Final answer:
Cutting boards should be washed with hot, soapy water and sanitized between uses to prevent cross-contamination, with separate boards recommended for raw meats and ready-to-eat foods. Both plastic and wooden cutting boards can be safe if properly maintained.
Step-by-step explanation:
Between each use, cutting boards require proper cleaning to prevent cross-contamination and foodborne illnesses. After cutting raw meats, poultry, or seafood, it is essential to wash the board with hot, soapy water, then rinse with clean water and sanitize. A solution of 1 tablespoon of unscented, liquid chlorine bleach in a gallon of water can be used for sanitization. It is also advisable to have separate cutting boards for raw meats and ready-to-eat foods such as bread, fruits, and vegetables.
There is a common belief that using a plastic cutting board is safer than using a wooden one. However, both types of cutting boards can be used safely if they are cleaned properly. It is crucial that they are kept in good condition and replaced when they become too worn or develop deep grooves where bacteria can hide.
When using cutting boards, it is important to clean them properly between each use to prevent cross-contamination. For plastic cutting boards, you can wash them with hot, soapy water and then rinse them thoroughly. Additionally, you can sanitize them by using a diluted bleach solution or by running them through the dishwasher.
On the other hand, wooden cutting boards require a bit more care. They should be washed with hot, soapy water, but avoid soaking them or running them through the dishwasher as this can cause warping. Instead, you can sanitize wooden cutting boards by using a mixture of vinegar and water.
By properly cleaning and sanitizing your cutting boards between uses, you can help prevent the spread of bacteria and keep your food preparation area safe.