The Food and Drug Administration has mandated that all commercial food services use plastic cutting boards. The reason for this is that plastic cutting boards are non-porous and do not absorb bacteria like wooden cutting boards. On the FDA’s website there is a document that states: “Use plastic cutting boards. Do not use wood cutting boards. It is easier for germs to hide in wood.” Knowing this fact, why buy anything else for your kitchen?
Glass cutting boards are also an option, as are metal cutting boards. These two choices can come in an array of designs and styles which may be appealing to a customer. The downside to these cutting boards is that they cause damage to your knives. The glass and metal surfaces cause the knife to chip.
Many people buy multiple plastic cutting boards, a meat cutting board and vegetable cutting board, to avoid cross-contamination which can lead to foodborne illnesses. This is easy to do because plastic cutting boards are relatively inexpensive.
At Rada Cutlery we offer a flexible cutting board for less than $3. This board is flexible enough to bend into a funnel for easy transfer while cooking but strong enough to uphold chopping and slicing. In the Fall, Rada Cutlery will be introducing a new, smaller cutting board. This plastic cutting board will be 10 by 7 inches and come in a three pack.
Plastic cutting boards are also very easy to sanitize and clean. Here are some steps to help you care for your cutting board:
- Wash cutting boards in hot soapy water immediately after use. Most plastic cutting boards are dishwasher safe.
- Avoid preparing foods with the same board and knife that was used earlier for raw food preparation. Change boards and knives to prevent contaminating other foods.
- Always cut raw meats, fish and poultry on a board easy to sanitize.
- After cleaning, dry your board before storing.
- Replace boards when they are heavily scarred and discolored.