People often ask which is better? a wooden or a plastic cutting board. The choice between wood and plastic is a matter of personal preference. Plastic boards are lighter in weight, but wood boards are kinder to your knives. I like both actually, but regardless of your preference, you need to pay special attention to cleanliness. Unclean cutting boards can contaminate food and cause foodborne illness. So be diligent in properly cleaning and sanitizing your cutting boards.Wash your cutting board with dish soap and hot water after each use. Rinse with clear water and air dry. If the cutting board was used for uncooked meat, fish or poultry, sanitize it after cleaning with a solution of one tablespoon of liquid chlorine bleach per gallon of water. Flood the surface with the bleach solution and allow it to air-dry or pat it dry with clean paper towels. Some nonporous cutting boards, including acrylic, plastic or glass, can also be washed in the dishwasher.
You might consider having one cutting board for meat, poultry and fish and another for fruits, vegetables, etc. That way, you only have to sanitize one board.
Source: the American Cleaning Institute®
