Housekeeping · 주방 위생

Cutting board cross-contamination prevention in 6 steps

Separate boards for raw meats and ready-to-eat foods, and know when to wash, dry or replace them.

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USDA FSIS

Original source guidance: Cutting board cross-contamination prevention in 6 steps

Link card to original guidance from USDA FSIS

USDA FSIS recommends using separate boards for raw meat, poultry and seafood versus fresh produce, and cleaning them between foods. Check material-specific manufacturer care instructions, especially before using a dishwasher.

Your try-it-at-home checklist

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1. Keep separate, clearly identifiable boards for raw meat, poultry and seafood and for vegetables, bread and ready-to-eat foods.
2. Start with clean hands and a clean board. Wash the board before switching to a different food.
3. After use, scrub both sides, edges and knife marks thoroughly with warm, soapy water.
4. Rinse with clean water; pat dry using a clean paper towel or stand the board up to air-dry fully.
5. Only use a dishwasher if the board's material and manufacturer allow it; laminated wood may warp or split.
6. Replace boards with deep, hard-to-clean grooves. If extra sanitizing is needed after raw meat, follow a food-contact-approved product label and never mix cleaners.

Original source guidance: Cutting board cross-contamination prevention in 6 steps

Your try-it-at-home checklist

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