certainly oak is fine for both, but no experience or read anything regarding doug fir and its uses with food contact. As it is quite resinous, my guess is that its avoided for cutting boards and the like.
A couple people make and sell Doug Fir end grain cutting boards.
The resins in doug fir eventually polymerize and make the board harder.
I have used 100 y.o. recycled first growth and the stuff is like iron.
As to oaks. I’d stay from red oak as too porous. You can actually blow though it like a straw.
White oak seems ok though.