How should cutting boards and knives be sanitized for poultry prep?

• A. Rinse with water only.
• B. Continue using it until the end of the shift.
• C. Air-dry before reuse.
• D. Clean with approved detergent, sanitize with an approved sanitizer, and air-dry before reuse; never reuse contaminated boards.

Answer: (D)

The main idea here is preventing cross-contamination by properly cleaning and sanitizing cutting boards and knives after poultry prep, then letting them air-dry before reuse. Cleaning with an approved detergent removes visible and hidden chicken residues; after washing, surfaces should be rinsed and then treated with an approved sanitizer at the label’s recommended concentration and contact time. Once sanitized, allow the boards and knives to air-dry completely before reuse. Never reuse a board that’s contaminated or hasn’t been cleaned and sanitized, and when in doubt, replace it. Rinsing with water only, using equipment until the end of the shift without cleaning, or air-drying without sanitizing don’t adequately reduce bacteria and can lead to cross-contamination.