Thursday, April 23, 2015

Keeping Your Cutting Board Clean

Follow these safe food handling practices when it comes to using cutting boards:

  • Use two different cutting boards. One for raw meat, chicken, and fish, and another for your fruits, vegetables and breads.
  • After cutting meat, poultry, or seafood on your cutting board clean thoroughly with hot soapy water, then disinfect with chlorine bleach or another sanitizer. Rinse thoroughly. 
  • Get rid of old cutting boards that are crack or have deep cuts; bacteria can grow in these areas
  • After each step of food preparation, clean the cutting board with hot, soapy water. Rinse it, and let dry or dry with paper towels. 
  • To disinfect your cutting board use 1 Tbsp of unscented liquid chlorine bleach per gallon of water. Allow the solution to penetrate the cutting board for several minutes. Then rinse it and let it air dry or dry with paper towels.
These are the steps you should take to keep your cutting board clean and safe for handling food.