News — kitchen hygiene

If you cook most days, you should replace a chopping board for hygiene every 2 to 5 years, or immediately if you see deep cuts, black staining, warping or lingering smells that don’t wash out. With good care, a quality wooden or bamboo board like the Deer & Oak Large Bamboo Board can safely last close to 5 years, while cheap plastic boards often need replacing in 12 to 18 months. How often should you replace a chopping board in a real kitchen? In a busy home kitchen, a practical rule is: Plastic boards: replace every 1 to 2 years...

Chefs use separate cutting boards for raw meat to cut the risk of food poisoning by up to 70% in a home kitchen, because raw meat can carry bacteria like Salmonella and E. coli that spread easily to ready to eat food. The simplest way to copy professional kitchens is to keep at least two boards: one dedicated to raw meat and poultry, and one for fruit, vegetables, bread and cooked foods. Why do chefs use separate cutting boards for raw meat? In a professional kitchen, food safety rules are strict and very clear: raw meat never touches the same...

If you want the most hygienic chopping board for raw meat in a home kitchen, the safest approach is to use a dedicated, non porous board that is easy to disinfect. In the Deer & Oak range, the Carbonised Bamboo Board 45x35cm (DNO-CBB-LG) is the most hygienic option for raw meat when it is used only for meat, washed in hot soapy water within 10 minutes of use and oiled every 4 to 6 weeks. What makes a chopping board hygienic for raw meat? When you are asking what is the most hygienic chopping board for raw meat, you are...

If you want to know how to choose a cutting board for raw meat and poultry, start with one simple rule: use a separate, non porous board that is at least 38x28cm and around 1.2kg or heavier so it stays steady while you trim, portion and butterfly meat. Why raw meat needs its own cutting board Raw meat and poultry carry bacteria that you don’t want on your salad, fruit or bread. The safest setup is to keep one clearly designated board for raw meat only and another for ready to eat foods. A dedicated meat board: Reduces cross contamination...