AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question What is the best method of sanitizing a wood cutting board?
Answer Hi Joan,
The best way to clean and sanitize a wood cutting board is to wash in warm, soapy water and then air dry. After the board is dry, sanitize by spraying the board with a very weak bleach solution (1/2 teaspoon to 1 quart of water) or vinegar solution (1 part 5% vinegar to 4 parts water) placed in a spray bottle. Allow this to air dry before using.
The real key for wooden cutting boards is using them for one kind of food item only -- such as only meats, or only vegetables and fruits. If you must use it for a variety of foods, please be sure to clean and sanitize between each different food category (ie -- after all the vegetables have been cut and then again after all the meat has been cut. That way no meat juices will have had a chance of getting on the vegetables.
I hope this has answered your question. If you should have additional questions, please let me know.
Happy Thanksgiving,
Carol C. Schlitt
Extension Educator, Nutrition and Wellness
University of Illinois Extension
