SummarySheet

LessonObjectives
Objective#1
:Foodserviceworkerswillbeabletoidentifydifferentcuttingboards
basedonstyle,colorandmaterialneededforthepropermealpreparation.
Objective#2
:Foodserviceworkerswillbeabletosecurelyavoidcrosscontamination
withcuttingboardsbyutilizingthepropercuttingboardforthespecificfood
items.
Objective#3
:Foodserviceworkerwillbeabletoproperlyclean,sanitizeacutting
boardafteruseandunderstandwhentoreplaceacuttingboardbaseonwearand
tear.

TypesofCuttingBoards:
Plasticandwoodarethetwomostcommon,Bambooisnowontherise
Botharesafetouseiftheyareproperlysanitizedbeforeandafteruseandreplaced
whenneeded
Plasticcuttingboardsareeasiertosanitize,howevertheyleavealotofgrooves
fromknifeswherebacteriacanhide
Woodcuttingboardsarehardertosanitize,butareoftentougherdependingonthe
typeofwoodtheyweremadewith
Bamboocuttingboardsareharderandlessporousthanhardwoods
absorbverylittlemoistureandresistsscarringfromknives
moreresistanttobacteriathanotherwoods

AvoidingCrossContaminationwithCuttingBoards
Shouldhavedifferentcuttingboardsforeachofthedifferentfooditems
MeatandPoultry
FruitsandVegetables
Anyotherreadytoeatfoodsthatdonotneedtobecooked
Nevercutreadytoeatfoodsonthesamecuttingboardsthatwereusedforraw
meatandpoultry
Besuretoproperlycleanandsanitizetheboardafterithasbeenused
Colorcodingcuttingboards:redforrawmeat,greenforvegetablesandfruits,
yellowforrawpoultry,whitefordairyfoods,tancolorforfishandseafoodandblue
forcookedfood

SanitizingCuttingBoards
Washwithhot,soapywateraftereachuse
Rinsewithclearwaterandairdryorpatdrywithcleanpapertowels
Nonporousacrylic,plastic,orglassboardsandSOLIDwoodboardscanbewashedin
thedishwasher

Laminatedboardsmaycrackandsplitwhenplacedinthedishwasher
Plasticcuttingboardsmaybesanitizedinasolutionof1tablespoonunscented,
liquidchlorinebleachpergallonofwater
floodsurfacewiththebleachsolutionandallowittostandforseveral
minutes
rinsewithclearwaterandairdryorpatdrywithcleanpapertowels
Woodencuttingboardsshouldbesanitizedwithaquaternaryammoniumsanitizer.
Itismoreeffectiveatkillingbacteriaonwood.Ifchlorineisused,itcaneasilybind
tothewoodorganicmaterialandneutralizetheantimicrobialproperties.

WhentoReplaceaCuttingBoard
Discardwhensignsofexcessivewearandtearareclearlyvisible
Discardwhentheydevelophardtocleangrooves
Discardwhentherearecracks,chipsorgroovesasthisisagreathidingplacefor
bacteria

Souces:
1. http://www.fsis.usda.gov/wps/portal/fsis/topics/foodsafetyeducation/getansw
ers/foodsafetyfactsheets/safefoodhandling/cuttingboardsandfoodsafety/ct_i
ndex
Summary:Therearemanydifferenttypesofcuttingboard.Theycanbemadeofwood,
plastic,glass,pyroceramic,ormarble.Regardlessofthetypeofcuttingboard,sanitationis
veryimportant.Rawmeatandpoultryshouldhavedesignatedcuttingboards,thatare
separatefromtheboardsusedforvegetables,bread,etc.Inafoodservicefacility,typeof
cuttingboard,sizeofcuttingboard,orcolorofcuttingboardcanbewaystoseparate
poultry/meatversusproduce.Allcuttingboardsmustbewatchedwithhotwaterandsoap
andpatdry.Overtime,cuttingboardsgetchippedorwornandshouldbediscardedand
replaced.

2. https://news.ncsu.edu/2014/09/cuttingboardsfoodsafety/
Summary:Inthelate1980saUCDavisresearcher,DeanCliver,questionedwhether
plasticcuttingboardsweremoresanitarythanwoodcuttingboards.Hefoundthatthere
wasntmuchdifference.Cuttingonplasticoftencausesdeepergrooves,creatingaplacefor
bacteriatogrow.Woodistougherandthereforeishardertocausedeepgrooves.
However,woodcuttingboardsarehardertocleanthanplastic.Soneitheroneis
necessarilybetter.Fruitsandvegetablesshouldbecutonwoodandmeatshouldbecuton
plastic.

3. http://www.berkeleywellness.com/healthyeating/foodsafety/article/whichcutti
ngboardsafest
Thisisanotherarticledebatingwhetherplasticorwoodencuttingboardsaremore
sanitary.Studiesproduced20yearsagoattheUniversityofWisconsinMadisonfoundthat
woodencuttingboardsrecoveredfeweramountsofbacteriathanplasticcuttingboards.It
wasthoughtthatthiswasduetothebacteriagettingcaughtinthewoodporeswhich
immobilizedandkilledthebacteria.However,otherstudiesweredonesuggestingplastic
cuttingboardsweremoresanitary.Therefore,bothcuttingboardsareacceptableandsafe
touseaslongastheyareproperlycleanedandsanitized.

4. http://www.usplastic.com/catalog/default.aspx?catid=510
TheUnitedStatesPlasticCorporationclearlyillustratesplasticcuttingboardsbytheircolor
andappropriatefoodgroups.Forexamplecolorgreenforvegetablesandredforrawmeat.
Thecorporationisavendorfordifferentfoodserviceandalsoledthecustomerto
appropriatecuttingboardsizesandcolorsbasedonfoodgroups.

RealWorldExample:
FoodServiceworkerswillhavetheopportunitytopickwhichcuttingboardtouse
fordifferentrealworldfoodexamples.

EmployeeSheet

Objective#1
:Foodserviceworkerswillbeabletoidentifydifferentcuttingboardsbased
onstyle,colorandmaterialneededforthepropermealpreparation.
Type
oWood:Vegetablesandfruit
oPlastic:Wood
oBamboo
Color
oRed:RawMeat
oGreen:FruitsandVegetables
oYellow:RawPoultry
oWhite:DairyFoods
oPurple:Glutenfree

Objective#2
:Foodserviceworkerswillbeabletosecurelyavoidcrosscontamination
withcuttingboardsbyutilizingthepropercuttingboardforthespecificfooditems.
Followingtheaboverecommendationswillensurethatcrosscontaminationdoes
notoccur.


Objective#3
:Foodserviceworkerwillbeabletoproperlyclean,sanitizeandproperly
storeacuttingboardafteruseandunderstandwhentoreplaceacuttingboardbaseon
wearandtear.
WoodenCuttingboards:Quaternaryammoniumcleaner
PlasticCuttingboards:Chlorinesolution
Airdrycuttingboardsbeforestoringinanabovegroundrack.

WorksCited

ColorCodedCuttingBoardsCategory:CuttingBoards,PlasticCuttingBoardsandCutting
Board.|U.S.PlasticCorp.(n.d.).RetrievedNovember30,2015,from
http://www.usplastic.com/catalog/default.aspx?catid=510

FastFactsaboutCuttingBoardsandFoodSafetyinYourKitchen.(n.d.).Retrieved
November30,2015,from
https://news.ncsu.edu/2014/09/cuttingboardsfoodsafety/

FoodSafetyandInspectionService.(2013,August2).RetrievedNovember30,2015,from
http://www.fsis.usda.gov/wps/portal/fsis/topics/foodsafetyeducation/getansw
ers/foodsafetyfactsheets/safefoodhandling/cuttingboardsandfoodsafety/ct_i
ndex

WhichCuttingBoardisSafest?(n.d.).RetrievedNovember30,2015,from
http://www.berkeleywellness.com/healthyeating/foodsafety/article/whichcutti
ngboardsafest