How do I minimize the risk of contamination with my cutting boards?

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Hi there,

There are several processes you can implement in your kitchen to help minimize the risk of contamination.

     - If you have the space for it, consider having separate cutting boards for different kinds of foods.  One cutting board for raw vegetables, and another for raw meat, and another for cooked items, for example.  Keeping separate cutting boards can help minimize the risk of cross-contamination on the cutting board itself.
     - Always dry your cutting boards fully before storing them away.  Wet cutting boards can become fertile ground for bacteria.
     - Finishing your wood cutting board with a chemical coating or mineral oil creates a protective barrier that prevents bacteria from living in the wood and reaching food later.
     - Don't be lazy about replacing damaged cutting boards.  Cuts and grooves in your cutting boards can provide fertile ground for bacterial growth.  If your board is looking too cut up and damaged, replace it!
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Another great way to minimize contamination is to get color coated cutting boards.  For example get a red cutting board just for the raw meat.  Get a blue cutting board for vegetables, etc.
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