Chopping boards are undoubtedly one of the most used items in the kitchen, that’s why it’s important to clean your chopping boards correctly, as well as understanding how to avoid cross contamination when using them. From dicing raw meat to finely chopping herbs, there’s a fair chance that you aren’t really keeping safe and clean practices when using your chopping boards for food preparation. These unsafe and unhygienic practices allow harmful bacteria to spread, which can cause salmonella and e-coli. So if you wish to avoid a trip to the hospital due to a case of food poisoning, or if you are wanting to know how to clean these boards correctly, this post is for you. Before reading on, don’t forget to book your clean in with the Sunshine Coast’s best cleaning service now!
- Make sure you use different cutting boards for different types of foods: for example, red cutting boards for red meat, white cutting boards for fish and poultry, green for fruit/vegetables etc. This will help to avoid cross-contamination and will save you time on your food prep.
- When rinsing off your chopping boards, piping hot water is essential (tip: use water from kettle rather than the kitchen tap.)
- Once a week, use a bleach solution on your chopping boards to really disinfect and clean them.
Now that we’ve got our main tips established, it’s time to move into HOW to clean your cutting boards… Remember it’s also HIGHLY important to have your whole kitchen cleaned and disinfected to stop harmful spread of germs and bacteria, and at Gleam and Glisten Cleaning we’ve got you covered for your kitchen and house cleaning needs on the Sunshine Coast.
Cleaning Your Chopping Boards:
When it comes time to clean your chopping boards, there a few steps and a few methods you can choose to follow:
- For a quick and easy clean, using a bleach product is superior for killing all remaining germs and bacteria that weren’t killed from your simple dish soap and hot water clean. Just remember to read and follow the safety instructions listed on the bottle.
- After every use, boiling water straight from the kettle and a good quality dish soap will do the trick.
- Make sure to rinse and dry all your cutting boards with paper towels, rather than dishcloths, as dishcloths often have bacteria and germs from other kitchen utensils which can cause your chopping boards to become contaminated again- and believe me, you don’t want to have to clean your boards all over again.
- Popping your boards into the dishwasher is always the easiest method, as the hot water reaches temperatures a kettle and hot water from the sink can’t reach. This will ensure that every last germ and every last bacteria is killed! Plus you don’t have to wash it yourself! (Just remember not to put your wooden boards in dishwasher, as it can cause them to warp).
Perhaps one of the most underdone cleaning practices, is sanitisation of cutting boards. To ensure that you are practicing hygienic methods in the kitchen, you should definitely be sanitising your chopping boards weekly. That’s right, weekly! So grab out your bleach and your cutting boards, and follow along for a quick way to sanitise your chopping boards:
- For the most effective and efficient way to sanitise, you will need to soak your cutting boards in a solution of 1 tablespoon chlorine based bleach, to 1 gallon of water.
- While they soak for 30 minutes, go pop on your fave crappy soap opera… let the bleach do the work for you (or give us a call for your cleaning needs on the Sunshine Coast)
- Then, rinse your boards thoroughly to ensure that there’s no remaining residue, and allow to air dry upright on a rack.
If your chopping boards are starting to take on funny smells such as raw fish or garlic, rub half a lemon over the surface of the board and it will smell fresh again.
These following tips will help to prevent any potential food contamination problems:
- Try to keep wooden cutting boards as sanitary as possible (every few months use beeswax or mineral oil to treat the surface of these boards, as it forms a protective barrier, helping to stop food contamination)
- Use hard rubber or acrylic boards as they are considered to be more hygienic than other types of chopping boards (hence why they are used in restaurant kitchens)
- Use different CLEAN chopping boards for different types of food (eg: one for raw meat, one for poulrty and fish, one for veggies and fruit etc)
- Label or colour code these boards so that you can remember which boards are used for what foods
- And lastly, dispose of any chopping boards that look particularly cracked, dirty or have scratches. Just like anything else in the kitchen, cutting boards have a use by date.
We hope that these tips help with you and your family’s food safety in the kitchen. Please remember that we can help give your kitchen a deep and detailed clean to ensure that a hygienic environment is kept all year round! We are the Sunshine Coast’s No1 cleaning service, so if you haven’t done so already, please feel free to book a clean by calling 0468860245.