One handy kitchen product is the plastic cutting board, which comes in a variety of surface hardnesses. It can get wet without warping, weighs little and is economical to buy. Keeping yours clean, so the food you prepare on it always is safe, is a snap. In home kitchens, you need not permanently assign a product to a board if you clean all boards after each use, disinfecting the meat cutting board. Of course, if you feel safer, go ahead and assign a board by color: perhaps green for growing things, yellow for dairy and white for meats.
Things You'll Need
- Dishwashing liquid
- Sponge or dishrag
- Plastic scrubbing pad or a scrub brush
- Chlorine bleach solution (occasional)
- Dishwasher (optional)
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Read the directions that come with your new cutting board before discarding its wrappings. If any direction conflicts with information in this article, follow the manufacturer’s instructions.
Wipe with a kitchen sponge or dishrag after each type of item you cut: after carrots and before lettuce, for instance.
Scrub with plastic (not metal) scrubbing pad or scrub brush if food has stuck to the surface. It’s fine to use plain water most of the time, but at the end of a food preparation session, wash the plastic cutting board more thoroughly, using dishwashing liquid. A touch of bleach further sterilizes; rinse well after applying.
Add the cutting board to every load of the dishwasher. It will emerge nearly sterile and beautifully clean.
Allow the cutting board to dry entirely between uses, so neither mold nor mildew gets started.
Discard the plastic cutting board when its surface becomes quite rough, when it develops persistent odor or when you notice mildew.