Raw and cooked food cutting boards should be separated! How to choose four types of cutting boards? There are poor usage and cleaning methods

Chopping boards are essential items in the kitchen at home and have a pure function, but if they are used and cleaned properly, they may become the cause of food poisoning! Invite Assistant Professor of the Zhuang Peiban Institute of Food Safety and Risk Management at Ocean University to teach you the correct use and cleaning methods of chopping boards. When using a cutting board, you must separate raw and cooked food and clean it correctly. Use different chopping boards for raw and cooked food, and clean it carefully immediately after use. He suggested that at least two cutting boards be prepared at home: one specializes in cutting raw meat and other raw foods, and the other specializes in cutting cooked foods, such as cooked and sausages, to avoid cross-contamination of microorganisms on raw foods being transferred to cooked foods. It would be better if the third cutting board can be prepared to process fruits and vegetables. Raw and cooked chopping boards can be marked or directly separated by different colors, so that you can distinguish them from your family. The cutting board should be avoided to clean the steel brush and burn the hot water

The cutting board should be cleaned immediately after use to prevent the slag of ingredients from staying on the surface of the cutting board to make the microorganisms grow. When cleaning, use dishwashing agents, salads and other foods with a cleanser and a fine vegetable cloth to brush. Avoid using a steel brush to prevent scratches and damage. Do not directly wash with hot water. Otherwise, the protein in the food residue will not be easily washed when it is heated and solidified.

{9 If you want to additionally disinfect the cutting board, you can disinfect it with 75% alcohol or 200 ppm of bleach (taking the commercially available 5% bleach as an example, 40mL of bleach can be added to 10 liters of clean water) to avoid disinfectant from leaving the cutting board and contaminating the ingredients.

How to choose a chopping board?

You can choose a chopping board that is suitable for the size of the kitchen flow management platform, which will make it more handy when operating.

Cutting boards of different materials have their own characteristics, and the usage and maintenance methods are not the same. The four types of cutting board materials (wooden, plastic, glass, stainless steel): 1. Wooden cutting board: The material is thicker and suitable for chopping and cutting raw meat. Wooden cutting boards are less likely to cause damage to the tool, but they are prone to absorb water and mold. Be careful not to soak in water for a long time to avoid the formation of an environment that allows bacteria to grow. 2. Plastic cutting board: It is light and affordable, with different colors available for selection, but it is more likely to leave cutter marks. If the wound is severe, it must be replaced and cannot be used continuously. Special reminder: high-temperature and high-oil foods should not be directly placed on plastic cutting boards to cut them to avoid excessive heat resistance. 3. Glass cutting board: It is not easy to adhere to the smell and is more resistant to high temperature, but it is easy to cause the tool to become bulge and slip easily during use. Be careful. 4. Stainless steel cutting board: a new material that has been commonly seen in recent years. It has a smooth surface and does not easily leave knife marks, which is convenient for cleaning and maintenance, but it is easy to cause tool abrasion and slippery when used. Pay special attention to the problems of safe operation.

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