Cutting Boards – Preventing Cross Contamination

How To Prevent Cross Contamination

In our kitchen we have multiple cutting boards that we use for different purposes, however, we recommend at least have 4 for each of the recommended food types.

    • Wood
      • My go to board for raw meats, poultry or seafood
    • Bamboo
    • Plastic
      • Used for Veggies/Bread and a different one for dairy type products
    • Glass
      • Pretty but I don’t personally trust using glass to cut anything.  I use my glass cutting board as a table top when mixing drinks, Why?, because we have it so making use of the it.Types of Cutting Boards In the Market
  • Use different cutting boards for:
    • Raw: Meat, Poultry, Seafood
    • Cooked:  Meat, Poultry, Seafood
    • Bread and Veggies
    • Dairy Products / Cheeses
  • Maintenance
    • Rinse down cutting boards use
    • After use – wash boards in hot soapy water and air dry.  Using a dish towel may contaminate your board again.
    • Discard any cutting boards that have severe cracks or excessive knife scars

If all this is too much to remember and you need a quick fix on cooking easy peasy then check out the color coded and tab directed boards from Restaurant Chef International which are BPA and USD approved boards to use for your cooking needs.

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The Dept of Agriculture has more information that you can read regarding cutting boards and the suggested care and maintenance – good read.

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