Cleaning Cutting Board is crucial to prevent cross-contamination and the spread of bacteria
- Lee Fee
- Jan 20
- 2 min read
Cleaning Cutting Boards
Proper cleaning is crucial to prevent cross-contamination and the spread of bacteria:
For Wooden Cutting Boards:
1. After Each Use:
- Wipe off food debris.
- Wash with warm water and mild dish soap using a sponge or soft brush.
- Rinse thoroughly and dry immediately with a towel.
2. Deodorize and Disinfect (Weekly or As Needed):
- Sprinkle coarse salt or baking soda on the board.
- Scrub with half a lemon to remove odors and stains.
- Rinse well and dry.
3. Avoid Soaking:
- Never submerge wooden boards in water, as this can cause warping or cracking.
4. Deep Cleaning (Optional):
- Mix white vinegar and water (1:1 ratio) and wipe the board to disinfect.
- Alternatively, use food-safe hydrogen peroxide for sanitizing.
For Plastic Cutting Boards:
1. After Each Use:
- Wash with hot, soapy water or place it in the dishwasher (if dishwasher-safe).
2. Sanitizing:
- Use a mixture of bleach and water (1 tablespoon of bleach per gallon of water) to disinfect.
- Let it sit for a few minutes, then rinse thoroughly.
3. Removing Stains:
- Scrub with a paste made from baking soda, water, and dish soap.
For Bamboo Cutting Boards:
- Follow the same cleaning process as wooden boards.
- Avoid harsh scrubbing or soaking to prevent cracking.
For Glass or Marble Cutting Boards:
- Wash with hot water and dish soap, or place it in the dishwasher.
- Use a soft sponge to prevent scratching.
Clean Between Uses:
- Always wash your cutting board thoroughly after cutting raw meat, fish, or poultry to prevent cross-contamination.
Remove Stains:
- Sprinkle baking soda on the board, add a little water, and scrub with a sponge.
- For tougher stains, use hydrogen peroxide or a paste made from baking soda and lemon juice.
Eliminate Odors:
- Rub the board with half a lemon or soak it briefly in a vinegar-water solution.
- Rinse thoroughly and dry.
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