Illinois Food Service License Practice Test 2025 - Free Food Service License Practice Questions and Study Guide

The proper sanitizing solution for cutting boards is a mixture of 1 tablespoon of bleach per gallon of water. This solution effectively eliminates harmful bacteria and pathogens commonly found on surfaces that come into contact with food, particularly raw meats and vegetables. Bleach is a powerful disinfectant that, when diluted properly, can safely sanitize food-contact surfaces without leaving harmful residues.

Using this specific mixture is crucial because it conforms to health guidelines that emphasize the use of appropriately diluted bleach solutions for sanitizing purposes in food service environments. The concentration allows for effective disinfection while being safe for eventual contact with food, once the solution has fully dried.

Other options, such as vinegar and water or soap and water, may not achieve the necessary level of sanitation required for food safety. Additionally, relying solely on hot water is insufficient, as it does not provide the same level of antibacterial protection. Therefore, the bleach solution is the most effective choice for ensuring that cutting boards are properly sanitized, helping to prevent foodborne illnesses in a food service setting.