• Join Chef Success Today! Get support for your Pampered Chef business today! Increase your sales right now! Download 1000s of files and images, view thousands of Pampered Chef support threads! Totally Free!

Cutting Boards



When I hosted the show I signed up from, the Consultant (my director now) mentioned that wooden cutting boards (except bamboo) transmit bacteria and that the polypropelene boards do not. My father-in-law broke in and told her that was not correct. The Consultant kept her cool and my father-in-law finally realized what an @$$ he was being, so he shut up about it. When I was preparing for the show I held at my MIL's house, he actually downloaded a document from the USDA that tells about the difference between the cutting boards and how they both transmit bacteria pretty equally. He handed it to me and said, "In case you want to use this during your show." What a butt. I told him I would not mention any tips like that because I didn't want him to harp on it for the next year. My show was 3 months ago and it's obviously still bothering him.
The only thing I will say in his defense of being a complete butthole about it is that he has a PhD in Food Science. But still, you don't tell someone they're flat out wrong while they're doing their job.
Just wanted to share and get that off my chest.


Gold Member
Nov 17, 2005
Ok, I've just got to get some clarification. My trouble is with the verbage - transmit. Ok, so all cutting boards transmit, fine. What about harboring? Do all cutting boards harbor bacteria equally? What about sanitization? I've seen lots of conflicting opinions and data on this, so getting the facts (if they'r CURRENT) from an expert would be great!


Legacy Member
Gold Member
Jul 23, 2005
All boards will "transmit" bacteria if not cleaned right. The one thing that I love about our cutting boards is that you can bleach them if you want to. I also put our boards in the dishwasher at home. Your shouldn't do this with wood. My husband and I use PC cutting boards at our restaurant. We do use different cutting boards for meat and veggies.:)


Veteran Member
Jun 22, 2005
The article mentioned replacing the board after it gets grooves that are hard to clean... Ours can be sanded down with an electric sander and they are good as new! Ours aren't plastic, they're polyetholine(or however ya spell it), so maybe that is different than what the article is talking about.
You can also suggest turning it over for meats... mark one side so you'll know what side you have used for meat in the past.
But I have definitely poured bleach over it, let it sit for 10 minutes... rinse, beautiful! white and looking good as new!... plus the bleach kills the germs.
Maybe you could send that link to Home Office and see what they suggest saying. They know the products, and they know why they are made with the material they are made of. They probably have a clear explanation...and they are very helpful when ever I've called or emailed before.