Cutting Board Safety
Be careful with cutting boardsWhen juices from raw meats or germs from unclean objects accidentally touch cooked or ready-to-eat foods (such as fruits or salads), cross-contamination occurs. If not cleaned correctly, the board harbors harmful bacteria.
Acrylic, glass, marble, plastic or solid wood?
You choose. Just follow these guidelines:
- Use two cutting boards: one strictly to cut raw meat, poultry and seafood; the other for ready-to-eat foods, like breads and vegetables.
- Don't confuse them.
- Wash boards thoughly in hot, soapy water after each use or place in dishwasher-
- Discard old cutting boards that have cracks, crevices and excessive knife scars.
Reminders To Prevent Cross-Contamination:
- Wash plates between uses or use separate plates: one for holding raw meat, poultry and seafood; another for cooked foods.
- Store raw meats, poultry and seafood on the bottom shelf of the refrigerator so juices don't drip onto other foods.
- Place washed produce into clean storage containers, not back into the original ones.
- Use one utensil to taste and another to stir or mix food.
- Make sure you use clean scissors or blades to open bags of food.
- Wear latex gloves if you have a sore or cut on your hand.
Special Precaution: After cutting raw meats on your board, first clean thoroughly with hot soapy water, then disinfect with chlorine bleach or other sanitizing solution, and last rinse with clean water.