All surfaces and cutting boards (non-porous) are then wiped with the same solution after washing with Dawn and 180° water. Chlorine bleach is my favorite potpourri. I've never had any instances of contamination or illness associated with food contamination in my household.
Lazy cooks should heed the CDC if they like. But for me...they can go p!$$ up a rope.
cutting boards (non-porous)
I had a heavy maple end grain cutting block and the great and glorious government claimed it harbored GERMS!
So we switched to a white sanitary plastic cutting board.
And guess what?
Turns out the plastic is worse than the wood!!!
Plastic cutting boards, Cliver found, are easier to sanitize. But cutting on them also leaves lots of grooves where bacteria can hide. Wood is tougher to sanitize, but it’s also (often) tougher in general – you won’t find as many deep scratches in the surface.
“Hardwoods, like maple, are fine-grained, and the capillary action of those grains pulls down fluid, trapping the bacteria – which are killed off as the board dries after cleaning,” says Ben Chapman, a food safety researcher at NC State
https://news.ncsu.edu/2014/09/cutting-boards-food-safety/