The potential for a breeding ground of germs awaits a homeowner on their cutting board, especially if they believe that the danger lies only with wooden boards. In fact, wooden boards are just fine, so long as they are cleaned properly. The issue arises when cutting boards are improperly cared for after use. The USDA recommends the following: "Wash them with hot, soapy water after each use (especially after chicken); then rinse with clear water and air dry or pat dry with clean paper towels. Both wooden and plastic cutting boards can be sanitized with a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water. Flood the surface with the bleach solution and allow it to stand for several minutes. Rinse with clear water and air dry or pat dry with clean paper towels."