Chopping boards

In the home it really doesn’t matter whether you have wooden, plastic or glass chopping boards so long as they are kept really clean and in good condition. The porous nature of wood makes it advisable to use plastic or glass chopping boards for raw meat, poultry and seafood. It is easier if you have two boards – one used only for raw food and one for cooked and ready to eat food or bread – to prevent cross contamination. All chopping boards should be scrubbed with hot water and detergent and dried after preparing raw foods. Plastic chopping boards are good as they can be washed at high water temperatures in the dishwasher. All plastic and wooden cutting boards wear out over time. Once cutting boards become excessively worn or develop hard-to-clean grooves, they should be discarded.