Choose a board with a smooth, hard surface. It should be approved for contact with food.
Replace cutting boards that become deeply scratched, carved or grooved.
Do not chop salad, vegetables or other ready-to-eat foods on an unwashed cutting board that’s been used to trim raw meat, poultry or seafood. If possible, always use a clean, separate, color-coded cutting board for fresh vegetables, fruits, breads, and other food that will not be cooked prior to eating.
Scrape off any stuck food and scrub all cutting boards completely with hot soapy water after each use. Dishwashers are usually very good cleaners for most cutting boards. However, thin plastic or wooden boards may be damaged.
Sanitize cutting boards from time-to-time with a mixture of one teaspoon of chlorine bleach to one quart of water. Flood the board with the mixture; let it stand a few minutes. Then, rinse completely with fresh water. For better food safety, sanitize washed them after using with raw meat, poultry, and seafood. This may be especially important for households with ill family members.
Let cutting boards dry completely; do not stack together or with other kitchen gear so that they remain wet.
Store cutting boards so that they stay clean, dry, and do not touch raw meat, poultry or seafood or their drippings.