HOME Color Cutting Boards White Cutting Boards

Cutting Boards Best Practices, Safety Issues and Recommendations

Contamination Issues
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 Practices
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 than wood.

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.