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Food hygiene Q&As

Published by Bupa's health information team, September 2008.

Answers to questions about food hygiene

This section contains answers to common questions about this topic. Questions have been suggested by health professionals, website feedback and requests via email.

 

What is the most hygienic type of chopping board?

There are no official recommendations as to which type of chopping board is the most hygienic. However, you should take great care to ensure that chopping boards are kept clean and that a different chopping board is used for the preparation of different types of food (eg raw meat/fish, fruit and vegetables, dairy products).

Explanation

Chopping boards are available in a wide range of materials including plastic, wood, marble and toughened glass. The most popular types of chopping board are made of either wood or plastic.

Wooden boards

The main advantage of wooden chopping boards is that they don't blunt the cutting edge as quickly as other types of board.

Wooden chopping boards are a hygienic option as long as you make sure that they are properly washed and disinfected before use. After each use, scrape off any food debris, wash the board thoroughly in hot, soapy water and clean it with an antimicrobial spray. In addition, regularly scrape wooden boards with a steel scraper and oil them (using either a specialist wood oil or any kitchen cooking oil) to make sure the wood stays waterproof.

Plastic boards

Although more likely to blunt knife blades, plastic is the most popular choice of chopping board. The main reasons for this are:

  • ease of cleaning
  • cost (plastic boards are generally cheaper than wooden boards)

You can clean most plastic boards in the dishwasher at high temperatures - this kills off any bacteria on the board. If you don't have a dishwasher, wash your chopping board in hot, soapy water and use an antimicrobial spray. It's a good idea to check whether you can wash your chopping board in a dishwasher (ie look at the manufacturer's recommendations). Cheaper, thinner plastic boards may warp at high temperatures, making them unusable.

Colour-coded boards

Although it isn't currently a legal requirement in the UK, many commercial kitchens choose to use sets of colour-coded chopping boards to help prevent spreading germs from one food to another during food preparation. Different coloured boards are used for different types of food. The accepted colour-coding system in the UK is as follows.

  • Yellow - cooked meats
  • Red - uncooked meats
  • White - bread and dairy
  • Blue - raw fish
  • Green - fruit and salad
  • Brown - vegetables

Both plastic and wooden colour-coded boards are available. If you don't want to have this number of boards, try to keep a separate board for uncooked meats.

General chopping board hygiene

Regardless of what type of chopping board you choose, keep them hygienic by following these simple rules.

  • Never put ready-to-eat food on to a chopping board which has been used for preparing raw meat unless it has been thoroughly cleaned first.
  • Always carefully scrape off pieces of food then wash the board in hot, soapy water or a dishwasher after use.
  • After you have washed it, spray the chopping board with a food-safe antibacterial spray.
  • If possible, store your chopping boards in an upright position - this allows the boards to dry more effectively than lying flat in a drawer or cupboard.

Further information

Sources

  • Cleaning. Food Standards Agency. www.eatwell.gov.uk, accessed 18 April 2008
  • Understanding chopping boards. Catering Equipment Suppliers' Association (CESA). www.cesa.org.uk, accessed 25 April 2008
  • Preventing food poisoning. Food Standards Agency. www.food.gov.uk, accessed 18 April 2008
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Is it safe to use frozen food after a power cut or a freezer breakdown?

If left unopened, a well-stocked freezer should keep food frozen and safe to eat for up to 72 hours.

Explanation

The normal working temperature of your freezer should be below -18°C. It's useful to use a thermometer to check that your freezer is working properly and that all areas of the freezer are below the recommended temperature of -18°C. Defrost your freezer regularly and check that all the seals around the door are intact - if they aren't, your freezer may not work efficiently.

In the event of a power cut or freezer breakdown, a well-stocked freezer may keep frozen food cool enough for up to 72 hours. Until your freezer is working again it's important to keep the door closed and the air vents clear, and, if possible, to insulate it with duvets, blankets or newspaper (these will help to keep the temperature down).

If the temperature in your freezer goes above -3°C, all food inside should be cooked and eaten straight away (if it was frozen raw) or disposed of (if it was ready to eat). If the temperature stays below -3°C, the food can be re-frozen as long as you can see ice crystals on the food and the food hasn't been contaminated (for example, by other food melting and dripping on it).

If you're in any doubt as to the safety of your food - if after preparation it doesn't look, smell or taste right - throw it away. Contact your home insurance provider to check if your freezer contents are covered under your policy.

When your freezer starts working again, it's important to clean out the inside, taking to care to remove any small bits of food which may have defrosted and then re-frozen.

Further information

Sources

  • Freezer and refrigerator breakdowns. The Royal Borough of Kensington and Chelsea Environmental Services. http://rbkc.gov.uk, last accessed 25 April 2008
  • Food storage fact file. Foodlink. www.foodlink.org.uk, accessed 18 April 2008
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What exactly do the terms 'Use by', 'Best before', 'Sell by' and 'Display until' mean?

  • 'Use by' is the date before which you can safely eat a food item.
  • 'Best before' is the date before you should eat a food item to ensure it's at its best quality.
  • 'Sell by' and 'Display until' are instructions on when shop staff should remove products from sale.

Explanation

'Use by' dates are found on perishable foods (such as fresh meat and poultry, salads, dairy products etc) and refer to the date before which the product can be safely eaten. It's illegal for shops to sell products that are past their 'Use by' date as they may pose a health hazard if they are eaten. Some products marked with a 'Use by' date may be frozen after purchase and then used within a specific period of time. It's important to read and follow the freezing instructions on these products very carefully.

'Best before' dates are found on tinned, dried or frozen goods with a shelf life of three months or longer. 'Best before' dates are intended to ensure the quality rather than the safety of these products. Products that have passed their 'Best before' date may be safe to eat but may not taste or look as good as the manufacturers would like. Shops can legally sell products that have passed their 'Best before' date but they must ensure that the product is of reasonable quality and safe to eat, and should make it clear to the customer that the 'Best before' date has passed.

'Sell by' and 'Display until' dates are used by shops to help with stock control and are intended as instructions for the shop staff, not the consumer. These dates aren't a legal requirement and products can be sold legally if they have gone past their 'Sell by' or 'Display until' dates as long as they are still within their 'Use by' or 'Best before' date.

Further information

Sources

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Related topics

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This information was published by Bupa's health information team and is based on reputable sources of medical evidence. It has been peer reviewed by Bupa doctors. The content is intended for general information only and does not replace the need for personal advice from a qualified health professional.

Publication date: September 2008

 

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