{"id":1179,"date":"2020-05-04T12:59:48","date_gmt":"2020-05-04T04:59:48","guid":{"rendered":"https:\/\/thefooduntold.com\/?p=1179"},"modified":"2023-07-25T18:55:20","modified_gmt":"2023-07-25T10:55:20","slug":"food-safety-when-using-cutting-boards","status":"publish","type":"post","link":"https:\/\/thefooduntold.com\/food-safety-guides\/food-safety-when-using-cutting-boards\/","title":{"rendered":"Food Safety Tips When Using Cutting Boards"},"content":{"rendered":"\n
\"Food<\/figure>\n\n\n\n

It is an essential in home kitchens or restaurants. If we are going to chop chunks of meat, fruits, vegetables or spices, we need chopping board. But the chopping board isn\u2019t just the \u201cchopping board\u201d, but one of the food contact surfaces you can find in a food working area that when used carelessly may pose as risk\u2014reason why these Food Safety tips when cutting boards should be of everyone’s concern.<\/p>\n\n\n\n

For most food preparations, food items will most likely make contact with it. In food manufacturing, we always take extra caution with these food contact surfaces especially during times of cleaning and sanitation because these would usually be the culprit of anything undesirable.<\/p>\n\n\n\n

Basically, food contact surfaces like chopping board must be smooth, easily cleaned and non-porous. Uneven surface, pits, folds, crevices or dents are definitely in the blacklist.<\/p>\n\n\n\n

As one of the most critical items during food preparation or processing, best practices or guidelines have been well-documented in terms of use of chopping board. Let\u2019s start breaking down the food safety tips when using cutting boards.<\/p>\n\n\n\n

You might also like: Is It Really Safe To Eat Raw Eggs?<\/a><\/p>\n\n\n\n

Avoid cross- contamination by using color-coded chopping boards<\/h2>\n\n\n\n

Cross-contamination is one of the most common incidents in the kitchen. By definition, cross-contamination is the unintentional transfer of microorganisms, like harmful bacteria, from one food item to another, through contaminated processing tools or the hands of the food handler.<\/p>\n\n\n\n

To avoid cross-contamination, use a color-coding system for cutting boards. For example, you can use green chopping board for veggies or fruits; brown chopping board for cooked food like meat; and red chopping board for raw meat.<\/p>\n\n\n\n

This way, you can prevent yourself from cutting cooked food unconsciously on cutting board that has just been used for cutting raw meat.<\/p>\n\n\n\n

Most chopping board manufacturers use the 6-board color-coding system. See below.<\/p>\n\n\n\n

\n
\"\"<\/figure>\n<\/figure>\n\n\n\n