Chopping Board
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US $5.99
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How to Keep Chopping Boards Hygienic
It is important to keep chopping boards clean, especially if you cut raw meat or fish on them. Ideally, you should have one board for raw meat and fish preparation and another for different foods, such as vegetables, cheese and bread. You might prefer to buy a small board for cutting meat and fish which can be totally submerged in a bowl of hot, soapy water.
Most chopping boards are made from wood or plastic. Some are made from acrylic, silicone or glass, but these are usually worktop protectors and are not meant for prolonged use as chopping boards. Whichever type of board you choose, ensure it is kept clean and washed after each use to prevent the spreading of bacteria such as E. coli and salmonella.
End of tenancy cleaning Islington
experts recommend you to scrub your chopping boards well with hot, soapy water after each use and dry it thoroughly. Bacteria need a moist environment and can only survive a few hours without moisture. If you are preparing a meal that contains meat, then wash your chopping board in between preparing way meat and any other parts of your meal, such as the vegetables. In preference, prepare vegetables first, and cut the meat last.
A professional
cleaner Kingston
recommends to follow the basic hygiene rules:
Remember to wash your hands before and after food preparation, and do not use the same knife for raw meat and other parts of the meal. Following these basic hygiene rules of keeping chopping boards, knives and hands clean will help you, your family and your home to remain healthy and safe.
Cleaner Bromley
shares how to keep your chopping board hygienic in a green way?
Lemons and limes. Wipe over your board with the cut side of a fresh lemon or lime. Alternatively, squeeze fresh lemon or lime juice over the board, leave for a few minutes, hen wipe with a damp cloth.
Salt. Use salt like a scouring powder to remove odours, clean and disinfect your boards. You can even pour some salt over the cut end of a lemon to make your very own scouring sponge. Allow the salt to remain in contact with the board for around 10 minutes before rinsing off with very hot water. This solution will remove odours such as garlic, lemon or fish. Note that regular salting can dry out wooden boards, so you may need to re-oil them more regularly.
Hot water. Fit a non-wooden chopping board into a bowl, pouring boiling water over it. Leave until you can handle it, then dry well.
White vinegar. Vinegar has deodorizing properties. Keep a spray bottle of neat white vinegar for spraying on your boards after washing them. Follow with a spray of hydrogen peroxide at 3 percent strength.
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