Cutting To The Truth of Chopping Board Hygiene

Regardless of the type of chopping board you have, it’s important to know that any surface can easily harbour kitchen bacteria and germs – particularly from raw poultry, fish, and meat.
February 27, 2017

Regardless of the type of chopping board you have, it’s important to know that any surface can easily harbour kitchen bacteria and germs – particularly from raw poultry, fish, and meat.

The bacteria that gather on chopping boards can lead to diseases such as salmonella and E.coli, making it essential for food handlers, chefs, and people cooking at home to know how to best banish bacteria from their kitchen.

Chopping board rules

If you want to keep your kitchen safe and healthy, try following these rules regarding chopping board usage:

  • Ensure you don’t prepare ready-to-eat foods on boards used to prepare raw meat.
  • Use rubber or hard acrylic boards instead of wooden options.
  • Purchase and use different boards for different jobs – such as a red board for raw meat, green for fresh produce, and blue for raw fish.
  • Dispose of chopping boards that are scratched and cracked as bacteria can easily hide within the grooves of old boards.
  • Clean all chopping boards with hot soapy water each and every time that you use them.
  • Sanitize all chopping boards before putting them away – either with steam or chemical sanitizer.
  • Try to leave boards to dry naturally after washing, or use paper towels. Tea towels are particularly dangerous when it comes to cross-contamination within the kitchen and need to be regularly replaced.