What It Means
Cutting board cleaning covers two jobs: washing a board after each use and sanitizing it now and then to kill germs that washing leaves behind. USDA's Food Safety and Inspection Service (FSIS) says wooden and plastic boards can both be sanitized with a solution of 1 tablespoon of unscented liquid chlorine bleachChlorine bleachHousehold bleach made with sodium hypochlorite that whitens, removes stains and disinfects, but can fade colors and damage some fibers. See more per gallon of water. It also says a board worn into deep, hard-to-clean grooves should be replaced.
Try It: Mix USDA's Sanitizing Solution for Any Amount
FSIS's sanitizing mix is 1 tablespoon of unscented liquid chlorine bleach per gallon of water. Enter how much water you're using. Use plain water only, with no other cleaner in it.
A tablespoon is 3 teaspoons. Flood the board with the mix, let it stand several minutes, as FSIS says.
How It Sounds at Home
- "Don't cut the salad on that, the chicken was on it."
- "This board's all grooves, time for a new one."
- "Give the boards a bleach rinse tonight."
The Breakdown
How often
| Job | How often | Source |
|---|---|---|
| Wash with hot, soapy water | After each use | FSIS |
| Sanitize with 1 tablespoon unscented liquid chlorine bleach per gallon of water | Weekly, and after raw meat, poultry or seafood | FSIS for the mix; the timing is Buhata's suggestion |
| Replace the board | When it's badly worn or has hard-to-clean grooves | FSIS |
How to sanitize (FSIS)
- Wash the board first with hot, soapy water.
- Mix 1 tablespoon of unscented liquid chlorine bleach into a gallon of water.
- Flood the surface with the solution.
- Let it stand for several minutes.
Make it last. Buhata suggests one board for raw meat, poultry and seafood and another for bread, fruit and vegetables, so the raw board is the only one that needs the bleach rinse every time.
Good to Know
Only water goes in with the bleach. Bleach mixed with ammonia, or with an acid such as vinegar, releases toxic gas, as Buhata's chlorine bleach page explains. Read the bleach label, keep air moving, and wear gloves if the label says to. FSIS's advice on replacing worn boards applies to plastic too: plastic boards wear out, and bacteria can grow in the grooves.
FAQ
How do I sanitize a cutting board?
FSIS says to flood the board with a solution of 1 tablespoon unscented liquid chlorine bleach per gallon of water and let it stand several minutes. Wash it with hot, soapy water first.
Can wooden cutting boards be sanitized the same way as plastic?
Yes. FSIS says both wooden and plastic boards can be sanitized with the same bleach solution.
When should I throw out a cutting board?
When it's excessively worn or has grooves that are hard to clean, according to FSIS, because bacteria can grow in the grooves and cracks.
Do It in Buhata
Tasks with a repeat
Add "Sanitize cutting boards" as a weekly Task with a repeat and "Check boards for deep grooves" as a monthly one.
Open BuhataRelated Terms and Categories
- Chlorine bleach
Household bleach made with sodium hypochlorite that whitens, removes stains and disinfects, but can fade colors and damage some fibers.
- Sponge replacement
Swapping a kitchen sponge for a new one on a schedule, which Cleveland Clinic puts at least every other week, or sooner if it looks or smells off.
- Mixing cleaning products
Combining two or more cleaners in one bottle, bucket or bowl. Some pairs, such as bleach with ammonia or with an acid, give off toxic gas.
Sources
USDA Food Safety and Inspection Service, "Cutting Boards"; USDA FSIS, "Cleanliness Helps Prevent Foodborne Illness"; Ask USDA, "Should I use a wooden cutting board or a plastic one?"
- www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/cutting-boards
- www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/cleanliness-helps-prevent
- ask.fsis.usda.gov/article/Should-I-use-a-wooden-cutting-board-or-a-plastic-one
Last updated .