This week, research has resurfaced highlighting plastic chopping boards as a potential source of micro-plastic contamination in food, it got us thinking.

For years, during food safety trainings, especially in hot kitchens , we’ve discouraged the use of wooden chopping boards based on risk assessment:

• Wood retains moisture and takes longer to dry, creating conditions that can support microbial growth if not well managed.

• Old wooden boards can splinter, introducing physical contaminants into food.

• In fast-paced hot kitchens where clean-as-you-go is the norm, wood is harder to clean, sanitise, and verify effectively

Plastic boards became the practical control.

But science evolves.

Today, we’re learning that plastic boards themselves may introduce a different hazard micro-plastics through repeated knife abrasion.

This doesn’t mean previous controls were wrong.

It means risk assessment must be continuous

✔ Identifying emerging hazards
✔ Reviewing existing controls
✔ Adapting based on evidence and context

we would love to hear from you from a food safety view.

• How would you assess this risk?

• Does this change your recommendations?

• What controls would you strengthen; replacement frequency, material choice, or monitoring?

Let’s talk. We help you simplify compliance, while preserving the soul of your farm or food handling operation with our certified auditors kindly fill out this form.

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