Cutting Board Clean Like a Pro: Food Safety Steps Every Kitchen Must Know
Cutting boards are the backbone of every commercial kitchen—but they’re also one of the most overlooked sources of cross-contamination. Whether you’re preparing raw chicken or slicing fresh produce, knowing how to properly clean and sanitize your cutting boards is essential for ensuring food safety compliance and protecting customers.
At My Food Service License, we emphasize the importance of cutting board hygiene as a core principle in our Food Protection Manager Certification program. Proper sanitation isn’t just best practice—it’s a regulatory requirement under the FDA Food Code.
✅ Step-by-Step: How to Clean & Sanitize Cutting Boards
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Scrape & Rinse Immediately: Remove food debris with a scraper or brush, then rinse under hot running water.
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Wash with Detergent: Use hot water and a food-safe detergent, and clean with a clean cloth or brush. Scrub all surfaces thoroughly.
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Rinse Again: Rinse off all soap and loosened particles with hot water.
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Sanitize: Apply a chemical sanitizer calibrated to the proper concentration.
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Air Dry Completely. Never towel dry. Store boards vertically to ensure airflow and prevent moisture buildup.
Material Matters: Wood vs. Plastic
| Type | Pros | Best Use Cases |
|---|---|---|
| Plastic | Non-porous, dishwasher-safe | Raw meats, poultry, seafood |
| Wood | Naturally antimicrobial | Bread, produce, cooked foods |
| Color-Coded | Prevents cross-contamination | Multi-station kitchens |
🚫 Common Mistakes to Avoid
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Using the same board for raw and ready-to-eat foods
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Skipping the sanitizing step
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Storing wet boards or stacking them while damp
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Using damaged or deeply grooved boards (replace immediately)
Proper cutting board sanitation is just one part of a comprehensive food safety strategy.
Food Safety Starts Here
My Food Service License delivers comprehensive, state‑approved food safety training and certification online, mobile‑friendly, and available 24/7. Choose the program that fits your team and career stage:
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Certified Food Protection Manager — ANSI/ANAB‑accredited manager certification with secure online exam and verifiable digital certificate.
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Food Handler Course — Entry‑level training for frontline staff covering the basics of safe food handling and hygiene.
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Food Service Leadership Academy — Continued learning program for food service professionals at all levels.
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Group and Enterprise Training — Bulk enrollment, centralized reporting, and LMS integrations for multi‑site operations.
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Refresher and Specialty Modules — Short courses on allergens, HACCP basics, and responsible alcohol service.
Digital certificates, progress tracking, and responsive support streamline implementation for single learners and large teams. Improve compliance, reduce risk, and elevate service standards with training built for real foodservice workflows.
Whether you're training a new team member or refreshing your own certification, our platform makes it easy to stay compliant and confident.
Final Takeaway
Clean and sanitize cutting boards after every use. Use the right materials, follow FDA guidelines, and train your team to treat sanitation as non-negotiable.
For more food safety tips and certification options, visit My Food Service License and explore our full suite of training programs.
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