Food safety guidelines for using wooden cutting boards

Proper maintenance and use of wooden cutting boards are essential to prevent cross-contamination during food preparation. While wooden boards are durable and convenient for chopping meat and vegetables, deep grooves and cuts that develop over time can harbor bacteria if not cleaned thoroughly.

To mitigate health risks, the USDA recommends using separate cutting boards for different food groups, such as one for raw meat and seafood and another for vegetables, bread, or cooked foods. If only one board is available, it must be washed with hot, soapy water between every use.

Proper storage is also critical. Wooden boards should be dried completely and stored in a clean, well-ventilated area, ideally standing upright, to prevent moisture buildup and mold growth.