How do I prevent cross-contamination (the transfer of harmful bacteria to food from other foods) when using a cutting board?

Regardless of the type of cutting board you prefer, wood or a nonporous surface, consider using one for fresh produce and a separate one for raw meat, poultry, and seafood. This will prevent bacteria on a cutting board that is used for raw meat, poultry, or seafood from cross-contaminating a food that requires no further cooking.

• Always use a clean cutting board. Wash cutting boards with hot, soapy water after preparing each food item.
• After washing, you may choose to sanitize the cutting boards with a solution of 1 teaspoon liquid chlorine bleach per quart of water. Flood surface with the bleach solution and allow it to stand for several minutes. Rinse with clear water and air or pat dry with clean paper towels.
• Another good and easy way to wash the cutting board is to run it through the dishwasher after use. Non-porous acrylic, plastic, glass, and solid wood boards can be washed in a dishwasher (laminated boards may crack and split).
• If possible, use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
• Once cutting boards become excessively worn or develop hard-to-clean grooves, you should replace them. Even plastic boards wear out over time.