What should be done to a cutting board after chopping vegetables and before frying?

After chopping vegetables, it is essential to wash and sanitize the cutting board before moving on to the next task, such as frying. This process is crucial for maintaining food safety and preventing cross-contamination. Vegetables may carry bacteria or residues that could contaminate food prepared later, especially proteins, which can harbor even more harmful pathogens.

Washing the cutting board with hot, soapy water and then sanitizing it with a suitable solution—like a mixture of chlorine bleach and water—ensures that any potential contaminants are eliminated. This practice aligns with food safety standards and helps prevent foodborne illnesses, making it a critical step in the culinary process.

Applying oil to the cutting board is not necessary after chopping vegetables and does not contribute to food safety. Cutting meat on the same board after vegetables without proper cleaning can lead to cross-contamination, which is unsafe. Simply storing the board away without cleaning it fails to address the hygiene concerns and could lead to the spread of harmful bacteria when the board is next used.