Cutting boards can harbor harmful bacteria in cracks and knife grooves, particularly after cutting meat or poultry. Here are some tips for choosing and cleaning a cutting board.
Difficulty Level: Easy Time Required: 2 minutes
Here's How:
- Select a board with a durable and non-absorbent surface. Plastic is a less porous than wood and easier to clean.
- Wash with hot, soapy water and use a scrub brush to remove dirt and food particles.
- Sanitize in the dishwasher or with a solution of 1 tablespoon of bleach in 1 gallon of water.
- Always wash well and sanitize after using for meat, poultry, or seafood.
- Keep a solution of bleach and water in a spray bottle near the sink.
Related Features:
