Key Cutting Board Rules - Avoid Food Poisoning!

The FDA advises consumers to follow these practices to prevent cross-contamination from a cutting board, not only for seafood but all other foods, as well:

  • Use smooth cutting boards made of hard maple or plastic and free of cracks and crevices. These kinds of boards can be cleaned easily. Avoid boards made of soft, porous materials.

  • Wash cutting boards with hot water, soap, and a scrub brush to remove food particles. Then sanitize the boards by putting them through the automatic dishwasher or rinsing them in a solution of 1 teaspoon (5 milliliters) of chlorine bleach in 1 quart (about 1 liter) of water. You may want to keep a ready-supply of the solution in a spray bottle near the sink.

  • Always wash and sanitize cutting boards after using them for raw foods, such as seafood, and before using them for ready-to-eat foods. Consider using one cutting board only for foods that will be cooked, such as raw fish, and another only for ready-to-eat foods, such as bread, fresh fruit, and cooked fish.

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Portions of the above information has been provided with the kind permission of the Center for Food Safety & Applied Nutrition, FDA (http://www.cfsan.fda.gov/).
Last Editorial Review: 8/13/2002