Today, cleaning your hands is not the only thing you should do before, during, and after preparing food. It’s also critical to remember to wash your cutting boards in order to avoid food poisoning. Cutting boards can harbor dangerous bacteria and disperse food illness if they are not adequately cleaned and maintained.
To keep your cutting boards clean and in good condition, adhere to these guidelines: To prepare meals, always use a clean cutting board. When preparing food, wash cutting boards well in hot, soapy water after each use. Then, rinse with water and either air dry or pat dry with fresh paper towels. Cutting boards made of plastic, glass, nonporous acrylic, and solid wood can all be cleaned in a dishwasher. Using a chopping board, chop raw meat, poultry, or shellfish.
Use a new solution of 1 tablespoon unscented liquid chlorine bleach per gallon of water to disinfect your cutting board. After saturating the surface with the bleach solution, let it stand for a few minutes. Use fresh paper towels to pat dry or let air dry after rinsing with water. Cutting boards all deteriorate over time. Cutting boards with grooves that are difficult to clean or that are very worn should be thrown away. Even thorough washing may not completely remove the dangerous bacteria that these grooves may contain.
Be mindful about cutting boards
Cross-contamination happens when food today that has been cooked or prepared unexpectedly comes into contact with juices from raw meats or bacteria from dirty things. Hazardous bacteria can be found on the board if it is not properly cleansed.
Bamboo Bamboo cutting boards require regular upkeep and cleaning. Polymer Cutting boards made of plastic are inexpensive and easily replaceable. Knives may score and scar plastic, creating spaces for bacteria to grow. Traditional wood For many kitchen chores, a wood cutting board is a traditional work surface. Wood is absorbent, but it also possesses antibacterial properties that lessen the chance of food contamination. More upkeep and care are needed for a wood cutting board than any other material.
Just follow these steps:
- Use two chopping boards: one for raw meat, poultry, and shellfish, and another for prepared goods like breads and veggies.
- Avoid confusing them. To make it simple to remember which cutting board is for ready-to-eat food and which is for raw meat, think about purchasing contrasting colored ones.
- After every usage, give the boards a thorough wash in hot, soapy water.
- Throw away outdated cutting boards with excessive knife scars, fissures, and crevices.
