Tip of the Day
Which Cutting Board to Choose?
Using separate cutting boards for raw foods and ready-to-eat foods is crucial for preventing cross contamination that can lead to food poisoning, but which type of cutting board is the safest? Acrylic, glass, marble, plastic or solid wood?
Nonporous cutting boards such as acrylic, plastic, marble and glass are easier to clean than wood but, ultimately, it doesn't matter which you prefer as long as you clean them properly and always use two: one strictly to cut raw meat, poultry and seafood; the other for ready-to-eat foods, like breads, fruit and vegetables. Consider buying different color cutting boards so it's easy to remember which is for raw meat and which is for ready-to-eat foods.
Visit HomeFoodSafety.org for more information on washing your cutting boards and preventing cross contamination in your home.
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Reviewed May 2013