Food Safety While Hiking, Camping
Cutting Boards and Food Safety
Food Safety Information
United States Department of Agriculture
Food Safety and Inspection Service
USDA PhotoFood Safety Questions?
FSIS’ automated response
system can provide food safety
Call the USDA Meat & Poultry Hotline
If you have a question
about meat, poultry, or
egg products, call the
USDA Meat and
toll free at
The hotline is open year-round
Monday through Friday
from 10 a.m. to 4 p.m.
ET (English or
food safety messages
are available 24 hours
a day. Check out the
FSIS Web site at
The USDA is an equal opportunity
provider and employer.
Revised May 2006
The Food Safety and Inspection Service (FSIS) is the public health
agency in the U.S. Department of Agriculture responsible for ensuring
that the nation’s commercial supply of meat, poultry, and egg products
is safe, wholesome, and correctly labeled and packaged.
Send E-mail questions to MPHotline.email@example.com.
The Meat and Poultry Hotline says that consumers may use wood or a
nonporous surface for cutting raw meat and poultry. However, consider
using one cutting board for fresh produce and bread and a separate one
for raw meat, poultry, and seafood. This will prevent bacteria on a cutting
board that is used for raw meat, poultry, or seafood from contaminating a
food that requires no further cooking.
To keep all cutting boards clean, the Hotline recommends washing them
with hot, soapy water after each use; then rinse with clear water and air
dry or pat dry with clean paper towels. Nonporous acrylic, plastic, or glass
boards and solid wood boards can be washed in a dishwasher (laminated
boards may crack and split).
Both wooden and plastic cutting boards can be sanitized with a solution
of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water.
Flood the surface with the bleach solution and allow it to stand for s