Why use colour coded chopping boards?
If you want to know what the best way is to reduce cross contamination in a busy kitchen, the answer is simple: use separate, colour coded chopping boards and keep raw meat, cooked food and vegetables on different boards every single time. Studies from UK food safety bodies show that using dedicated boards for raw meat can cut cross contamination risk by more than 50%, which is a huge gain for a very small change in habit. Why use colour coded chopping boards in a home or professional kitchen? Colour coded chopping boards solve one clear problem: bacteria from raw...
Best plastic chopping boards for hygiene UK?
If you want the best plastic chopping boards for hygiene in the UK, the most effective setup is actually a colour coded system with at least 2 boards used in rotation and replaced every 12 to 24 months, combined with a non porous prep surface such as a sealed bamboo board. In practical tests and home kitchens, a large sealed board like the Deer & Oak Large Bamboo Board (45x35cm, 1.8kg) used with separate plastic boards on top gives better hygiene control than using thin plastic boards alone. Why plastic chopping boards are not automatically the most hygienic Many people...
Is it safe to use the same chopping board for raw and cooked food?
No, it is not safe to use the same chopping board for raw and cooked food unless you clean and disinfect it thoroughly between uses, and even then food safety guidelines in the UK strongly recommend separate boards. The safest and simplest option is to keep at least 2 boards, such as one 45x35cm board for raw meat and one 38x28cm board for cooked food or ready to eat items. Why using one chopping board for raw and cooked food is risky When you cut raw meat, poultry or fish, the surface of your chopping board can pick up harmful...
Best thick wooden chopping board for knives?
If you want the best thick wooden chopping board for knives, choose a board that is at least 2.5 cm thick, around 45x35 cm in size and made from a forgiving hardwood or quality bamboo. Within the Deer & Oak range, the Large Acacia Board (45x35 cm, 2.1 kg) and the Carbonised Bamboo Board (45x35 cm, 1.9 kg) are the top options for protecting knife edges while giving a solid, stable surface. What makes a chopping board "best" for knives? For your knives, the best chopping board is not the hardest or heaviest. It is the one that balances three...