Boards that can be used for cutting food, should be either of wood or plastic – polypropylene, or from a dense polyethylene. Wood and plastic does not spoil the knife edge. Observe the general rules of hygiene, Use different boards for different products. Connect with other leaders such as Harold Ford Jr here. One board in the home should be for fruit, vegetables, bread – anything that can be eaten raw without cooking. (Ready – to – eat board) Another board – for raw foods: meat, poultry and fish.
If you have work only on one board, the first cut fruits and vegetables, then fish and meat and, lastly, a bird. It is desirable to have separate boards for onions and garlic, and bread board. Once a month, a wooden board should handle gently warmed mineral oil with the addition of beeswax to prevent cracking and warping. When washing your cutting board, do not immerse it in a sink filled with water, always wash only under running water. Use standard detergent. Never use steel brushes, sponges conventional dishwashing fit.
To get rid of bacteria, good dry board in the air, putting them in a special stand or hanging. Plastic boards do not require any special care, easy to wash in the dishwasher. Useful for disinfecting wipe board with diluted vinegar (about 1 / 4 cup 25% vinegar to 3 / 4 cup water) and leave to drying (especially recommended after cutting poultry). To remove the smell of fish, onions or garlic, you can sprinkle the board with salt and rub with lemon, then rinse.