FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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True
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False
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Either A or B
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None of the above
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Detailed explanation-1: -Rinse with clean water. Sanitize in a solution of 1 tablespoon of household chlorine bleach in 1 gallon of clean water. Allow to air dry.
Detailed explanation-2: -Ratio: 1 tablespoon of bleach to 1 gallon of cool water. Contact Time: Let stand for 2 minutes, then wipe or air dry. Disinfecting: Ratio: 1/4 (minimum) to 3/4 (maximum) cup of bleach to 1 gallon of cool water or 1 table-spoon (minimum) to 3 table-spoons (maximum) of bleach to 1 quart of water.
Detailed explanation-3: -Bleach will safely sanitize the board and can even remove surface stains, making your boards look better as well. White cutting boards are particularly susceptible to stains, and bleach is great at freshening them up.
Detailed explanation-4: -To sanitize a cutting board, either plastic or wood, use a dilute chlorine bleach solution (1 tablespoon per gallon of cool water). Be sure to rinse it well with warm water.