5 Underad Kitchen Hygiene Rules Use a Chopping Board safely

You may imagine that it is just a flat surface for cutting vegetables, but honestly, the chopping board is one of the most unseen tools in any kitchen. Those who often remember that the simplest board also plays a big role as to how your food comes out. Ignoring this original device can quietly mess up with your food. wonder how? This is simple – it increases the possibility of cross -pollution, allows bacteria to manufacture, and can even spoil your content. Therefore, we have scored some easy but smart chopping board hygiene tips to help keep our kitchen safe and clean.

Also read: Kitchen Tips: How to clean the kitchen knife properly – procedure, tips and tricks

Does the Chopping Board toxic?

Ever saw a small piece of onion for your chopping board? This is more often as much as we accept. Slicing and dyasing leave the bits of food behind which are not always clean. This makes the board an ideal place for germs grow, and they can end on other ingredients – which is not great for your health.

The only way to fix it is to keep your kitchen equipment clean and follow the basic hygiene rules. Start with the chopping board.

_{Photo Credit: Pexle}

There are 5 necessary rules here when using the chopping board:

1. Invest in quality:

Chopping boards come in all types of materials – wood, plastic, ceramic, stainless steel. We are not here to tell you which one to buy, but you should make sure that it is made with food-grade, BPA-free, and quality materials that are safe to use.

2. There are more than one board:

Keeping more than one chopping board is not just a fancy step. Using a single board for everything – from raw chicken to fresh tomatoes – can seriously increase the possibility of cross -polls. We recommend having separate boards: for a meat, for a veggies, and to stay on the safe side for a fruit.

3. Your chopping board and knife should be a team:

A blunt knife on a Wobbly board is at risk of a kitchen. It can ruin the texture of your content and also make things slippery and unsafe. Always place the board on a stable surface and keep your knife sharp before starting.
Pro Tip: Place a moist cloth under the board to keep from sliding.

4. Regular clean and deodorant:

Do not let the food sit on the board for a very long time. Wash it after every use. To clean it, use proper dishwashing soap and deodor it well. It helps cut bacteria, smell dishonest and cut unwanted stains.

5. Regularly replace:

We get it, it can be difficult to throw things. But when your chopping board starts showing signs like deep grooves, stains, or cracks, it is time to let it go. Even with the best cleaning habits, an old board can hide bacteria in places where you cannot reach.

Also read: Safe Kitchen Practice: How to handle kitchen knife like a supporter?

How to clean a chopping board?

1. Plastic Chopping Board:

If you have one, toss it into a dishwasher. For those stains that do not move, try scrubbing with an vinegar and baking soda mix. Always go for BPA-free and food-grade plastic for safe use.

2. Wooden Chopping Board:

Wash by hand using light soap and dry it with a clean towel. Allow it to dry before storage. For strong smell, scrub it down with salt and lemon juice – after cutting the meat or fish works like magic.

3. Stainless Steel Chopping Board:

This is a very low maintenance. Just wash it with soft soap and rinse it a good rinse. No special treatment is required.

4. Ceramic Chopping Board:

This may look the most stylish, but the ceramic requires additional care. It is heavy and delicate, so handle it gently. Use a soft sponge with soap water, and for stubborn stains, scrub with an vinegar-baking soda mixture.

Bottom line:

Knowing how you treat your kitchen appliances can make your cooking game seriously. Pay attention to small accessories – like that chopping board – and you will see a big difference in kitchen hygiene and how long your equipment lasts. Cook smart and be safe.