Cutting boards: one for raw meat, wash every time, replace when grooved.

Pick two boards, not one

The USDA Food Safety and Inspection Service (FSIS) says you can use wood or a nonporous board such as plastic, marble, glass or pyroceramic, including for raw meat and poultry, and that nonporous surfaces are easier to clean than wood. Its key advice is to keep one board for fresh produce and bread and a separate one for raw meat, poultry and seafood, so bacteria from the raw-meat board can’t reach food that won’t be cooked. FoodSafety.gov and the Food and Drug Administration (FDA) give the same two-board rule, and FoodSafety.gov adds: replace boards when they’re worn. [S1] [S2] [S3]

University of Maine Cooperative Extension (UMaine) goes a step further on materials. It suggests plastic or other nonporous boards for raw animal products because they’re easier to sanitize, and wood or bamboo for lower-risk foods like vegetables, fruit and bread. It also notes that plastic can develop knife scars, and that glass, marble and stone dull knives quickly, which makes them better for light jobs and serving. A color or label system helps you remember which board is which. [S4]

Wash it after every use

Every source starts here. FSIS says to wash all cutting boards with hot, soapy water after each use, rinse with clear water, then air dry or pat dry with clean paper towels. FoodSafety.gov stresses doing this after a board has held raw meat, poultry, seafood or eggs, and says to wash dish cloths often in the hot cycle of your washing machine. FDA suggests paper towels for kitchen surfaces, or laundering cloth towels often on hot. [S1] [S2] [S3]

Don’t rinse raw meat on the board first. FoodSafety.gov says not to wash meat, poultry, eggs or seafood at all, because it spreads germs around your kitchen. [S2]

Two small habits from UMaine help too: put a damp paper towel, damp cloth or non-slip mat under the board so it doesn’t slide, and keep knives sharp, since a sharp knife leaves fewer deep cuts for bacteria to hide in. [S4]

Sanitize with a measured bleach mix

FSIS says both wooden and plastic boards can be sanitized with 1 tablespoon of unscented liquid chlorine bleach per gallon of water. Flood the surface with the solution, let it stand for several minutes, then rinse with clear water and air dry or pat dry with clean paper towels. University of Nebraska–Lincoln Extension repeats the same USDA mix. [S1] [S7]

UMaine also lists 3% hydrogen peroxide: apply it, let it sit for a few minutes, then rinse it off and let the board air-dry. [S4]

Wood and bamboo need a little extra care

Wood doesn’t like standing water. UMaine says to avoid soaking a wooden board, because excess moisture can warp or crack it, and to dry it right away with a clean towel. Kentucky’s Robinson Center goes further: hand-wash only and never submerge it. [S4] [S5]

Sources split on the dishwasher. FSIS says solid wood boards can go in, while laminated boards may crack and split. In the Tufts Health & Nutrition Letter, the director of Tufts’ Master of Nutrition Science and Policy program says tight-grained hardwood like maple might do OK but can crack and split over time, and soft wood or laminated boards have to be hand-washed. UMaine says some solid wood boards warp and boards glued from slabs crack, so follow the maker’s care instructions. We’d hand-wash wood and save the dishwasher for plastic. [S1] [S6] [S4]

To keep wood from drying out and cracking, UMaine says to rub in food-safe mineral oil or beeswax about once a month, or more often if it looks dry, let it soak in for several hours or overnight, then wipe off the excess. Skip olive and vegetable oil, which UMaine says can turn sticky and rancid; Kentucky also warns against vegetable and nut oils. FSIS suggests mineral oil for bamboo, too. [S4] [S5] [S1]

Store boards upright or on a rack so air reaches both sides, and don’t stack them while they’re wet, UMaine says, since trapped moisture can grow mold. [S4]

When to replace a board

FSIS is direct: all plastic and wooden cutting boards wear out over time, and once a board is excessively worn or has hard-to-clean grooves, it should be thrown out. UMaine adds cracks and stubborn stains to the warning signs, because damaged surfaces can trap bacteria and make cleaning less effective. [S1] [S4]

None of these sources gives a set number of months. The board’s surface decides, not the calendar.

Simple upkeep

Before you buy or replace one