किचन का चॉपिंग बोर्ड कर सकता है बीमार, जानें 6 जरूरी सेफ्टी टिप्स

बोर्ड पर चाकू के गहरे निशान, नमी और फंसे हुए खाने के टुकड़ों में ई. कोलाई और साल्मोनेला जैसे हानिकारक बैक्टीरिया पनप सकते हैं.

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कच्चे मीट या चिकन काटने के बाद बिना धोए उसी बोर्ड पर फल-सब्जियां काटने से फूड पॉइजनिंग का खतरा सबसे ज्यादा बढ़ जाता है.

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क्रॉस-कंटैमिनेशन रोकने के लिए लाल (कच्चा मीट), पीला (चिकन), नीला (सीफूड) और हरा (फल व सब्जियां) बोर्ड इस्तेमाल करना बेहतर होता है.

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लकड़ी और प्लास्टिक के बोर्ड सबसे लोकप्रिय हैं. ग्लास या स्टील साफ करने में आसान हैं, लेकिन इन पर चाकू फिसलने से चोट लग सकती है.

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प्लास्टिक बोर्ड पर चाकू से बार-बार काटने पर माइक्रोप्लास्टिक के बारीक कण खाने में मिल सकते हैं, इसलिए घिसे हुए बोर्ड को तुरंत बदलें.

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हर इस्तेमाल के तुरंत बाद बोर्ड को डिश सोप और गुनगुने या गर्म पानी से धोएं. धोने के बाद इसे पूरी तरह सुखाकर ही स्टोर करें.

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गंदे चॉपिंग बोर्ड को साफ करने वाले स्पंज से बाकी बर्तन न धोएं. बर्तन साफ करने वाले स्पंज को हमेशा साफ और सूखा रखना जरूरी है.

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लकड़ी या प्लास्टिक के बोर्ड 1 से 3 साल में बदल देने चाहिए. यदि बोर्ड पर गहरे कट, दरारें या खांचे बन जाएं तो उसे तुरंत नया खरीदें.

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मजबूत और आसान सफाई वाला बोर्ड चुनें, दरार वाले बोर्ड से बचें, सुखाकर रखें और FSSAI के नियमों के तहत कच्चे व पके भोजन के लिए अलग बोर्ड रखें.

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