Cutting Board Care Guide for Professional Chefs
As a professional chef, it’s crucial to prioritize cleanliness and sanitation when it comes to cutting boards in the kitchen. While wooden cutting boards have their charm, opting for non-wooden alternatives can simplify the cleaning process and minimize the risk of contamination.
Follow these guidelines for maintaining and disinfecting cutting boards:
Wood vs plastic boards
Cross contamination:
Using separate color-coded cutting boards for different food categories is imperative to prevent cross-contamination, while maintaining separation with wooden boards is difficult. The color coding should divide the cutting boards to seven categories – raw meat, raw chicken, raw seafood, cooked meats, vegetables, dairy, and fruit. Have a clear directory in a visible area of the workstation.
Deep cleaning: Plastic cutting boards can be deep cleaned using bleach and/or the dishwasher while wood is sensitive to them. Wood is porous and can absorb moisture, and when scratched it is difficult to clean. To disinfect wooden cutting boards, use a vinegar-water solution. Apply to the surface, rinse
Daily Maintenance
- Wash the cutting boards with hot, soapy water after each use to remove food residue and bacteria.
- Use a dedicated brush or scrubber to thoroughly clean the cutting board surface.
- Rinse the cutting board with hot water and allow it to air dry completely before storing. It is important to store the cutting boards not crammed together, keeping some space between them will prevent bacteria growth on the surface.
- If the cutting board fits safely in the dishwasher, use it to help
disinfect the surface. After scrubbing it the detergent and hot
water will contribute greatly to the maintenance of the cutting
boards. Do not put wooden cutting boards in the dishwasher as
they might warp.
Note – using the dishwasher does not replace scrubbing the surface.
Without scrubbing the dishwasher cycle will be less efficient.
Periodic Deep Clean
- For a deeper clean, sanitize cutting boards by soaking them in a solution of 1 tablespoon of unscented bleach per gallon of water for a few minutes.
- Rinse the cutting boards with clean water after sanitizing and ensure they are fully dry before use.
Utilizing Disinfectant Solutions
Create a vinegar spray by combining equal parts water and white vinegar in a spray bottle.
Spray the vinegar solution on the cutting board surface and let it sit for a few minutes to disinfect.
Alternatively, prepare a bleach spray by mixing 1 teaspoon of bleach
with 1 quart of water in a spray bottle. Spray it on the cutting board
(not recommended for wooden boards) and rinse thoroughly.
By following these guidelines for maintaining and disinfecting cutting boards, you can uphold high standards of cleanliness and food safety in the kitchen. Prioritising proper cutting board care ensures a healthy and hygienic cooking environment for both chefs and diners alike.
