Cleaning Cutting Boards

Transcript: Cleaning Cutting Boards
Hello, my name is Heather Petty. I am a chef and graduate student in the Department of Human, Nutrition, Foods, and Exercise at Virginia Tech. I have worked with the Department of Food Science and Virginia Cooperative Extension to develop a series of video clips to demonstrate how you can use some basic food safety tips and knife skills to keep your food safe during preparation.
In this video clip, we will discuss how to maintain a clean and safe cutting board.
Not only do your hands need to be washed before, during, and after food preparation, but cutting boards as well, to prevent food borne illnesses.
Always use a clean cutting board for preparing food. Clean your cutting boards before and after cutting raw seafood, poultry, and meat and before continuing to the next step, such as cutting raw produce.
First, begin with washing your hands for 20 seconds. If you are using a sponge, always use a new or clean sponge.
Clean your cutting board thoroughly with hot, soapy water.
Rinse the cutting board with warm water.
Allow the cutting board to air-dry, use a clean paper towel, or clean kitchen towel to pat dry.
Disinfect with chlorine bleach or sanitizing solution with 1 tablespoon of liquid chlorine bleach per 1 gallon of water or 1 teaspoon of liquid chlorine bleach per 1 quart of water.
Flood the surface with the solution and allow it to stand for several minutes. Again, air-dry or pat dry with a clean paper towel or kitchen towel.
If your cutting board has hard-to-clean grooves or is excessively worn, you will want to discard to prevent the growth of bacteria in the grooves.
Thank you for watching.