What is required between each use of cutting boards?

To maintain food safety standards, it is essential to ensure that cutting boards are properly cleaned and sanitized between uses. After each use, cutting boards should first be washed with soap and hot water to remove any food residue and contaminants. This is a crucial step in preventing cross-contamination, particularly when switching between raw and cooked foods.

After washing, the boards should be sanitized. Sanitizing involves using a solution that kills remaining bacteria or pathogens that may not have been removed during washing. This step is vital to reduce the risk of foodborne illnesses.

While drying the cutting boards is also important, simply leaving them dry without proper washing and sanitizing does not fulfill the needs for safe food handling practices. Each of these steps—washing, sanitizing, and ensuring they're dry—contributes to a comprehensive approach to hygiene in food preparation. Therefore, incorporating all these actions as part of the cleaning routine is vital for food safety, making the answer comprehensive that all of these measures are required.