How should cutting boards be cleaned according to health regulations?

Cutting boards should be cleaned by being washed, rinsed, and sanitized to ensure they are free from harmful bacteria and contaminants. This process is crucial in food safety practices, particularly in environments where food is prepared.

Washing removes food particles and debris, rinsing ensures that no soap or cleaning agents remain on the surface, and sanitizing is essential for eliminating any remaining pathogens that could cause foodborne illness. Each step plays a vital role in maintaining a safe kitchen environment and protecting public health.

While options like soaking in bleach or using disinfectant wipes can seem effective, they do not represent the comprehensive approach outlined in health regulations. Soaking alone does not guarantee the removal of food residues, and simply wiping down without thorough washing and rinsing may not adequately sanitize the surface. Drying with a cloth and storing away does not address the need for cleaning and disinfecting before storage.