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Extension > Food > Food Safety > Preserving and Preparing > Safe Meals > Cutting Boards for Food

Preparing Safe Meals

cutting board

Cutting Boards for Food

William Schafer, Food technologist — Department of Food Science and Nutrition

Reviewed 2012 by Kathy Brandt and Suzanne Driessen, Extension Educators — Food Safety.

Research shows that plastic, wooden and glass cutting boards may hide harmful germs. How many germs depends on the type of plastic or wood, grooves in the surface, or direction of the wood fibers. Cleaning practices also affect the number of disease causing germs.

Tips for food safety when using cutting boards:

The information given in this publication is for educational purposes only. Reference to commercial products or trade names is made with the understanding that no discrimination is intended and no endorsement by University of Minnesota Extension is implied.

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