The chopping boards or the cutting boards used in the kitchen to cut fruits, vegetables, meats or fish; make food preparation easier and protect the kitchen counters. But with each cut, the board gets tiny scratches and nicks, and these can harbour bacteria/germs.
A typical chopping board contains around 200 bacteria per square inch. If we do not use separate boards for fruits/vegetables and raw meats/fish, cross-contamination or transfer of germs in between can have severe health consequences. Ordinary soaps or cleaners may not clean or sanitize these chopping boards.
It is highly recommended to use an FDA Licensed or Certified, Quaternary Ammonium Compounds based, combined Disinfectant Cleaner Spray. Spray the board generously with the spray and allow the spray to remain on the surface for at least 3 to 5 minutes. Rinse the board with clean water while gently scrubbing with a non-abrasive sponge. Allow the chopping board to airdry before use.
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