Cutting blocks and boards must be discarded or repaired if they are?

Cutting blocks and boards must be discarded or repaired if they are not easily cleanable because cleanliness is vital in preventing foodborne illnesses. Surfaces that cannot be adequately cleaned harbor bacteria and pathogens that can contaminate food. Over time, cutting boards and blocks develop grooves and scratches from knife use, which can trap food particles and microorganisms. If these surfaces are too damaged to maintain proper sanitation practices, they pose a risk to food safety.

While being too large for a dishwasher, made of wood, or discolored might raise concerns, they do not directly impact the ability to keep surfaces clean. For instance, although wooden surfaces require special care due to their porous nature, they can still be properly maintained if they are in good condition. Discoloration could indicate usage and wear but does not necessarily signify that the board is uncleanable. Thus, the primary concern in food safety protocols is ensuring that all food contact surfaces remain easily cleanable to reduce the risk of contamination.