A cutting board that is washed in detergent and then rinsed is considered clean. Washing with detergent removes dirt, food particles, and some bacteria, but it does not necessarily sanitize or sterilize the board. Sanitizing, which reduces pathogens to a safe level, often requires additional steps such as hot water, chemical sanitizers, or dishwasher treatment. Sterilization, which completely eliminates all microorganisms, is even more rigorous and is not achieved by washing and rinsing alone. Therefore, after washing and rinsing with detergent, the cutting board is best described as clean, but not necessarily sanitized, pathogen-free, or sterilized.
