Usually, in a kitchen, you won’t be surprised to find one or more cutting boards. Normally they’re made of wood, plastic or sometimes of stone or even glass.
Regardless the material it’s made of, it is very important to keep the cutting boards clean so that bacteria won’t form.
So in this post, I’ll give you a few guidelines on how to deal with hygiene when it comes to your cutting board.
- Wood cutting boards should be slightly sanded and oiled once in a while. The oil decreases the absorbency in the wood and cracks will not appear as easy.
- Always wash the cutting board as thorough as possible but watch out for the dish washer. The high temperatures can make the wood very sensible and that can result in cracks and bacteria likes cracks. After you’ve washed it, let it dry on the edge to make sure that all the water runs off.
- Cutting boards made of plastic, glass or stone can easily be washed in the dish washer, assuming they fit of course.
- If you’d ever like to disinfect your cutting board, spray it with som vinegar, let it sit for a few minutes and wash it off.
- If you eat meat, fish or chicken, it’s smart to have separate cutting boards for these. You can have different colours for them so you know which one is which.
Normally, it’s smart to use wood cutting boards for bread and vegetables while plastic and other materials is more suited for meat etc.
If you use your plastic cutting boards on a daily basis, make sure to change them once or twice a year.
Thank you for reading and don’t forget that a hygienic cutting board is one step closer to a hygienic kitchen!
