Dustin Gandof
Introduction
Cutting boards are a staple in every kitchen, but did you know that using the wrong type of cutting board can put your health at risk? That’s right – using a contaminated cutting board could make you sick. But don’t worry, we’re here to tell you about the best type of cutting board for food safety.
Why Food Safety is Important
Food safety is important because it can prevent foodborne illnesses. According to the Centers for Disease Control and Prevention (CDC), about 1 in 6 Americans get sick from contaminated food every year. That’s why it’s crucial to be mindful of food handling and preparation in order to reduce the risk of foodborne illness.
The Problem with Cutting Boards
Cutting boards can be a breeding ground for bacteria, especially if they are not cleaned properly. This is because food particles can get trapped in the grooves and cracks of the board. If the cutting board is not washed, rinsed, and sanitized after each use, bacteria can grow and contaminate any food that comes into contact with the board.
The Solution: Choose the Right Type of Cutting Board
The best type of cutting board for food safety is one that is made of non-porous material. This means that the board does not have any small cracks or crevices where bacteria can hide. Examples of non-porous materials include plastic, tempered glass, and acrylic. These types of cutting boards are also easy to clean because they can be put in the dishwasher.
Other Types of Cutting Boards to Avoid
Wooden cutting boards may look nice, but they are not the best choice for food safety. Wooden cutting boards are porous, which means that bacteria can penetrate the surface of the board. Even if you wash a wooden cutting board, bacteria can remain in the cracks and crevices of the board. Over time, this can lead to a buildup of bacteria that can make you sick.
Cleaning Your Cutting Board
To clean your cutting board, use hot, soapy water and a scrub brush to remove any food particles. Rinse the board with hot water and allow it to air dry. You can also sanitize the board by using a solution of 1 tablespoon of bleach and 1 gallon of water. Let the board soak in the solution for a few minutes, then rinse with hot water and allow it to air dry.
Conclusion
Choosing the right type of cutting board is essential for food safety. Opt for a non-porous cutting board made of plastic, tempered glass or acrylic to reduce the risk of bacteria growth. Avoid wooden cutting boards and remember to wash, rinse, and sanitize your cutting board after each use. By following these simple steps, you can keep you and your family safe from foodborne illnesses.
