What is what should you do to prevent cross-contamination when using cutting boards?

To prevent cross-contamination when using cutting boards, follow these guidelines:

• Use Separate Cutting Boards: Employ different cutting boards for raw meats, poultry, seafood, and ready-to-eat foods like fruits, vegetables, and bread. Color-coded boards are a great visual reminder (e.g., red for raw meat, green for produce).
• Clean and Sanitize After Each Use: Thoroughly wash cutting boards with hot, soapy water immediately after each use. Rinse well and then sanitize with a diluted bleach solution (follow manufacturer's instructions) or a food-safe sanitizing spray. Air dry or pat dry with a clean paper towel.
• Replace Worn Cutting Boards: Once cutting boards become excessively scratched or grooved, they become difficult to clean and can harbor bacteria. Replace them regularly. See: Replacing%20Cutting%20Boards
• Proper Washing Technique: Scrub cutting boards vigorously, paying special attention to any cuts or grooves. You can also run plastic cutting boards through the dishwasher on a hot cycle. See: Proper%20Washing%20Technique
• Avoid Cross-Contamination in the Sink: Wash cutting boards separately from other dishes and utensils to prevent cross-contamination in the sink water.
• Store Cutting Boards Properly: Store cutting boards in a clean, dry area where they won't come into contact with other potentially contaminated items.
• Consider Material: While wooden cutting boards have natural antimicrobial properties, plastic cutting boards are generally easier to sanitize. Choose materials that meet your needs and cleaning habits. See: Cutting%20Board%20Materials
• Hand Hygiene: Always wash your hands thoroughly with soap and water before and after handling food and cutting boards. See: Hand%20Hygiene