Main risks

• Accidental cuts due to the board slipping or working on unstable or wet surfaces.
• Cross-contamination when using the same board for raw foods (meat, fish) and ready-to-eat foods.
• Bacterial growth due to insufficient cleaning, poor drying, or the presence of deep grooves that are difficult to sanitise.
• Splintering, cracks or breakages (especially in wood, bamboo, glass or hardened plastic) that may cause injuries or leave fragments in food.
• Warping or heat-related damage that reduces stability and increases the risk of slipping.
• Build-up of juices or water around the cutting area that can cause slipping.

Safe use

• Place the board on a flat, dry surface; if necessary, use a non-slip base or a slightly damp cloth underneath.
• Dry the work surface and remove liquids or debris during use to prevent slipping.
• Keep separate boards by food type: one for raw (meat/fish) and another for fruit, washed vegetables, bread or ready-to-eat foods. If you only have one, clean and disinfect between uses.
• After cutting raw foods, wash the board with hot water and detergent, rinse thoroughly and dry completely before the next use.
• Do not use cleaning products that are not suitable for food-contact surfaces.
• Check the board before use: if it has cracks, splinters, chips or very pronounced grooves, avoid contact with food.
• Make controlled cuts and keep fingers away from the blade; avoid impacts or excessive force, especially when cutting bones.
• Do not place hot pots or pans on the board to prevent warping or breakage.

Storage and maintenance

• Air-dry in an upright position after washing; do not leave it submerged or in the sink, especially if it is made of wood or bamboo.
• Store it in a clean, dry and ventilated place, avoiding prolonged moisture.
• Only wash in a dishwasher if specified by the manufacturer; otherwise, hand wash and dry immediately.
• Disinfect periodically according to the manufacturer's recommendations, especially after use with raw foods.
• Remove or replace the board if it is warped, has cracks, splinters or deep marks that cannot be cleaned properly.
• For wooden or bamboo boards, carry out the maintenance indicated by the manufacturer (e.g., conditioning with food-safe products) and avoid agents that leave odours or flavours.
• Where possible, store boards differentiated by use to minimise errors and cross-contamination.

Usage restrictions

• Do not use if the board is damaged, unstable, very slippery or has loose parts.
• Do not use as a base for hot containers, or on hobs, ovens or heat sources.
• Do not use for chopping bones, hammering or striking forcefully; use a suitable chopping block if necessary.
• Do not use as a step, seat, baking tray or lever.
• Do not put in the dishwasher or microwave unless expressly indicated by the manufacturer.
• Do not leave within reach of children without supervision, especially when knives or other cutting utensils are being used on the board.
• Do not apply solvents, concentrated bleach or other chemicals not intended for food-contact surfaces; if cleaning products are used, rinse and dry thoroughly.