When it comes to food safety in the kitchen, most people know to wash their hands, keep counters clean and wash utensils in hot, soapy water.

As we take note of National Food Safety Month during September, it is also a good idea to keep food safety in mind when it comes to one particular kitchen tool — the cutting board.

Barbara Brown, Oklahoma State University Cooperative Extension Service food specialist, said cutting boards are available in several different materials.

"Cutting boards can be made of wood, plastic, marble or other material," Brown said. "What you need to keep in mind is to follow proper food handling and sanitation practices to help prevent cross-contamination that can lead to foodborne illness."

Although most cooks in the kitchen do not need two of every appliance or gadget, it is a good idea to have at least two cutting boards. One should be used exclusively to cut raw meat and poultry. The other cutting board can be used for cutting or chopping fruits, vegetables, nuts and other non-meat foods.

Brown said it is crucial to sanitize your cutting board frequently. Use a solution of 1 tablespoon of bleach to 1 gallon of water to sanitize the board after thoroughly cleaning it with soap and hot water.

"Be sure the surface of the cutting board is hard and smooth to prevent pitting. Cutting boards that are pitted could harbor growth of illness-causing bacteria," she said. "Replace cutting boards that have become worn and battered."

Just as a cutting board is an essential tool, a good knife is also a vital part of food preparation, but it needs to be handled and cleaned safely.

Make sure the knife is easy to clean, fits your hand, and has a high-quality blade. In addition, know how to use the right knife for the right cutting job properly.

"Since most stainless steel blades are rust-resistant, it's important to clean and wipe them dry after each use. There is a difference between rust-resistant and rust-proof," Brown said. "High-carbon stainless steel is rust-resistant, but harder to sharpen. Nonstainless high-carbon blades rust more easily but are easier to sharpen."

Take care when cleaning sharp knives. Those with synthetic handles can be put in the dishwasher, but the cutting edge can be damaged and dulled if it bumps against other things during the wash cycle. Make sure the blade does not touch other cutlery, pots or pans in the dishwasher. The best way to clean knives is to wash them by hand. Make sure there is no food residue where the blade and handle connect. Knives should be dried immediately after washing and stored.