Cutting Board Safety

• Invest in two cutting boards, and use one strictly for meats and poultry and the other for fruits and vegetables.
• Wash wooden boards in the sink with a brush and hot, soapy water. Non-porous boards made from materials like plastic, acrylic or glass can be washed safely in your dishwasher.
• Sanitize boards with a mix of bleach or vinegar diluted with water. Allow them to stand for a few minutes, then rinse them and let them dry.
• Toss cutting boards that are worn, smelly or that show excessive cut marks.

Cleaning Countertops

• Dish towels and sponges, when not properly cared for, can spread germs. Change sponges frequently, and wash dish towels in bleach and hot water after each use.
• Use a cutting board when you are preparing raw meat or poultry so that you do not contaminate your countertops.
• Wipe away any visible kitchen messes with a paper towel first, and then follow up with an anti-bacterial wipe or a diluted solution of bleach and water.
• Keep kitchen countertops free from knick-knacks, which can pick up germs and are easy to overlook in daily cleaning.

Cleaning With Sponges vs. Paper Towels

You know that sponges are breeding grounds for bacteria, but you feel guilty when you use paper towels excessively because of the expense and environmental impact. Follow these simple tips to resolve this conflict and eliminate the guilt:

 

• Zap a damp sponge in the microwave for a minute or two to allow it to dry. A dry sponge will not allow bacteria to thrive.
• Throw sponges in the dishwasher to rinse them periodically.
• Look for sponges labeled "Resists bacterial odors," as these are manufactured with antimicrobial technology.
• If the sponge is brittle or smelly, throw it away.
• Use recycled paper towels to minimize the environmental impact of your disposables.

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