Cutting Boards Best Practices, Safety Issues and Recommendations
Some consumer agencies say
wooden or non porous cutting board surfaces are OK for cutting raw meat
and poultry. But you should plan to use use a different cutting board when
preparing fresh produce or bread items from the one used for raw meat,
seafood, or poultry. With this method you can prevent cross contamination
from bacteria on a cutting board that is used for raw meat, poultry, or
seafood when you are working with non-cooked food items.
Cutting Boards Cleaning
To keep all cutting boards
clean, both white or color coded boards, it is recommended that you wash
them with soap and hot water after each use, After a complete scrub,
rinse with clear water (non-soapy). Dry either by air or wipe dry with
clean drying towel. All SurfixBoards can be washed in a dishwasher or other
automatic cleaning machines. Non porous surfaces are easier to clean
All SurfixBoard cutting boards
can be thoroughly cleaned by using a solution of 1 tablespoon of unscented,
liquid chlorine bleach per gallon of water for best results. Dunk
or cover the cutting board surface with the bleach solution, let it soak
for about 4 minutes. Then rinse completely with clean water and let dry.
Discard and Replace Worn Cutting Boards
All cutting boards used in food preparation be it plastic or wood will
need to be replaced once the cutting board surface becomes visibly worn,
or the appearance of deep grooves, they should be discarded.