Hygiene tips for your cutting boards


My good friend Hibba, who is a chef, always has a bunch of coarse salt on his cutting boards. One day I asked him why.

He replied that salt is an excellent antiseptic, and that it is a good idea to always clean your cutting boards after usage -especially if you have handled meats.

He also told me that a solid wooden board is best, as it naturally has a self-cleansing property, so they are much better than boards made from other materials, such as plastic.

Thanks, Hibba!

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