Cutting boards must be cleaned and sanitized after each use.

• A. Before each use
• B. After each use
• C. Only if damaged
• D. Only for non-food surfaces

Answer: (B)

Cutting boards can harbor bacteria after contact with foods, especially raw meats, so they must be cleaned and sanitized after each use to prevent cross-contamination. Cleaning removes soil and many germs, but sanitizing after cleaning kills any remaining microorganisms to safe levels, including those tucked into knife scars and grooves. If you only clean before use or only sanitize after use, you risk transferring pathogens to the next food item. The practice ensures the board is ready for the next task and keeps foods safe. While damaged boards are more of a concern, that doesn’t change the need to clean and sanitize after every use, and this applies to boards used for any food. Use hot, soapy water to wash, rinse, then sanitize with an approved sanitizer and allow to air dry.