Bulletin #3108, Safe Cutting Boards: Materials, Usage, and Cleaning Tips

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By Gulsun Akdemir Evrendilek, Ph.D., Associate Extension Professor and Seafood Technology and Food Safety Specialist, The University of Maine Cooperative Extension.

Reviewed by Robson Machado, Ph.D., Associate Extension Professor and Food Scientist, The University of Maine Cooperative Extension.

For information about UMaine Extension programs and resources, visit extension.umaine.edu.
Find more of our publications and books at extension.umaine.edu/publications/.

sharp knife cutting up herbs on wooden cutting board.
Photo: Pixabay

Introduction

Cutting boards are essential tools in every kitchen, but their safety depends on the material, how they are used, and how they are cleaned. Proper care of your cutting board can prevent cross-contamination, preserve food safety, and prolong its lifespan. This fact sheet will guide you on the best materials for cutting boards, proper usage, and cleaning techniques to keep your kitchen safe.

Which is Better: Wooden, Plastic, Marble, Glass, Stone or Ceramic Cutting Boards?

The best choice depends on your personal preferences and how you plan to use the board. Wooden cutting boards are durable and provide a classic, traditional feel, but they can absorb moisture and harbor bacteria if not properly maintained. Non-porous materials like plastic, marble, glass, stone, and ceramic are easier to clean and generally considered more hygienic because they do not absorb bacteria; however, they may dull your knives faster. Each material offers unique benefits, so your decision should be guided by your priorities for hygiene, maintenance, durability, and budget.

Choosing the Right Cutting Board Material

Different materials offer various benefits for food safety and hygiene. Below is an overview of the most common cutting board materials.

Wooden Cutting Boards

  • Pros: Gentle on knives and highly durable.
  • Cons: Can absorb moisture and bacteria if not properly maintained.
  • Best Use: Well-suited for cutting lower-risk foods such as vegetables, fruits, and bread, since wood can be more difficult to sanitize thoroughly after contact with raw meat or seafood.

Plastic Cutting Boards

  • Pros: Easy to clean, dishwasher safe, affordable, and lightweight.
  • Cons: Can develop knife scars where bacteria can grow, especially if used for raw meats.
  • Best Use: Excellent for cutting raw meats, seafood, and poultry, as they can be sanitized thoroughly after use.

Bamboo Cutting Boards

  • Pros: Environmentally friendly, harder than most wood, and less porous, helping to limit moisture and bacterial buildup with proper cleaning.
  • Cons: Can dull knives over time and is more prone to cracking if not properly cared for.
  • Best Use: Well-suited for lower-risk foods such as fruits, vegetables, and cheese to help minimize cross-contamination concerns.

Glass, Marble, or Stone Cutting Boards

  • Pros: Nonporous, easy to clean, and less likely to harbor bacteria when properly washed.
  • Cons: A hard surface can dull knives quickly
  • Best Use: Ideal for tasks such as chopping herbs, slicing bread, or using as a serving board. Not recommended for heavy-duty chopping.

Composite (Plastic/Wood) Boards

  • Pros: Offers a balance of durability and knife-friendliness, often dishwasher safe.
  • Cons: Can develop grooves over time where bacteria may hide.
  • Best Use: Suitable for all-purpose cutting, especially for those who want a balance of durability and ease of cleaning.

Proper Use of Cutting Boards

To ensure food safety and extend the life of your cutting board, follow the guidelines below.

Use Separate Cutting Boards for Different Foods

To help reduce cross-contamination, consider using separate cutting boards: one for raw animal products (such as meat, poultry, or seafood) and another for ready-to-eat foods, including fruits, vegetables, and bread. Using a color-coding system may make this easier to remember. Plastic or other nonporous boards can be a practical option for raw animal products, since they are easier to clean and less likely to absorb bacteria.

Stabilize the Board

Ensure your cutting board is stable and will not slide around while in use. Place a damp paper towel, a clean, damp rag, or a non-slip mat underneath to prevent movement.

Use Sharp Knives

A sharp knife reduces the risk of deep grooves or cuts in the board, which can harbor bacteria. Regularly sharpen your knives for safe and efficient cutting.

Avoid Overloading

Don’t overcrowd your cutting board. Leaving sufficient space helps prevent cross-contamination and enables proper food handling.

How to Clean and Maintain Cutting Boards

Regular cleaning and maintenance are essential to ensure your cutting board remains safe and functional. Proper care can prevent cross-contamination, enhance food safety, and extend its shelf life. Here’s how to clean and maintain different types of cutting boards.

Wooden Cutting Boards

Wooden cutting boards require regular care to remain safe and effective for food preparation. The following steps outline how to clean, sanitize, and maintain them in any setting where food is prepared.

Clean After Every Use

  • After each use, wash the board thoroughly with warm water and a standard dishwashing soap (such as unscented, non-antibacterial dish soap) to avoid leaving residues or strong odors on the wood.
  • Use a sponge or soft-bristled brush to scrub away food debris and surface residues.
  • Avoid soaking wooden boards in water, as excessive moisture can cause the wood to warp or crack over time.
  • Dry the board immediately with a clean towel to reduce moisture retention.

Avoid Dishwashers: solid wood boards may be OK in dishwashers, but some may warp. Boards with inlays or made from slabs of wood glued together are prone to cracking or separation. Always refer to the manufacturer’s guidelines for proper care instructions.

Sanitize with Food-Safe Solutions

  • To help reduce microbial contamination, food-safe household sanitizers such as undiluted white vinegar (5%), apple cider vinegar, or 3% hydrogen peroxide may be used. If using hydrogen peroxide, rinse thoroughly with clean water and allow the board to air-dry. In commercial settings, always check the sanitizer label for its intended use (in this case, sanitizing food contact surfaces) and follow the label instructions.
  • For higher sanitation needs, a solution of 1/2 teaspoon of unscented liquid chlorine bleach per quart (approximately 1 liter) of clean water may be used. This dilution provides approximately 50–200 ppm of available chlorine, which is within the recommended range for sanitizing food-contact surfaces. Apply the solution evenly by spraying or wiping. Allow it to sit for 1 minute, then wipe dry. If required by local guidelines, rinse the board with clean water after sanitizing.
  • Always dry the board thoroughly before reuse or storage.

Deep Sanitation (Optional in High-Use Settings)

  • For occasional deeper sanitation, consider using a solution of 1/2 tablespoon of unscented bleach per gallon (approximately 4 liters) of clean water. This provides around 100 ppm of available chlorine, which falls within the recommended range for sanitizing food-contact surfaces.
  • Soak the board for no more than 2 minutes. Avoid prolonged soaking, as bleach and moisture may damage the wood. Rinse well and dry thoroughly after use.

Conditioning the Wood

  • To maintain the board’s integrity and prevent cracking or drying, apply a food-safe mineral oil or beeswax approximately once a month.
  • Rub the oil evenly into the surface with a clean cloth, allow it to absorb for several hours or overnight, then wipe off any excess.
  • It is best to avoid cooking oils such as olive or vegetable oil, as they may become sticky and turn rancid over time.

Drying and Storage

  • After cleaning or sanitizing, allow the cutting board to air-dry completely.
  • Position the board vertically or on a rack to promote airflow. Avoid stacking wet boards or laying them flat for extended periods, as trapped moisture can lead to the growth of microorganisms or mold.

Replacement

  • Boards with deep grooves, cracks, or excessive wear should be replaced when they can no longer be cleaned effectively.
  • Damaged surfaces may trap bacteria and compromise food safety.

For Plastic and Bamboo Cutting Boards

Clean After Every Use

Wash with soapy water (warm or hot) and scrub with a brush to remove any residue. Rinse thoroughly with hot water and dry completely.

Sanitize

After washing, sanitize with one of the following options to kill germs and bacteria:

  • Bleach solution: Mix 1/2 teaspoon of unscented bleach with 1 quart (about 1 liter) of water (~200 ppm). Apply to the board, let it sit for 1 minute, then rinse thoroughly and allow to air-dry.
  • Hydrogen peroxide: Use 3% hydrogen peroxide. Pour or spray it directly onto the board, let it sit for a few minutes, then wipe or rinse it off. In commercial settings, verify that the label indicates it is suitable for use on food contact surfaces.
  • Vinegar: Undiluted white vinegar (5%) can be used as a cleaning aid for plastic or bamboo cutting boards in home kitchens. Apply, let it sit for a few minutes, then wipe or rinse off. While vinegar may help reduce some surface bacteria, it is not a registered sanitizer and is not recommended as the sole sanitizing method in commercial food settings.

Allow the cutting board to air-dry completely before storage.

Avoid Dishwashers: While plastic boards can typically be washed in the dishwasher, bamboo boards may warp or get damaged. Always refer to the manufacturer’s guidelines for proper care instructions.

For Glass, Marble, or Stone Cutting Boards

  • Clean After Every Use: Wash with soapy water (warm or hot) and scrub with a brush to remove any residue. Rinse thoroughly with hot water and dry completely.
    • Sanitize: Undiluted white vinegar (5%) can be used as a cleaning aid. Avoid harsh chemicals that could damage the surface. These types of boards are less common in commercial settings, but can be used if you follow the board manufacturer’s instructions for cleaning and sanitizing. 
    • Maintain Your Knives: These surfaces are hard and can quickly dull knives. Use them for light chopping or as serving boards, rather than for heavy cutting tasks.

Tips for Maintaining Food Safety

Proper maintenance of your cutting board is essential to prevent cross-contamination and ensure a hygienic food preparation surface. Here are some extended tips for keeping your cutting board safe and functional.

Inspect and Replace Cutting Boards When Needed

Regularly inspect your cutting board for cracks, deep grooves, stains, or other signs of wear. These imperfections can trap bacteria, making thorough cleaning and sanitation difficult and increasing the risk of cross-contamination. If a board becomes excessively worn, deeply scratched, or damaged beyond repair, it should be replaced to maintain food safety. In settings where hygiene is especially critical, such as during large food preparation events, disposable cutting boards can be a practical and sanitary alternative.    

Proper maintenance of your cutting board is essential to prevent cross-contamination and ensure a hygienic food preparation surface. Listed below are some extended tips for keeping your cutting board safe and functional.

Never Use a Wet Cutting Board

After cleaning, always ensure your cutting board is thoroughly dried before using it again.
Moisture can promote the growth of bacteria, mold, and mildew.
Use a clean, dry towel or paper towel to absorb excess moisture. For faster drying, allow the board to air-dry in a well-ventilated area.

Store Cutting Boards Properly

To prevent contamination and extend the lifespan of your cutting boards, store them upright, ideally in a dedicated space that allows for air circulation. This will help prevent moisture buildup and bacterial growth. Avoid stacking cutting boards on top of each other without allowing airflow, as this can trap moisture between them. Keep your boards in a dry, clean area, separate from food debris and contaminants, to ensure hygiene.

Use Different Cutting Boards for Different Foods

To prevent cross-contamination, designate separate cutting boards for specific types of food, such as one for raw meat and another for vegetables. This helps reduce the risk of spreading harmful bacteria from raw meats to fresh produce. Color-coded cutting boards or labeled boards can be helpful for this purpose.

Regularly Sanitize Your Cutting Boards

Even after cleaning, it’s essential to sanitize your cutting board to eliminate bacteria and viruses that may remain, as explained above.

Condition Wooden Cutting Boards

If you use wooden cutting boards, be sure to condition them regularly to prevent cracking, drying out, or warping.

Apply food-safe mineral oil or beeswax to the surface at least once a month, or more frequently if the board appears dry. This helps maintain the board’s integrity and makes it easier to clean.

Summary

By incorporating these extended tips into your kitchen routine, you can significantly reduce the risk of contamination and ensure that your cutting board remains a safe and effective tool for food preparation. Proper care will not only improve food safety but also extend the life of your cutting boards, helping to keep your kitchen clean, efficient, and hygienic.

Additional Resources

Cutting Board Safety, University of Maine Cooperative Extension’s Spoonful blog, October 27, 2022

Kitchen Cleaning Made Easy: Tips for a Healthier Home, University of Maine Cooperative Extension’s Spoonful blog, April 10, 2025

References

Abrishami, S.H., Tall, B.D., Bruursema, T.J., Epstein, P.S., And Shah, D.B., 1994. Bacterial adherence and viability on cutting board surfaces. Journal of Food Safety, 14(2), pp.153-172.https://doi.org/10.1111/j.1745-4565.1994.tb00591.x

Esther Ellis. 2024.Cutting Board Safety. https://www.eatright.org/food/home-food-safety/wash-and-separate-foods/cutting-board-safety

FDA. 2025. Cleaning (Food Safety for Moms-to-Be).https://www.fda.gov/food/people-risk-foodborne-illness/cleaning-food-safety-moms-be?utm_source=chatgpt.com

Fitfield, K. 2017. Cutting boards and food safety. Michigan State University Extension. https://www.canr.msu.edu/news/cutting_boards_and_food_safety_1

Food Safety and Inspection Service. 2024. Cutting Boards. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/cutting-boards

Kang, J.Y., Park, E.J., Lee, H.C., Park, M.J., Oh, D.G., Kim, C.Y., Jeong, E.S., Lee, Y.J., and Kim, J.B., 2020. Evaluation of microbiological safety of knives and cutting boards in child care centers. The Korean Journal of Food and Nutrition, 33(6), pp.702-709. https://doi.org/10.9799/ksfan.2020.33.6.702

Lücke, F.K. and Skowyrska, A., 2015. Hygienic aspects of using wooden and plastic cutting boards, assessed in laboratory and small gastronomy units. Journal für Verbraucherschutz und Lebensmittelsicherheit, 10, pp.317-322. https://doi.org/10.1007/s00003-015-0949-5.

Mohammad, G.A. and Al-Taee, S.M., 2014. Comparison of various types of cutting boards in bacterial contamination. Journal of College of Education for Pure Sciences, 4, pp.301-308. https://www.researchgate.net/publication/333719596_Comparison_of_Various_Types_of_Cutting_Boards_in_Bacterial_Contamination

Shahid, N.S.M., Rajan, S. and Nasar-Abbas, S.M., 2022. Cutting Board Hygiene Knowledge, Attitudes and Practices of Food Handlers at Home during the COVID-19 Pandemic in Selangor. Environment-Behaviour Proceedings Journal, 7(20), pp.225-232. https://doi.org/10.21834/ebpj.v7i20.3437

USDA. 2025. https://ask.usda.gov/s/article/Should-I-use-a-wooden-cutting-board-or-a-plastic-one?utm_source=chatgpt.com

Vega Gutierrez, S.M., Vega Gutierrez, P.T., Waite-Cusic, J. and Robinson, S.C., 2023. Wood Cutting Board Finishes and Their Effect on Bacterial Growth. Coatings, 13(4), p.752. https://doi.org/10.3390/coatings13040752

Welker, C., Faiola, N., Davis, S., Maffatore, I. and Batt, C.A., 1997. Bacterial retention and cleanability of plastic and wood cutting boards with commercial food service maintenance practices. Journal of Food Protection, 60(4), pp.407-413. https://doi.org/10.4315/0362-028X-60.4.407.

Information in this publication is provided purely for educational purposes. No responsibility is assumed for any problems associated with the use of products or services mentioned. No endorsement of products or companies is intended, nor is criticism of unnamed products or companies implied.

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