Cleaning Cutting Boards

Cutting boards are essential kitchen tools, but it's important to clean them properly to avoid cross-contamination and food-related illness.

The U.S.A. Food Safety Inspection Service suggests:

• If you use a cutting board for meat, make sure you use a separate one for other types of food such as produce or bread, etc.
• Clean a cutting board with hot, soapy water, followed by a rinse in clean water and patting dry with a clean towel.
• Wash nonporous plastic, acrylic, glass and solid wood cutting boards in the dishwasher.
• Clean wooden and plastic cutting boards by covering the surface with a solution of one tablespoon of unscented bleach per one gallon of water.
• Bamboo cutting boards are more resistant to bacteria and absorb less water. They can be dampened with mineral oil if they begin to dry out.
• Replace any cutting board that is noticeably worn or has deep grooves.