What it is
A cutting board is a work surface for cutting food. Use it with clean utensils and keep it clean, especially when preparing produce or other foods that will be eaten without cooking.
When to use it
Use a cutting board to cut and prepare food. You can designate one for fresh produce or other foods that will not be cooked before eating, and another for raw meat, poultry, or seafood.
How to use it
Prepare food on a clean board. To help prevent cross-contamination, use one board for fresh produce or foods that will be eaten uncooked and another for raw meat, poultry, or seafood.
How to choose it
Choose a board made from food-safe materials. Cutting boards are commonly made from plastic, wood, or bamboo; for wood, look for a smooth, hard surface without chips or cracks. Colour-coded boards can help keep ingredients separate.
Cleaning and storage
Wash boards with hot, soapy water. Thoroughly wash boards that touched raw meat, poultry, seafood, eggs, or flour; add a sanitizing step for a board that touched raw meat. If using chemical sanitizers, follow the manufacturer’s instructions. For the documented John Boos wooden boards, dry thoroughly and let them air-dry standing up.
Common mistakes
Do not keep preparing or serving food on a board with deep cuts or gouges if the damage prevents effective cleaning and sanitizing. Deep marks can conceal contamination; replace a board when it is heavily marked or can no longer be cleaned effectively.
Safe use
Avoid using the same board for raw animal foods and fresh produce or foods that will be eaten uncooked. Wash boards that touched raw meat, poultry, seafood, eggs, or flour with hot, soapy water; sanitize boards that touched raw meat according to the product instructions.
Frequently asked questions
Should I use separate boards for raw and fresh foods?
Yes. Use one board for fresh produce or foods that will be eaten uncooked and another for raw meat, poultry, or seafood to help prevent cross-contamination.
When should I replace a cutting board?
Replace it if deep cuts or gouges prevent effective cleaning and sanitizing, or if the board has many cut marks.
How should I clean a cutting board after use?
Wash it with hot, soapy water. If it touched raw meat, add a sanitizing step; when using a chemical product, follow its manufacturer’s instructions.
How should I dry a John Boos wooden cutting board?
After cleaning, dry it thoroughly with a towel and let it air-dry standing up so water does not pool.
Sources and review
Sources consulted for this utensil’s documented uses, care and characteristics.
- FoodSafety.gov: Separate cutting boards www.foodsafety.gov/keep-food-safe/4-steps-to-food-safety
- NSW Food Authority: Cutting and serving boards www.foodauthority.nsw.gov.au/retail/cafes-restaurants-and-retail-outlets/cutting-and-serving…
- UMN Extension: produce preparation extension.umn.edu/food/preparing/cooking-at-home/washing-fresh-fruits-and-vegetables
- John Boos: Wood Cutting Board Care www.johnboos.com/blog/complete-guide-to-caring-for-your-wood-cutting-board
- Illinois Extension: Cutting Boards extension.illinois.edu/meat-safety/cutting-boards
