Cutting Boards

A clean cutting board helps to reduce the risk of food-borne illness.

To sanitize plastic cutting boards, wash or rinse with liquid dishwashing detergent and water. Then soak in a solution using 2 teaspoons of Clorox® Concentrated Regular-Bleach per gallon of water. Let stand 2 minutes, then air dry.
To sanitize wooden cutting boards, use approximately 2 tablespoons of Clorox® Concentrated Regular-Bleach per gallon of water to create a sanitizing solution. Wash, wipe, or rinse with dishwashing detergent and water, then apply solution. Let stand 2 minutes. Rinse with a solution of 1 tablespoon of Clorox® Concentrated Regular-Bleach per gallon of water. Do not rinse or soak overnight.
Reduce cutting board odors by rubbing with halved lemons and then rinsing with cold water.
The U.S. Food and Drug Administration offers this advice: “Use smooth cutting boards made of hard maple or a non-porous material such as plastic and free of cracks and crevices. Avoid boards made of soft, porous materials.”