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Cutting Boards and Food Safety
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Which is better, wooden
or plastic cutting boards? Consumers may choose either wood
or a nonporous surface cutting board such as plastic, marble,
glass, or pyroceramic. Nonporous surfaces are easier to clean
than wood.
Avoid Cross-Contamination
The Meat and Poultry Hotline says that consumers may use wood
or a nonporous surface for cutting raw meat and poultry. However,
consider using one cutting board for fresh produce and bread
and a separate one for raw meat, poultry, and seafood. This
will prevent bacteria on a cutting board that is used for raw
meat, poultry, or seafood from contaminating a food that requires
no further cooking.
Cleaning Cutting Boards
To keep all cutting boards clean, the Hotline recommends washing
them with hot, soapy water after each use; then rinse with clear
water and air dry or pat dry with clean paper towels. Nonporous
acrylic, plastic, or glass boards and solid wood boards
can be washed in a dishwasher (laminated boards may crack and
split).
Both wooden and plastic cutting boards can be sanitized with
a solution of 1 tablespoon of unscented, liquid chlorine bleach
per gallon of water. Flood the surface with the bleach solution
and allow it to stand for several minutes. Rinse with clear
water and air dry or pat dry with clean paper towels.
Replace Worn Cutting Boards
All plastic and wooden cutting boards wear out over time. Once
cutting boards become excessively worn or develop hard-to-clean
grooves, they should be discarded. |
Last Modified:
December 8, 2010 |
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