How to Keep Cutting Boards and Kitchen Utensils Clean

The basic rule for keeping cutting boards and kitchen utensils clean is to use separate boards for raw meat, poultry, and fish and for vegetables and fruit; using the same board for both can transfer bacteria from raw meat to vegetables that will be eaten without cooking. This transfer is called cross-contamination and is one of the most common hygiene mistakes in the kitchen. In kitchens without separate boards, order matters: chop vegetables and fruit first and raw meat last, washing the board with hot, soapy water between uses. This simple sequence greatly reduces risk even when working with a single board and can be followed without buying an extra utensil. How does a color-coded cutting board system work? In the color-coded system common in professional kitchens, red boards are assigned to raw meat, yellow to poultry, blue to fish, and green to vegetables and fruit; this separation can also be used at home with at least two boards (one for raw meat, poultry, and fish and one for vegetables and fruit). Storing boards in different drawers or hanging them separately is a practical way to keep them from getting mixed up. As wooden boards become scratched, they are more likely to retain bacteria, so it is recommended to replace boards with deep scratches. How should knives and other utensils be cleaned? A knife used to cut raw meat should not merely be rinsed before chopping vegetables; it should be washed with hot, soapy water, since rinsing may leave most bacteria on the knife's surface. Multi-part utensils such as meat grinders, graters, and colanders should also be taken apart and washed piece by piece because food residue easily collects in the joints. For utensils that are dishwasher-safe, a high-temperature cycle provides more effective cleaning than handwashing. When does cross-contamination increase? When raw meat juices splash onto a counter or sink, anything that touches that surface is at risk of contamination; for this reason, placing a plate or paper towel underneath when opening raw meat packages is a practical precaution. Touching another ingredient without washing your hands after handling raw meat is also a common source of infection. Wash your hands with soap for at least 20 seconds, paying special attention to the spaces between your fingers and under your nails; if the faucet handle was turned off before washing your hands, it should also be cleaned separately. How should sponges and cloths be managed? Because of its moist structure and food residue, the kitchen sponge is one of the objects in the kitchen that harbors the most bacteria; boiling it in hot water a few times a week or heating it in the microwave for a few minutes reduces the bacterial load. Dish towels should be changed daily and washed at a high temperature. A cloth or sponge used to clean up raw meat should never be reused on other surfaces such as the countertop; this kind of mix-up means that while you think you are cleaning, you are actually transferring bacteria to another surface. How often should kitchen surfaces be cleaned? Countertops should be wiped immediately with hot, soapy water, especially after contact with raw meat or eggs; during heavy daily use, general cleaning should be done at least once a day. Do not forget the area around the sink and faucets, since hands touch these surfaces often. Cleaning cloths should be changed when they become dirty, and the same cloth should not be used to wipe both the counter and dishes.