Most health departments take less than a positive view on wood and food coming into contact with each other. We have seen this in the bagel industry where wood bagel boards were used since the first bagel was made, but now they are relegated to relics that are hung on the wall. Bakers used to use wood troughs (the bacteria in the wood would inoculate the dough to retain specific flavors similar to using a starter) but alas, these are gone too. Now they are looking at wood table/bench tops and it looks like they are on their way out too. I realize that the wood dough boxes are great, and for the most part they are as safe as anything, but as you know, you can't argue, or reason with your local health department. Been there, done that, never won one yet!
Here is a classic: We're making creme filled bismarks, you see them all the time. Health inspector says we need to refrigerate them, I ask why? He says "Because they contain CREAM. I say "no, that's wrong, they are only called CREME filled, as in the fact that they use a CREME filling". He says "Doesn't matter, they are CREAM filled" I pull out the bucket of prepared CREME filling that plainly states "Does not require refrigeration after opening" and then I show him the label, it reads basically, water, emulsifier, stabilizers, food gums,citric acid, artificial color, artificial flavor. He points to the label and says "Right here it says Bavarian CREME Filling". Sometimes you just can't argue with intelligence at that level and expect to win. So be it with wood.
In the home, it is an entirely different matter, as at this time we can still pretty well do what we want to.
Tom Lehmann/The Dough Doctor