Food-Info.net> Questions and Answers > Food Safety > Food Safety (general)

How should I select and use cutting boards?

Cutting boards can harbour bacteria in cracks and grooves caused by knives; however, with little effort, plastic, a hard wood, or any nonporous surface can be used safely if used properly. Here's how:

1. Choose a good surface: Select a board that can be cleaned easily, that is smooth, durable, and non-absorbent. Plastic is less porous than wood, making it less likely to harbour bacteria, and easier to clean.

2. Wash the board: Wash your cutting board with hot water, soap, and even a scrub brush, to remove food and dirt particles.

3. Sanitise the board: After washing it, sanitise your board in the dishwasher or by rinsing it in a dilute chlorine bleach solution of 1 tablespoon (15 millilitres) bleach to 4 litres water. You can keep such a solution handy in a spray bottle near the sink.

Remember: Always clean and sanitise your board after using it for raw meat, poultry, and seafood and before using it for ready-to-eat foods.

Based on : http://iastatefoodservice.custhelp.com