If you have cutting boards, then there is basic cutting board safety that you need to keep in mind to prevent bacterial illness. As far as cooking tools go, cutting boards are a must-have. Here are some things to consider when choosing and using a cutting board:
- Always wash a board after raw meat has touched it before using it again. Juices from the raw meat can contaminate anything else that touches it, possibly causing food bourn illnesses.
- Plastic is a better choice than wood simply because it can be washed in the dishwasher. Wooden boards may get damaged from a dishwasher’s high temperatures.
- When possible, wash cutting boards in the dishwasher for thorough cleaning, especially if raw meat or poultry was cut on them.
- If you are unable to wash your cutting board in the dishwasher and it touched raw meat, then wash it in the sink with a mixture of 1 teaspoon of bleach for every quart of water.
- If possible, use one cutting board for meat only, and any other(s) for non-meat usage. That is the best way to prevent cross-contamination.
- Keep your board from slipping by placing a slightly damp dishtowel under it.
Cutting boards come in many different materials. There has been a debate in recent years about whether wood or plastic is safer. You can learn more about the debate at plastic vs. wood cutting boards. Regardless of which type you choose, just be sure to practice cutting board safety so you and your family stay healthy.