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Cleaning and care
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Chopping boards and cross contamination

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CHOPPING BOARD CLEANING AND CARE

A chopping board will serve you well for many years as long as you clean and maintain it regularly.

Failure to do so means you will probably have to buy new board much earlier than you would like - and in the worst-case scenario a poorly maintained board will pose a health risk in your kitchen.

Resident bacteria cannot survive much more than a few hours without moisture so it’s important to keep your chopping board as dry as possible when it’s not being used.

You should avoid allowing moisture to lie on your board for long periods of time and it should be propped up when not in use to prevent moisture from gathering below it.

There are many methods of cleaning a chopping board and most people have their own personal preference.

Some choose to clean their boards with hot water and soap. Because of their porous nature wooden chopping boards should never be submerged in water.

The dishwasher is the obvious choice for many types of chopping boards - a wooden boards are not dishwasher safe.

Vinegar can be used to disinfect and clean wooden boards as it contains acetic acid which is a great disinfectant

and wards off harmful bacteria such as salmonella and E. Coli.

Another option is to use 3% hydrogen peroxide which is excellent at killing bacteria. It can be applied to a chopping board with a paper towel.

Diluted chlorine bleach can also be used to protect synthetic and wooden chopping boards from harmful bacteria. You should combine a teaspoon of bleach with 30 fluid ounces of water or a one to five dilution of vinegar. The liquid should be left to soak for five minutes before being dried off with paper towels.

Chopping boards are prone to drawing in strong smells such as fish and garlic, but there are several ways to help neutralise these smells.

Fresh lemon juice can be rubbed over the surface of your board to help get rid of the smell of onions or garlic. Alternatively you can use half a lemon. The board should then be rinsed.

Undiluted vinegar can be kept in a spray container and used for sanitising your board.

Baking soda or course salt is another option. It should be rubbed into the board and then left for a few minutes before being wiped away. Once again the board should be rinsed afterwards.

Wooden chopping boards should also be oiled and seasoned regularly to prolong their life - For more information please read: Seasoning wooden boards

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