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Cutting boards need to be maintained and monitored for cleanliness. * They should be washed with hot, soapy water after preparing each food item. * After washing, you may choose to sanitize the cutting boards with a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water. Flood surface with the bleach solution and allow it to stand for several minutes. Rinse with clear water and air or pat dry with clean paper towels. * Another good and easy way to wash the cutting boards is to run it through the dishwasher after use. Non-porous acrylic, plastic, glass, and solid wood boards can be washed in a dishwasher (laminated boards may crack and split). * Even plastic boards wear out over time. Once cutting boards become excessively worn or develop hard-to-clean grooves, replace them. (Source: Cutting Boards and Food Safety)
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