How often should you sanitize your cutting boards and knives?

1 Why sanitize?

Sanitizing is different from washing or rinsing. Washing removes visible dirt, grease, or food particles, but it does not kill the microorganisms that can cause foodborne illnesses or spoilage. Rinsing removes some of the residue from washing, but it also does not eliminate the germs. Sanitizing, on the other hand, reduces the number of microorganisms to a safe level by using heat, chemicals, or other agents. Sanitizing prevents cross-contamination, which is the transfer of harmful substances from one food or surface to another, and helps extend the shelf life of your food.

2 How often to sanitize?

The general rule of thumb is to sanitize your cutting boards and knives after each use, especially if you are cutting raw meat, poultry, seafood, eggs, or any food that may contain pathogens. You should also sanitize them before switching to a different type of food, such as from meat to vegetables, or from cheese to bread. Additionally, you should sanitize them at least once a day, even if you are not using them, to avoid the growth of bacteria or mold.

3 How to sanitize?

Sanitizing cutting boards and knives requires consideration of the type of material, the availability of resources, and personal preference. Boiling water for at least one minute is a simple and effective method, but it can damage wooden or plastic boards over time. Mixing one tablespoon of unscented bleach with one gallon of water and soaking the tools for two minutes is reliable but may leave a bleach smell or taste. Mixing one part white vinegar with three parts water and spraying or wiping the tools is natural and eco-friendly, but not as effective as bleach or boiling water. The dishwasher is convenient and thorough, but not suitable for wooden or ceramic boards or knives.

4 How to maintain?

To prolong the lifespan and quality of your cutting boards and knives, it is important to maintain them properly in addition to sanitizing them regularly. Store them in a dry and cool place, away from direct sunlight or heat sources. Make sure to sharpen your knives periodically to keep them in good condition and prevent accidents. If your cutting boards or knives show signs of wear and tear, such as cracks, chips, warps, or stains, replace them immediately. Furthermore, it is recommended to use separate cutting boards and knives for different types of food, such as raw meat, cooked meat, vegetables, dairy, or bread. You can label them or use different colors to avoid confusion.

5 How to train?

If you are running an F&B operation, you should train your staff on how to sanitize your cutting boards and knives correctly and consistently. To do this effectively, create a written policy and procedure for sanitizing your tools and post it in a visible place in your kitchen. Additionally, provide adequate supplies and equipment for sanitizing your tools, demonstrating the sanitizing methods, and monitoring the practices of your staff. Furthermore, update the policy and procedure as needed and inform your staff of any changes. Sanitizing your cutting boards and knives is not only a good practice but also a legal requirement in most jurisdictions. By following these guidelines, you can ensure that your F&B operation is safe, hygienic, and compliant with the standards and regulations.

6 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?