Q. Can I use timber (hardwood) chopping boards or must I use plastic boards?
Wooden chopping boards can be used for food preparation as long as they are kept in a clean and hygienic condition. Generally, all surfaces which come in contact with food must be of sound condition and be easy to clean and where necessary disinfect. They must be made of smooth, washable, corrosion resistant and non-toxic material. Chopping boards must be constructed in a way that will minimize the risk of contamination. They must be kept in a good state of repair.
Wooden boards should be made of hardwood and preferably be of the end-grain type. Separate chopping boards must be used for raw and ready to eat foods to minimize the risk of cross contamination. If feasible, separate boards, preferably colour coded, should be used for:
- raw meat/poultry;
- raw fish and seafood;
- raw unwashed vegetables salad and fruit;
- dairy / bakery products; and
- cooked meats.
Whether wooden or plastic chopping boards are used, it is essential that they are in good condition. Deeply scored chopping boards are more difficult to clean and can harbour harmful microorganisms which can contaminate food. They should be re-planed or, if this is not an option, they should be thrown away and replaced by new boards.
Q. How do I clean and disinfect my chopping board?
Cleaning and disinfection of a chopping board should be carried out as follows:
Stage 1: General cleaning with a suitable detergent/sanitiser*
Following each use, the board should be promptly wiped down with a clean, damp cloth to remove any residual food particles. The board should be scrubbed with a scrubbing brush, hot water, and a suitable detergent to remove all residues from the surface. Rinse the board thoroughly and wipe with a clean, dry cloth (ideally a disposable one).
Stage 2: Disinfection using a chemical disinfectant/sanitiser*
Chemical disinfectants/sanitisers used for disinfecting the board’s surface should meet the following criteria:
• Sourced from approved, established suppliers
• In conformance with EN 1276, EN 13697 or an equivalent standard
• Clearly identified as food-grade
• Used only in accordance with the manufacturer’s instructions.
If there is any doubt regarding the compliance of the chemicals with the necessary criteria and standards, please contact the manufacturer for clarification.
After chemical disinfection, rinse the board thoroughly and wipe with a clean, dry cloth (ideally a disposable one). Ensure the board is completely dry before storage and reuse, as moisture can promote bacterial growth.
*NOTE: A sanitiser is a dual-purpose product that acts as both a detergent and a disinfectant. If you use a sanitiser, make sure you use it first to clean and remove grease and then apply a second time to disinfect. Always follow the manufacturer’s instructions.