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Cutting board sanitation helps ensure food safety
STILLWATER, Okla. – Whether you are cutting, chopping, mincing or slicing, a cutting board and a good knife are essential tools in the kitchen.
Cutting boards come in a variety of materials, said Barbara Brown, Oklahoma State University Cooperative Extension Service food safety specialist.
“Cutting boards can be made of wood, plastic, marble or other material,” Brown said. “What you need to keep in mind is to follow proper food handling and sanitation practices to help prevent cross-contamination that can lead to foodborne illness.”
Every kitchen should have at least two cutting boards. One should be used exclusively to cut raw meat and poultry. The other cutting board can be used for cutting fruits and vegetables.
Brown said it is crucial to frequently sanitize your cutting board. Use a solution of 1 tablespoon bleach to 1 gallon of water to sanitize the board after it has been thoroughly cleaned with soap and hot water.
“Be sure the surface of the cutting board is hard and smooth to prevent pitting. Cutting boards that are pitted could harbor growth of illness-causing bacteria,” she said. “Replace cutting boards that have become worn and battered.”
Just as a cutting board is an essential tool, a good knife also is a vital part of food preparation.
Make sure the knife is easy to clean, fits your hand and has a good quality blade. In addition, know how to properly use the right knife for the right cutting job.
“Since most stainless steel blades are rust-resistant, it’s important to clean and wipe them dry after each use. There is a difference between rust-resistant and rust-proof,” Brown said. “High-carbon stainless steel is rust-resistant, but harder to sharpen. Non-stainless high carbon blades rust more easily but are easier to sharpen.”
Take care when cleaning sharp knives. Those with synthetic handles can be put in the dishwasher, but the cutting edge can be damaged and dulled if it bumps against other things during the wash cycle. Make sure the blade does not touch other cutlery, pots or pans in the dishwasher. The best choice when cleaning knives is to wash them by hand. Knives should be dried immediately after washing and stored.
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Oklahoma State University, U.S. Department of Agriculture, State and
Local Governments Cooperating: The Oklahoma Cooperative Extension Service
offers its programs to all eligible persons regardless of race, color, national
origin, religion, gender, age, disability, or status as a veteran, and is an
equal opportunity employer.
Trisha Gedon
Communications
Specialist
Agricultural
Communications Services
136 Agriculture
North
Oklahoma State
University
Stillwater, OK 74078
405-744-3625
(phone)
405-744-5739
(fax)
trisha.gedon@okstate.edu
