Cutting boards are prone to have lots of germs adhere onto their surface due to direct contact with food ingredients. As you can see from the figure below, the number of germs multiplies at an accelerated rate when left unattended. This is especially prominent with raw food ingredients being handled and served. It is recommended to wash cutting boards thoroughly with detergent once every 2 hours.
Hasegawa cutting boards support maintaining hygiene with their light weight. They are easy to handle, so washing them is less tiring. The table below shows that our wood-core cutting board is much lighter than conventional plastic ones when comparing in the samples trimmed to the same size. (t20 x 600 x 300 mm)