Never did like the idea of them.. I can't imagine this applies to only one restaurant.

http://www.bbc.co.uk/news/uk-england-birmingham-42582900

Remember no bugs = no immune system.

You can push hygiene too far.

It was only the inability to clean cracked ones that seemed to be the problem (apart from other issues ). I will still use my wooden spoon to stir things

I presume it was their cleaning practices that were at fault not specifically the use of wood.

Wood has enzymes in it which makes it quite resistant to bacteria. You wouldn't think twice about using a wooden spoon to stir pans, wooden utensils to serve salads or wooden skewers for cocktails or kebabs.

@Ex is so right, cellulitis is quite rife in people that generally don't get cuts and scrapes. Nothing like a bit of exposure to keep your immune system well trained and active.

If you think about it rationally.. Take a restaurant with 40 covers, (and that's quite small) So 40 wooden serving boards, are to be washed and re-used for another 40 people who follow on. I assume there would need to be at least 80-100 serving boards to keep the rolling over.

How are the cleaned ? Are they hand washed, or machine washed ? I dare say there wouldn't be a machine of such a needed size within a small restaurant, so if that is correct , they must be washed by hand.

I don't consider wooden boards to be washed thoroughly by hand in a restaurant with such a high turnover.

Why are wooden work surfaces not allowed in such places ?

A wooden spoon is slightly different, as in you have it in a pot of stew and when you have finished you wash and dry it with possibly enough time for it to dry before the next use .
What if someone coughs on it, and they've got TB ? The can't be cleansed at the same high temperatures as ceramic or pottery plates.

It has been shown that worn wooden chopping boards are superior to worn plastic chopping boards.

The worn plastic boards harbour bacteria on the surface, wooden ones absorb the bacteria where it then dies.

Boards can be disinfected with disinfectant or a microwave. Some types can be dish-washed.

Air droplets of TB are much higher risk than those that land on something then is washed/disinfected.

Years back I recall in Sweden getting a 'Plank Steak'. The clue is in the name. It is basically a steak placed on a plank of wood whereupon both are grilled. The smoke permeates the meat I don't know what type of wood it was but it was very tasty. (Well teh steak was!) A sort of cofferdam of mashed spuds was then piped around the steak and used to contain a sauce poured over it. It came, plank and all, on a large plate containing other veg.

Whether the planks are reused or not I have no idea. I guess the high temperature might sort out any bacterial contamination though.

I did ask the waiter in pidgin 'Swenglish' what sort of wood it was. In response, he retired to the kitchen and returned with a picture of a cow to which he proudly pointed. Evidently, my Swedish was a lot worse than I thought it was!

Sounds amazing!

Im trying hard to visualize a plank on a plate lol !!! Ive brought myself back from the image of a six foot burning plank balanced on four or so plates, with diners spaced out along the length , scoffing off it !

and a few more https://www.google.co.uk/search?cli...b..0.9.638...0i67k1j0i10k1.0.NJP0XM1zAQA

All that piping of duchess potatoes is to hide the cracks in the block of wood ! I thought you would have understood that, DD.

Don't fancy having to scrape up the sauce or mushy peas off the wood either. I suppose if you gobbled the food down first, one could start carving your name in it ?

Much prefer this crisp white shiny, 'clean' plate where you can see what you're eating.

Probably the wrong time to tell you that the output from sewage works fertilizes our crops.

And you wouldnt get a splinter in your tongue licking the plate clean..good gravy too good to waste

Indeed Fish

DD are you trying to tell us that those wooden serving boards are a product of trees grown in human waste(sewage)? Disgusting !