cutting boards

Cleaning & Sanitising Cutting Boards

Cleaning & Sanitising Cutting Boards

In addition to clean as you go for tables and equipment is the regular daily cleaning in the ‘wash-up’ areas, such as the dishwasher and scullery. An important area to focus on is the cleaning & sanitising of cutting boards.

Cutting boards are by far the highest risk item in the kitchen due to almost all foods coming into contact with these items that some stage of the preparation process.


Therefore, the cutting boards need their own special cleaning procedure.



Washing & Rinsing Equipment

Ideally there should be a three sink system in place where washing, rinsing and sanitising can take place. I have found in the industry that this is not often the case, I will address a two sink system.


  • The wash and rinse basins should be filled with warm water at 45o C or above (114o F).
  • The basins should have an automated chemical dispenser for the manual detergent and sanitiser.
  • This is the standard procedure for any manual washing that may take place, but because the cutting boards are so high-risk, additional steps are needed in order to ensure effective cleaning and sanitising.


What equipment will you need to clean & sanitise cutting boards?

Below is a list of equipment that you will need, other than the basic wash and rinse basin:


  1. Manual wash detergent
  2. Suitable cleaning brush
  3. Storage rack designed for cutting boards
  4. Liquid sanitiser diluted in a spray bottle


What are the cleaning steps?

  1. Remove excess dirt or soil
  2. Add extra soap onto the cutting board
  3. Scrub with a plastic bristled brush
  4. Rinse off in the rinse water
  5. Store in a drying rack
  6. Spray evenly with a sanitiser*



There  are at least 3 methods that can be used to sanitise the cutting boards.

These include :

  1. Spraying with a liquid sanitiser as discussed.
  2. Soaking in a water and chlorine-based sanitiser solution.
  3. Running through a dishwasher after scrubbing.


All methods are effective, however in terms of efficiency, the use of the liquid sanitiser is best.

For more information on the food safety pillars check the ebook on Amazon.

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