Huge Food Safety Hazards Are Caused By This Cutting Board Mistake

If you're slicing or handling any kind of raw meat on a cutting board and not washing it immediately after, you're risking your health through cross-contamination.

Raw beef, poultry, and even fish can leave germs on your cutting board once you're done with them. This includes salmonella, E. coli, listeria, and plenty more.

The USDA says you should wash and sanitize your cutting board thoroughly after you handle raw meat on it. Using a separate cutting board for raw meat eliminates the risk entirely.

To sanitize a cutting board, rinse it with soap and hot water, and disinfect it using a cleaner like bleach or hydrogen peroxide (and then rinse it again in hot water).

Wooden boards need to be cleaned more thoroughly while plastic boards can go in the dishwasher if they're thick enough.