How to Clean a Wooden Cutting Board


Coborn's Blog: The Kitchen Detective

When we look at our options for cutting boards, wooden ones always seem to stand out as being a more stylish choice which bring a sophisticated look to our kitchen rather than plastic.  However, one often thinks what is the best way to wash these cutting boards?  Continue reading “How to Clean a Wooden Cutting Board”

Keep flies away from Food - Coborn's Food Safety Coordinator, Kim

Hello again everyone! I was asked to talk to you today about flies and whether or not a person should be worried if a fly lands on their food. Well……it is not a very pleasant subject because as much as we would like to dismiss them as just pesty little buggers that like to ruin our outdoor food fun, they really are capable of carrying various pathogens (the bacteria that can cause disease). It is for this reason we do not want flies landing on our food. Continue reading “Keep flies away from Food”

Food Safety Month

When you spend the time and money to create a healthy menu and shopping list for your family, you want to make sure you don’t do anything at home to jeopardize your food. But do you know how cold your refrigerator should be? Or what temperature you’re supposed to cook that steak to?

September is National Food Safety Education Month. The goal is to make sure we all know just how to care and handle our food. One big tip is to make sure you have a thermometer in your refrigerator to keep an eye on how cold it is inside. 40 degrees is where it should be to keep bacteria from growing. Also, don’t overstuff your fridge – the cool air needs to circulate to keep your food safe.

On the hot side of things, make sure you’re using a meat thermometer to check that your food is getting to the proper temperature before you eat. When dealing with meat, there are some temperatures you want to remember.

  • Beef, lamb and veal (steaks, chops, roasts) – cook to 145 degrees
  • Pork – cook to 160 degrees
  • Ground beef, lamb and veal – 160 degrees
  • Poultry – 165 degrees

Heat also matters when it comes to leftovers. Bacteria can grow quickly at room temperature. Make sure you get any leftovers into the refrigerator within two hours. If it’s hot (above 90 degrees) – get them cold within an hour. When you’re ready to use up those leftovers in the fridge. Make sure you’re heating food to 165 degrees. You also want to make sure you’re using any leftovers within four days of when they were initially cooked.

Bottom line: keep hot foods hot, cold foods cold and keep them separated. And, above all, wash your hands and any utensils or cutting boards in hot, soapy water to avoid any contamination.