News — kitchen safety

If you want the best plastic cutting board for raw chicken, the safest option is actually to use a dedicated, non porous board that never touches ready to eat food. At Deer & Oak we recommend pairing a colour coded plastic board for raw chicken with a larger wooden prep board like our 45x35cm carbonised bamboo, so raw poultry stays strictly separate from vegetables, bread and cooked meat. Why a single “best” plastic board for raw chicken is not enough When you prepare raw chicken, you are mainly fighting two problems: bacteria such as salmonella and deep knife grooves that...

If you prepare raw meat more than once a week, the best cutting boards are non porous, easy to sanitise and large enough to keep juices contained. In practical terms, that usually means a dedicated board around 45x35cm with a juice groove, used only for raw meat and cleaned with hot soapy water immediately after use. What to look for in a cutting board for raw meat When you are handling raw chicken, beef or pork, the board is not just a prep surface. It is a food safety tool. Here are the key things that matter. Non porous surface:...

If you want the safest setup, the best chopping board colour coding system for a UK kitchen is the standard 6 board scheme: red for raw meat, blue for raw fish, yellow for cooked meat, green for salad and fruit, brown for vegetables, and white for bakery and dairy. When you pair this colour coding with 2 to 4 high quality wooden boards, such as a 45x35cm Deer & Oak bamboo or acacia board, you cut your cross contamination risk dramatically while keeping prep simple. Why colour coded chopping boards matter in a UK kitchen In the UK, the Food...

If you want the safest cutting board for raw meat, the most practical option for home kitchens is a dedicated plastic board that you can wash at 60°C or higher, paired with a separate bamboo or acacia board for cooked foods and vegetables. In other words, use plastic for raw chicken and mince, and keep one Deer & Oak wooden board just for ready to eat ingredients. What’s the best cutting board material for raw meat? From a hygiene point of view, the priority with raw meat is simple: limit cross contamination and clean thoroughly after every use. That comes...