What type of wood is acceptable for use in making cutting boards?

The use of hard maple or equivalent for making cutting boards is widely accepted because it offers several advantages that promote food safety and sanitation. Hardwoods, such as hard maple, are less porous than softwoods, which helps minimize the absorption of liquids and bacteria. This reduces the risk of cross-contamination, as bacteria are less likely to penetrate deeply into the wood.

Moreover, hardwoods are typically denser and more durable than softwoods, making them less prone to deep grooves and cuts where bacteria could accumulate. The smooth, hard surface of these woods is also easier to clean and maintain, ensuring that foodborne pathogens are eliminated effectively.

In contrast, using soft pine wood is less ideal due to its porous nature, which can harbor bacteria and make it difficult to sanitize properly. The option of using any untreated wood does not account for the specific characteristics that make certain woods better suited for food safety. Finally, while plastic cutting boards are commonly used and can be sanitized effectively, the question specifically addresses acceptable types of wood, making hard maple or equivalent the appropriate choice.