Oct 19, 2026 - Foods

Food contact materials: Wood — a questionable candidate

Correct. It is rather the auditee/supervised party that is unsettled. Not everyone is actively aware that wood, under certain conditions, may also be used in food-contact applications in the food sector—here especially in restaurants, communal catering, chain catering and food retail (LEH). Accordingly, the standard DIN 10528 “Food hygiene – Guidance for the selection and assessment of suitable materials for food contact” was revised in light of more recent research findings. The empirical fact is also acknowledged here that wood has long played a role in dairies (ripening boards) as well as in roasteries and bakeries.

In an earlier study by the Federal Institute for Risk Assessment (BfR) from 2018–2021 on hepatitis E virus (HEV), it was shown that viral stability depended on the surface material. It was highest on plastic surfaces, followed by ceramic and steel, with wood showing the lowest stability (ANONYM 2025).

However, the following is required:

Wooden chopping blocks must be regularly planed.
Wooden surfaces may be moistened for a maximum of 30 minutes.
Surfaces should be cleaned with mild cleaning agents.
Surfaces should be disinfectable where necessary.
Scratched, fissured or cracked wooden materials should be replaced readily.

And from our own experience: good kitchen technique is essential. Staff should recognise hygienically critical raw materials such as all types of fresh meat and fresh fish and prepare/process them on separate plastic cutting boards.

Any questions? Our consultants will be happy to help.

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