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Wash the board with hot water and dish soap immediately after use.
Scrub with a sponge or brush to remove all food particles.
Rinse thoroughly and air dry or wipe with a clean towel.
Disinfecting (Weekly or After Cutting Meat):
Pour white vinegar or hydrogen peroxide over the board and let it sit for 5–10 minutes.
Rinse with hot water and dry.
Deep Cleaning (Monthly or if stained/smelly):
Sprinkle baking soda generously over the board.
Spray with white vinegar to form a paste. Scrub thoroughly.
Rinse and let air dry.
For heavy sanitization, soak in a bleach solution (1 tbsp bleach per 1 liter of water) for 2–3 minutes, rinse well.
Serving and Storage Tips:
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