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Nebraska City News-Press - Nebraska City, NE
Health and Wellness
Cutting boards: One not enough
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Contributors to this blog include Jaclyn Kreifels and Mike Kearney. Kearney is Facility Director at Ambassador Wellness Center in Nebraska City. He shares his expertise to help others live healthier lives. Kreifels is a dietetic intern sharing ...

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Health and Wellness

Contributors to this blog include Jaclyn Kreifels and Mike Kearney. Kearney is Facility Director at Ambassador Wellness Center in Nebraska City. He shares his expertise to help others live healthier lives. Kreifels is a dietetic intern sharing information about nutrition.

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By Jaclyn Kreifels, RD
July 1, 2013 12:01 a.m.

Jaclyn Kreifels, RD

How do you use your cutting board? In order to avoid potential foodborne illness, it’s good to have two cutting boards; one for raw poultry, meats and seafood, and another one for ready-to-eat foods such as fruits, vegetables and bread. How do you keep them separate? Try having two different colors of cutting boards so anyone who cooks can easily recognize which one is to be used for different purposes. Always wash cutting boards with hot soapy water after each use. Discard any old cutting boards that have cracks or knife scars where bacteria can live and grow.

 

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