Plastic cutting boards may be cleaned in the dishwasher. Wooden cutting boards can be brushed/scraped salt after washing as added precaution. Plastic cutting boards should be bleached with a very strong bleach solution to prevent black mold.
Never allow raw meat, poultry and fish to come in contact with other foods. Improper washing, such as with a damp cloth, will not remove bacteria. And washing only with soap and water may not do the job, either.
To prevent cross-contamination:
- Use smooth cutting boards made of hard maple or a non-porous material such as plastic and free of cracks and crevices. These kinds of boards can be cleaned easily. Avoid boards made of soft, porous materials.
- Wash cutting boards with hot water, soap, and a scrub brush to remove food particles. Then sanitize the boards by putting them through the automatic dishwasher or rinsing them in a solution of 1 teaspoon (5 milliliters) of chlorine bleach in 1 quart (about 1 liter) of water.
- Always wash and sanitize cutting boards after using them for raw foods and before using them for ready-to-eat foods. Consider using one cutting board only for foods that will be cooked, such as raw fish, and another only for ready-to-eat foods, such as bread, fresh fruit, and cooked fish. Disposable cutting boards are a newer option, and can be found in grocery and discount chain stores.