- Health & Nutrition: Food Safety and Quality
Health & Nutrition: Food Safety and Quality
How should you select and use cutting boards?
Cutting boards can harbor bacteria in cracks and grooves caused by knives. But with little effort, plastic, a hard wood, such as maple, or any nonporous surface can be used safely if used properly. Here's how:
- CHOOSE A GOOD SURFACE: Select a board that can be cleaned easily, that is smooth, durable, and nonabsorbent. Plastic is less porous than wood, making it less likely to harbor bacteria, and easier to clean.
- WASH YOUR BOARD: Wash your cutting board with hot water, soap, and even a scrub brush, to remove food and dirt particles.
- SANITIZE YOUR BOARD: After washing it, sanitize your board in the dishwasher or by rinsing it in a diluted chlorine bleach solution of 1 tablespoon bleach to 1 gallon water. You can keep such a solution handy in a spray bottle near the sink.
REMEMBER: Always clean and sanitize your board after using it for raw meat, poultry, and seafood and before using it for ready-to-eat foods. Source: Food and Drug Administration's Center for Food Safety and Applied Nutrition