Which Wood is Not Food Safe?

Choosing the right material for cutting boards and serving trays is not just about aesthetics—it's about safety. Some woods can compromise food hygiene, posing risks in the kitchen.

Woods to Avoid

• Softwoods like pine and fir are too porous. They absorb moisture and harbor bacteria.
• Exotic woods such as rosewood or teak may contain natural oils and toxins that are not food-safe.
• Chemically treated wood, even if it looks appealing, often contains preservatives or stains that can leach into food.

The Safe Alternative: Acacia with Certified Design

Modern solutions emphasize safety and flexibility. Products like the Food contact safe flexible design Acacia wood Serving board and LFGB certified flexible design Acacia wood Snack board are engineered for both usability and hygiene. Their smooth finishes and durable structure resist moisture and food particles.

Flexible Yet Reliable

Boards like the Material safety flexible design Acacia wood Vegetable cutting board combine certified material use with ergonomic features—ideal for daily, safe kitchen use.

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