What should be used to sanitize cutting boards?

Using a solution of water and an appropriate sanitizer is essential for sanitizing cutting boards effectively. This practice helps eliminate harmful bacteria and pathogens that may be present after food preparation, especially when raw meats or other potentially hazardous foods are used. An appropriate sanitizer is specifically formulated to reduce microbial load on surfaces, ensuring that the cutting board is safe for the next use.

Soap and water, while effective for cleaning, do not provide the necessary sanitizing action to kill pathogens. Similarly, bleach and vinegar should not be mixed as this can produce harmful gases and is not an approved method for sanitizing food contact surfaces. Just using hot water is also insufficient, as it does not adequately reduce bacterial counts.

Thus, the proper use of a water and sanitizer solution ensures comprehensive sanitation, aligning with food safety guidelines and best practices for maintaining hygiene in food preparation environments.