The chopping board that grew legs… (almost)

EHO STORY

I’ve seen a lot of questionable things during food hygiene inspections, but this one stuck with me, probably because it looked like it was about to start growing legs and walk off on its own.

I was inspecting a food business when I spotted a filthy looking chopping board sitting on top of a damp tea towel.

The bottom of the board was black with mould (and to be honest the top wasn’t much better). Thick, fuzzy, definitely alive-looking in some places. 🤢

It had clearly been sitting there for a long time—used for preparing food but completely ignored in terms of cleaning. At this point, it was less of a chopping board and more of a science experiment.

I held it up, turned to the owner, and said, “I think we can both agree this needs to go in the bin. Immediately.”

Needless to say, there were no arguments.

Food Safety Tip

Damp, warm surfaces are the perfect breeding ground for bacteria and mould. Stacking boards on wet cloths or surfaces creates ideal conditions.

Here’s how to avoid turning your chopping boards into a ‘biohazard’:

✔️ Keep them dry – Always store boards upright in a rack or on a dry surface.
✔️ Clean & disinfect frequently – Especially the underside (yes, that bit matters too).
✔️ Replace when damaged – If it’s cracked, deeply scratched, or sprouting its own ecosystem, it’s time to go.

The Serious Lesson

A dirty chopping board isn’t just gross—it’s a serious contamination risk.

So, take a minute today to check your boards. Flip them over. If they are badly cracked or scratched (or if you find anything growing!), don’t be like the owner I visited—get rid of it before an EHO has to tell you!