Gary Kennedy was recently on ABC radio Sydney discussing the safety of wooden boards and implements- a trend we have seen in the past year in food service.
From ABC News site
www.abc.net.au/news/2018-01-18/eating-food-served-wooden-boards-health-safety/9336302
While Mr Kennedy said there were no specific NSW laws regarding the use of wood in food service, he said it came under the same scrutiny like any other used in the industry.
"What the rules say is that it must be washable and impervious and it must not contaminate the food," he said.
"Things like coffee stirrers, toothpicks, bamboo steamers — they all legally have to be showing that nothing comes out of the wood that contaminates.
Pesticide residues, wood treatments and varnishes, all of that still has to be food-grade and if it does in any way get out and get into the food, it's got to be shown to meet the legal limits in the food standards code."
He noted that wooden serving boards were usually oiled, giving them some water resistance.
"Of course, if you repeatedly cut it with a knife you're going to cut through that coating which is one of the problems."
"Roast meats have always traditionally been served on wooden chopping boards,"
"Provided they're maintained and cleaned properly, there's no problem with them."
From ABC News site
www.abc.net.au/news/2018-01-18/eating-food-served-wooden-boards-health-safety/9336302
While Mr Kennedy said there were no specific NSW laws regarding the use of wood in food service, he said it came under the same scrutiny like any other used in the industry.
"What the rules say is that it must be washable and impervious and it must not contaminate the food," he said.
"Things like coffee stirrers, toothpicks, bamboo steamers — they all legally have to be showing that nothing comes out of the wood that contaminates.
Pesticide residues, wood treatments and varnishes, all of that still has to be food-grade and if it does in any way get out and get into the food, it's got to be shown to meet the legal limits in the food standards code."
He noted that wooden serving boards were usually oiled, giving them some water resistance.
"Of course, if you repeatedly cut it with a knife you're going to cut through that coating which is one of the problems."
"Roast meats have always traditionally been served on wooden chopping boards,"
"Provided they're maintained and cleaned properly, there's no problem with them."
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