Safety: Using Separate Cutting Boards for Meat and Produce

Notes

The science behind using separate cutting boards is simple: bacteria from raw meat can easily transfer to other foods, leading to potential illness. By using dedicated boards, you minimize this risk. A common mistake is using the same board for different food types or not cleaning them properly after each use. Always ensure thorough cleaning and sanitization, especially for the meat board. Additionally, storing boards properly helps maintain their integrity and prevents bacterial growth. For make-ahead meals, ensure all surfaces are sanitized before and after prep. Store cutting boards in a dry area to prevent warping and bacterial growth.

Steps

1. 1 Select two distinct cutting boards, one for meat and one for produce.
2. 2 Mark each board clearly to avoid confusion (e.g., with colored tape or permanent marker).
3. 3 Use the meat board exclusively for raw meats, poultry, and seafood.
4. 4 Use the produce board for all fruits, vegetables, and bread.
5. 5 Never use the meat board for anything but raw meat to prevent cross-contamination.
6. 6 After cutting meat, wash the board immediately with hot, soapy water.
7. 7 Sanitize the meat board with a solution of 1 tablespoon of unscented liquid chlorine bleach per gallon of water.
8. 8 Rinse the board thoroughly and air dry it completely before storing.
9. 9 Wash the produce board with hot, soapy water after each use.
10. 10 Sanitize the produce board less frequently, unless it has come into contact with meat juices.
11. 11 Store each board in a designated spot in your kitchen.
12. 12 Regularly check your boards for deep cuts and grooves that can harbor bacteria.
13. 13 Replace your cutting boards when they show significant wear and tear.