Guidelines To Increase Food Safety Using Wood Cutting Boards
30 July 04

Choose a smooth, hard surface. It should be approved for food contact.


Replace deep scratches, sculpted or grooved cutting boards.

Do not smash salads, vegetables, or other ready-to-eat foods on unwashed chopping boards used to trim raw meat, poultry, or seafood. If possible, always use clean, individual color-coded chopping boards as fresh vegetables, fruits, bread, and other foods that will not be cooked before eating.

Scrape all jammed food and thoroughly scrub all chopping boards with hot soapy water after each use. Dishwashers are usually very good detergents on most cutting boards. However, plastic sheets or boards may be damaged.

From time to time, use a teaspoon of chlorine bleach to disinfect the cutting board with a one-quart dehydrated mixture. Soak the board with the mixture; let it stand for a few minutes. Then rinse thoroughly with water. For better food safety, raw meat, poultry, and seafood are used to disinfect after being rinsed. This is especially important for families with imperfect family members.

Let the cutting board dry completely; do not pile it together or stack it with other kitchen appliances to keep it moist.

Store chopping boards so that they are kept clean, dry and free from raw meat, poultry or seafood or their drip.