How to Clean and Disinfect Wooden Cooking Utensils?

Disinfectants and sanitizers are used to destroy the growth of harmful microorganisms such as bacteria, viruses. Disinfectant should be registered for FCS (Food Contact Surfaces) and if the chemical is not registered we have to rinse with extra water. The other side of each board has a nice flat smooth surface for serving and chopping. Sizes of the wooden boards:

Small board---6½" x 8 3/4"
Medium Board---9" x 11½"
Large board---11½" x 17½"

Steps for cleaning wooden cooking utensils

• Clean the cutting board each time even use for preliminary purpose.
• To maintain attractive finishing use food safe mineral oil for oiling our wooden utensils.
• Do not put wooden spoons in dishwasher.
• To wash wooden utensils use only cold or warm water. Do not use hot water.
• Take a mixture of (water: bleach = 20:1). Soak it for half an hour. After that remove that bleach solution and take a mixture of mild detergent like dish soap and hot water.Then keep it in the soapy water for removing the smell of bleach for 15 minutes, now wash the wood and dry it quickly.
• Take a mixture of 1 tablespoon mineral oil and 1/2 teaspoon of powdered pumice. Spread it on the wooden utensils with cheesecloth and keep it, it will dry and smooth. Keep it for 24 hours to dry. Repeat it if necessary.

Points to remember while cleaning the wooden utensils

• Olive is not used for wooden utensils.
• Don't apply phenol on wooden utensils.
• wood preservatives like-Copper-8-Quinolinolate Propiconazole

Bookmark This Page:   :: :: ::