Cleaning Guide•8 min read
Cutting Board Sanitization
Proper cleaning methods to prevent cross-contamination and food safety hazards
Who This Guide Helps
Target Audiences:
- New Cooks: Learning food safety basics and preventing illness from contaminated surfaces
- Homemakers: Daily meal prep requires frequent cutting board cleaning
- Efficiency Seekers: Quick sanitization methods between uses
Daily Cleaning Steps
- Immediate Rinse: Rinse board under hot water right after use to prevent staining
- Apply Soap: Use dish soap and scrub entire surface with brush or sponge
- Flip and Repeat: Clean both sides thoroughly, even if only one side was used
- Rinse Completely: Remove all soap residue with hot water
- Air Dry Upright: Stand board on edge to allow both sides to dry completely
Deep Sanitization (After Raw Meat/Weekly)
- Initial Wash: Follow daily cleaning steps first
- Apply Sanitizer: Use one of these methods:
- Spray with diluted bleach solution (1 tbsp bleach per gallon water)
- Wipe with white vinegar
- Sprinkle with coarse salt and scrub with lemon half
- Let Sit: Allow sanitizing solution to sit for 5-10 minutes
- Rinse Thoroughly: Remove all sanitizing solution with hot water
- Dry Completely: Air dry upright or pat with clean towel
Material-Specific Care
Wood and Bamboo Boards:
- Never soak or put in dishwasher - causes warping and cracking
- Oil monthly with food-grade mineral oil or board conditioner
- Remove odors by rubbing with salt and lemon
- Sand lightly if surface becomes rough or heavily scored
Plastic Boards:
- Can go in dishwasher for thorough sanitization
- Replace when deep grooves develop that trap bacteria
- Remove stains with baking soda paste
- Sanitize with diluted bleach solution regularly
Pro Tips
- Color-Code Boards: Use different colors for raw meat, vegetables, and cooked foods
- Replace When Needed: Deep knife grooves harbor bacteria - replace heavily scored boards
- Never Let Soak: Prolonged water exposure damages all cutting board materials
- Sanitize After Raw Protein: Always deep clean after cutting raw meat, poultry, or fish
- Check for Warping: Uneven boards are unsafe - replace warped cutting boards
Common Mistakes
- Putting wooden boards in dishwasher
- Not cleaning both sides of the board
- Storing boards flat while still damp (promotes mold)
- Using the same board for raw meat and vegetables without sanitizing
- Neglecting to oil wooden boards regularly
Supplies Needed
- Dish soap and hot water
- Scrub brush or non-abrasive sponge
- White vinegar or diluted bleach for sanitizing
- Coarse salt and lemon (for wood boards)
- Food-grade mineral oil (for wood board maintenance)
- Clean towels for drying