How to Clean a Chopping Board


How to Clean a Chopping Board


How to Clean a Chopping Board


You can be rushing through your daily tasks, but properly cleaning kitchen utensils and equipment should never be rushed!

Studies have shown that chopping boards can harbor 200% more bacteria than a toilet seat. And understanding how bacteria from one meal’s ingredients might be spread to another meal is crucial to avoiding food poisoning.

Using different colored chopping boards for meat and vegetables is an excellent approach to avoid cross-contamination. The Food Standards Agency (FSA) suggests color-coding your chopping boards depending on whether you are making raw or ready-to-eat food, so each type of food has its own chopping board.

However, in a busy household, this does not always happen. Here’s how to make sure your chopping boards stay clean, so you don’t get sick.


What is the best way to clean a chopping board?


The chopping board is essential in even the most basic of kitchens, which is why it requires special care.


What to do:

  • Mineral oil should be applied to hardwood boards on a regular basis. Follow any cleaning and care instructions you find in the oil’s instructions or box.

  • Rub fresh or bottled lemon juice on plastic boards to erase food stains and leave overnight. To make a natural vinegar solution, use four parts water and one part white vinegar. Allow the board to soak for a few minutes. Rinse well and pat dry.

  • Always cleaning chopping boards in hot running water or carefully pouring boiling water over them to sterilize them will keep them stain-free and hygienic. If they’re dishwasher-safe, this is the quickest and most sanitary way to clean them, but make sure the cycle temperature is at least 65°c.

  • Disinfect boards that have come into contact with raw meat.


What to stay away from:

  • Wooden planks should not be put in the dishwasher or soaked in hot water since they will warp and shatter.

  • Prepare raw meat/poultry on a separate cutting board from cooked meat/poultry or fruits and vegetables.

  • Tea towels should not be used to dry your boards. Tea towels are one of the most common sources of cross-contamination. It is best to use paper towels.

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