After cutting raw meat, poultry or seafood on your cutting board, clean thoroughly with hot soapy water, then disinfect with chlorine bleach or other sanitizing solution and rinse with clean water.

How do you sanitize a plastic cutting board?

To sanitize a cutting board, either plastic or wood, use a dilute chlorine bleach solution (1 tablespoon per gallon of cool water). Be sure to rinse it well with warm water.

Can you put raw meat on a cutting board?

In Summary. Wooden cutting boards are safe for cutting raw and cooked meat. They are durable, eco-friendly, and provide a soft cutting surface to extend the life of your knives. With proper cleaning and care, wooden cutting boards are an essential tool for your kitchen that will last for years to come.

Does bacteria grow on plastic cutting boards?

Over time, any cutting board (plastic or wood) can develop deep scratches or grooves that may trap bacteria, which could then spread to your food. Harder materials, such as bamboo and maple, are less prone to scarring than softer woods, such as cypress.

What is the best way to sanitize a cutting board?

Soak a clean, white cloth with either pure white vinegar or three percent hydrogen peroxide. Wipe down the board thoroughly and let sit for a few minutes. If there are stains or odors, sprinkle kosher salt or baking soda on to the board, and rub with the cut side of a lemon to clean and deodorize.

What is an acceptable sanitizer to use after cleaning a cutting board?

Cutting boards that are clean-in-place, should be cleaned and then sanitized after every use, with a solution of one to two teaspoons chlorine bleach per quart of water or a commercial approved sanitizer.

What is an acceptable sanitizer for a cutting board?

To disinfect your cutting board, use a fresh 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 water and air dry or pat dry with clean paper towels.

Is it bad to cut meat on a wood cutting board?

In summary wood is the ideal material for a cutting board to use for your meat cuts. Plastic is ok too but when grooves start to show, toss it. Glass will damage your knives in no time. But glass boards are non porous so bacteria cannot form.

What type of cutting board is best for raw meat?

Plastic is generally considered the best option for raw meat, because it’s dishwasher safe and has a nonporous surface. Wood cutting boards (including bamboo) can be more difficult to sanitize, because they can’t go in the dishwasher.

Can you cut raw chicken on wood cutting board?

It’s true that wood cutting boards look good, but using them for meat or poultry is a big no-no according to the USDA. Bacteria can thrive inside the wood’s pores which may lead to food poisoning. If you can’t bear to part with your wood cutting board, save it for fruits, vegetables, cheese and bread.

Is it safe to use plastic cutting boards?

You’ve probably seen plastic cutting boards of various colors, as well as wood cutting boards of various design. The good news is, both wood and plastic cutting boards are perfectly safe as long as they are sanitized properly.

How often should you replace plastic cutting boards?

It’s best to replace a plastic cutting board at least once a year if you use it daily. If you only use your cutting board once or twice a week, you may be able to go a few years without needing to replacement.

Which is more hygienic wood or plastic chopping boards?

Think your plastic chopping board is more hygienic than a wooden one? You’re wrong. Plastic chopping boards in fact harbour much more bacteria than their wooden cousins, according to Allrecipes magazine. Old or worn chopping boards are also a bacteria risk as the dents and grooves made over time can harbour germs.

Is it safe to use bleach on cutting boards?

Bleach will safely sanitize the board and can even remove surface stains, making your boards look better as well. White cutting boards are particularly susceptible to stains, and bleach is great at freshening them up.

How do I disinfect wood surfaces?

A mixture of 1 part Chlorine Bleach, (Clorox) to 32 parts water (½ cup bleach per gallon of water, or 4 teaspoons bleach per quart of water) will need to sit on surfaces for 5-10 minutes in order to disinfect them. We found this did not harm either of our wood finishes.