Housekeeping · 주방 위생

Wood or plastic cutting board? Separate raw meat and clean safely

Use separate boards for raw meat or seafood and ready-to-eat produce. Wash after each food preparation task with hot, soapy water and replace boards with deep hard-to-clean grooves.

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USDA and FoodSafety.gov emphasize cleaning and cross-contamination prevention over any single board material. Nonporous plastic is easier to clean, but wood can also be used safely. Dishwasher suitability differs between solid hardwood and laminated wooden boards; the maker's care label should take priority.

Your try-it-at-home checklist

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Assign separate boards: one for raw meat, poultry or seafood, and one for produce or food that will not be cooked.
Inspect each board for cracks or deep grooves. Avoid using a board with residue that cannot be removed.
Between foods, wash the cutting board, knives and counter with hot, soapy water. Prevent raw meat juices from spreading.
After washing a wooden board, rinse and dry it thoroughly. Do not put laminated wood in a dishwasher unless the maker explicitly allows it.
If sanitizing is needed, use a product suitable for food-contact surfaces according to its label. Never mix disinfectants with other cleaners or acids.
Replace boards with excessive wear or hard-to-clean cuts. Keep raw-food and ready-to-eat assignments separate.

Your try-it-at-home checklist

Further reading

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