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A hard surfaced utensil that is generally made of wood, wood laminates, Corian, or plastic materials which is used as a base for cutting, slicing, chopping, or mincing food products.  Wood, corian and plastic (polypropylene, polyethylene, polyacrylic, and polystyrene) boards come in a wide variety of thicknesses, shapes and sizes to fit a variety of different preparation and storage needs. Some boards contain a groove around the entire surface of the board, which allows food juices to be retained so they don't spill onto the adjacent surfaces.  Wooden cutting boards must be thoroughly washed after food has been prepared on the board, since wood has a tendency to retain food particles or absorb moisture that can cause bacteria growth resulting in Salmonella and E. coli. illnesses if not removed. Colored plastic cutting boards are commonly made of a poly substance that is soft and not damaging to knives as well as washable and dishwasher safe for thorough cleaning. However, like wood, bacteria can also grow on plastic. Therefore, the most important rule is to always clean the board thoroughly after each item of raw meat, poultry, fish, shellfish, and other foods have been placed on the board so they do not cross contaminate another item. As cutting boards age and begin to develop deeper score marks that can hold bacteria they should be replaced with newer boards. Bacteria can remain in the cracks or crevices of these boards, despite a thorough cleaning, so it is best to replace boards that show excessive wear from knife marks. Wooden cutting boards will have a tendency to become dry and crack as they age. Periodic use of a food-safe or food-grade mineral oil that is rubbed into the wood will lengthen the life of the board and assist with keeping the board from drying out after repeated washing with water and solvents. Some procedures that will assist with safe use of cutting boards include the following: 1) Consider using separate boards for each different food category being prepared, such as meats and seafood, and others for vegetables and fruits that are not being cooked. 2) Always clean the surface and sides after foods have been prepared on the cutting board, using a combination of hot water and a soapy cleaning solution. Rinse the board thoroughly. It is also advisable to sanitize the board with a cleaning solution made from a teaspoon of bleach or undiluted white vinegar added to a quart of water. Apply the sanitizer solution liberally, allowing it to completely drench the board and then air dry or wipe dry. |