A cutting board should be washed after each use with hot soapy water and needs more careful sanitizing after raw meat, poultry, or seafood or other contamination. Use a method compatible with the board material, never mix cleaners, and replace boards with deep grooves that can no longer be cleaned effectively.
Remove food residue and wash promptly
Scrape food into the trash and wash both faces, edges, and grooves with hot water and detergent. Letting raw-meat juices dry on the board makes later cleaning more difficult.
Sanitize after high-risk contamination
After raw meat, poultry, or seafood, use a sanitizing method recommended for the material and follow label concentration and contact time. Never mix bleach with vinegar, ammonia, or other cleaners.
Dry with good airflow
A board stored wet can develop odor, warp, or support growth. Let it drain and dry upright or with both faces exposed before storage.
Replace heavily damaged boards
Deep grooves, open cracks, and areas that can no longer be scrubbed effectively can retain residue. Sanding may be suitable for some wood boards, but deeply scored plastic boards are often better replaced.
Sources
- USDA Food Safety and Inspection Service — Cutting Boards — Washing, sanitizing, drying, and replacing cutting boards that can no longer be cleaned effectively.