News — plastic chopping board hygiene

If you want your cutting boards to stay safe and last 5 to 10 years, the simplest rule is this: wash plastic boards hot and often, and oil wooden boards regularly. In practice that means plastic boards can go through a 60°C dishwasher cycle, while wooden boards like our 45x35cm Deer & Oak Large Bamboo Board need hand washing and a light oiling every 3 to 4 weeks. Wooden vs plastic cutting boards: which should you choose? Both wooden and plastic cutting boards can be hygienic if you look after them properly. The difference is in how they age and...

If you want to disinfect a plastic chopping board properly, scrub it with hot soapy water, then soak it for 2 minutes in a solution of 1 tablespoon of thin bleach to 1 litre of cold water, rinse well and air dry upright. That simple 2 minute disinfecting step is what actually kills germs from raw meat, poultry and fish. Why plastic chopping boards need proper disinfection Plastic chopping boards are often used for raw chicken, mince and fish, which can carry bacteria such as salmonella and E. coli. Unlike wood, plastic does not have natural antibacterial properties, so the...