A clean cutting board helps to reduce the risk of food-borne illness.
Tips for Cleaner Cutting Boards
- To sanitize plastic cutting boards, wash or rinse with liquid dishwashing detergent and water. Then soak in a solution using 2 teaspoons of Clorox® Concentrated Regular-Bleach per gallon of water. Let stand 2 minutes, then air dry.
- To sanitize wooden cutting boards, use approximately 2 tablespoons of Clorox® Concentrated Regular-Bleach per gallon of water to create a sanitizing solution. Wash, wipe, or rinse with dishwashing detergent and water, then apply solution. Let stand 2 minutes. Rinse with a solution of 1 tablespoon of Clorox® Concentrated Regular-Bleach per gallon of water. Do not rinse or soak overnight.
- Reduce cutting board odors by rubbing with halved lemons and then rinsing with cold water.
- The U.S. Food and Drug Administration offers this advice: “Use smooth cutting boards made of hard maple or a non-porous material such as plastic and free of cracks and crevices. Avoid boards made of soft, porous materials.”