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12 May 2018 - Cut It Out!

Does Your Kitchen Have Two Cutting Boards?

"There's a very good reason for having two cutting boards in a kitchen. That reason is one that can't be emphasized too often - the matter of cleanliness."


Contamination

This is a serious issue.
It can happen in more ways than one.

Biological Contamination
This is when bacteria contaminates food. It can happen from improper hand washing or in our topic today, using a dirty cutting board.
This is a good reason to have more than just one cutting board. If you cut raw chicken on a board and not property sanitize it before cutting fresh veggies, you have just contaminated your food.

Chemical Contamination
Kitchen cleaners are usually the culprit in the case. This is why it is very important to store all cleaning products in their own space away from any thing you may use for food.
That includes pots and pans, cutting boards, plastic storage bins, etc.

 Cross Contamination
Let's say you have followed all the rules.
You store your cleaners properly. You keep raw meats and fresh food separate.
Somehow someone got food poisoning anyway.
Cross contamination is when an unclean surface reaches an otherwise safe food surface.
This could be unwashed hands, dirty cooking utensils, 

or even

That cutting board!

Traditionally, most homes have wooden cutting boards. They look rustic and fancy but are they safe?


They are totally safe.

Just like any cutting board, you have to take care of them.
Just think of the abuse they take!
Knife marks in any cutting board are normal. You do need to take extra care to clean them.
Cuts in a board if not properly cleaned are fantastic breeding grounds for bacteria, mold, and fungus.

Most commercial kitchens will use plastic cutting boards.

Just because these are commercial grade doesn't mean you can't have them in your home!

See those wonderful colors.
They are are color coded for specific food types to prevent cross contamination.

RED - Beef, lamb, or other red meats

YELLOW - Poultry: Chicken, turkey, or duck

GREEN - Fruits and vegetables only

BLUE - Seafood

WHITE - Dairy products (cheese cutting and such)

BLACK - Cooked foods only!

Now you can make your own color code rules and most kitchens can vary. This is a very safe way of protecting your food and your family from getting sick.

The only other way to keep yourself safe on a cutting board is to use the proper knife for the cutting task.


But that will be for another post!



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