Surely you must have already seen kitchen from your house or at your grandmother's house a wooden spoon! But did you know that this utensil is regulated in professional kitchens?
Since the early 2000s, Resolution RDC 216/04 has prohibited the use of wooden spoons in restaurants and other professional kitchens. The measure is for the creation and maintenance of the National Health Surveillance Agency (Anvisa).
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Along with this measure, a Booklet on Good Practices for Food Services was also created, which explains what utensils are and how they should be used in professional environments. We'll find out more about this story below, read on!
Understand Anvisa regulations
Wooden spoons are made of wood, which are naturally capable of absorbing a lot of fat and also the remains of food that are mixed inside the pan. Therefore, even with good hygiene, washing regularly after use, it can accumulate microorganisms.
Even washing correctly – with soap and water – the wood of the spoons can develop some internal creases, which are impossible to wash.
These creases and chips can happen after the material is exposed to high temperatures (such as in dishwashers) and humidity. And that's where bacteria and fungi can proliferate.
In case the wooden spoons that exist in your house have some kind of deformation or crack, the best thing you can do is throw them away, you know? Even if she doesn't scratch your pan, she can pose health risks if poorly preserved.
Is the wooden spoon also prohibited at home?
Don't worry, the answer is no. This restriction only happens in professional environments, with a high flow of demand and sanitary hygiene criteria that must be strictly followed.
O utensil favorite of many, many amateur cooks can still be used in homes. Thus, you can continue using your favorite wooden spoon, as long as you keep an eye on its correct hygiene.