Research shows that cutting boards may hide harmful germs. How many depends on how porous the surface is, the type of plastic or wood, and direction of the wood fibers. The kind of food, type of germ, contact time, and cleaning practices also affect the number of germs.
HERE ARE SOME GUIDELINES TO INCREASE FOOD SAFETY WHEN USING CUTTING BOARDS:
- Choose a board with a smooth, hard surface. It should be approved for contact with food.
- Replace cutting boards that become deeply scratched, carved or grooved.
- Do not chop salad, vegetables or other ready-to-eat foods on an unwashed cutting board that's been used to trim raw meat, poultry or seafood. If possible, always use a clean, separate, color-coded cutting board for fresh vegetables, fruits, breads, and other food that will not be cooked prior to eating.
- Scrape off any stuck food and scrub all cutting boards completely with hot soapy water after each use. Dishwashers are usually very good cleaners for most cutting boards. However, thin plastic or wooden boards may be damaged.
- Sanitize cutting boards from time-to-time with a mixture of one teaspoon of chlorine bleach to one quart of water. Flood the board with the mixture; let it stand a few minutes. Then, rinse completely with fresh water. For better food safety, sanitize washed cutting boards after using with raw meat, poultry, and seafood. This may be especially important for households with ill family members.
- Let cutting boards dry completely; do not stack together or with other kitchen gear so that they remain wet.
- Store cutting boards so that they stay clean, dry, and do not touch raw meat, poultry or seafood or their drippings.
For more information contact your county public health department.
WEB: You may also visit Food Safety and Inspection Service USDA. Basics for Handling Food Safely. USDA
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