properly, high quality wooden chopping boards are typically more hygienic than plastic boards over 5 to 10 years of use, because bacteria struggle to survive inside the wood fibres while deep knife scars in plastic can hold moisture and germs. The safest setup for most home kitchens is 2 or 3 wooden cutting boards used for different foods, cleaned within 10 minutes of use and left to dry upright for at least 8 hours. Wooden vs plastic chopping boards: which is more hygienic in real kitchens? In lab tests and busy home kitchens,...

No, you should not reuse a chopping board for vegetables straight after raw chicken unless you’ve washed and disinfected it thoroughly for at least 20 seconds with hot water and washing up liquid. Food safety guidance in the UK is clear: either clean the board properly between uses or keep separate boards for raw meat and ready to eat foods like salad and fruit. Why reusing a chopping board after raw chicken is risky Raw chicken often carries bacteria such as Campylobacter and Salmonella. When you cut chicken on a board, juices seep into knife marks and the surface. If...