Scrub in hot, soapy water 2. Rinse in hot, clear water 3. Dip in sanitizer solution of 1-2 teaspoons chlorine bleach per gallon of water 4. Allow board to air dry Countertops should be washed and then sanitized by wiping them with the bleach-water mixture. Be sure to read and follow label instructions to ensure proper use and contact time.
Some products require more than a ten-minute contact time to adequately sanitize a surface.
Along with keeping utensils and the work area clean and sanitary, it is important to use clean dishrags. Dishrags are a major source of bacterial contamination and should be changed at least every day. If you prefer to use sponges, you can sterilize them in the dishwasher. To be sure you are not putting microorganisms back on the counter, use paper towels. Clean hands and a clean work area are good first steps in ensuring safe food.