Wood cutting boards should be kept sanitized.  After cutting raw meat or poultry on it, wash it with a solution of one tablespoon of chlorine bleach per quart of water.  After using this solution, wash board with soap and water and wipe dry.  Do not immerse in water or put in dishwasher.  Regularly rub in mineral oil to renew finish.  Keep away from open flames.  Do not place “oven hot” pots or pans on surface.