Jul 19

Cleaning and sanitising cutting boards in the professional kitchen

In this blog post we are going to cover best practice for cleaning and sanitising cutting boards.


Important: Always use appropriate personal protective equipment (PPE) when undertaking any cleaning task and follow the manufacturer’s product use and where relevant dilution guidance.

Remove any obvious pieces of food or other residue.

Scrub with hot water and detergent diluted according to the manufacturer’s instructions until all grease and any other residues have been removed.

Rinse with clean water to remove the detergent.

Apply a kitchen sanitiser according to the manufacturer’s instructions.

Rinse with clean water to remove any traces of the sanitiser remaining after use.

Allow to air dry thoroughly or dry usingĀ a clean disposable cloth or paper wiper. If leaving to dry, do not stack together.

Gopher tip

If possible always use a clean, separate colour coded cutting board for vegetables and any other items that will not be cooked prior to eating.

Always store boards so that they remain clean, dry and free from contact, in order to prevent re-contamination of food surfaces.


Disclaimer: Every precaution has been taken to ensure that the information and advice given in this Gopher user guide is accurate and reflects current best practice. If you are in any doubt on any matter in relation to the information or advice given then you should always take further professional advice. No responsibility for loss occasioned by any corporate body or individual acting or refraining from action as a result of using any material contained within any user guide shown on this site can be accepted by Gopher Supplies or its associated companies.