How to Test Wood Before Making Kitchenware for Food Serving
When it comes to using wood in kitchenware for food serving, including wooden bowls, cups, and plates, it is crucial to ensure the safety and hygiene of your products. While some wood may be suitable for domestic use, commercial kitchens typically avoid using wooden items due to potential health risks. This article will guide you through the proper testing procedures to ensure that your wood products are safe and suitable for food contact.
Understanding the Risks: Why Wood Isn't Common in Commercial Kitchens
Commercial kitchens avoid using wooden items primarily due to hygiene and safety concerns. Wood can absorb bacteria and oils, which could contaminate food, leading to health risks for consumers. Additionally, wooden items like bowls, utensils, and slicing boards can go through commercial dishwashers, where harsh chemicals can strip away any finishes, making them useless and potentially hazardous.
The primary reasons for avoiding wood in commercial settings are:
Bacteria absorption and contamination Harmful chemical reactions with harsh detergents in commercial dishwashers Limited durability and practicality in high-traffic environmentsTesting Process for Domestic Use
While commercial kitchens avoid wood due to the risks mentioned above, wooden kitchenware can be used safely in households. To ensure the safety and compliance of your wood products, it's essential to undergo a thorough testing process. Here’s how to do it:
Step 1: Identify the Type of Wood
The first step is to identify the type of wood you are using. Different woods have varying properties and suitability for food contact. Common woods used in kitchenware include:
Teak Bamboo Aromatic species like Cypress, Redwood, etc.Choose species that are less likely to absorb moisture and oils and have natural antimicrobial properties.
Step 2: Check the Finishing
To prevent bacteria absorption and ensure your wood is safe for food contact, it must be properly finished. The most common finishing methods include:
Coating with food-grade oil or wax Apply a food-safe polyurethane finish Bearing varnish designed for food contactEnsure that the coating is adhered properly and does not flake or peel off under normal use.
Step 3: Conduct Microbial Testing
To test for microbial safety, you can conduct laboratory tests. These tests will help determine the suitability of your wood and finish for food contact:
Bacteria absorption test: This test checks how much bacteria is absorbed by the wood over time. Antimicrobial effect test: This checks if the wood and finish have natural or added antimicrobial properties. Moisture resistance test: Assess the wood's ability to resist moisture, which can cause bacteria growth.Conclusion
By following the steps outlined above, you can ensure that your wooden kitchenware is safe and suitable for food serving. While commercially used, wood remains a viable option for domestic settings with the proper care and testing. Always consider the risks associated with wood usage in commercial settings and take precautions to avoid potential health hazards. This guide will help you make an informed decision and produce safe, high-quality kitchenware.