You just finished dicing up raw chicken, wiped your plastic board clean with hot water and dish soap, and proudly tucked it back into the cupboard.
All clean, right? Wrong. Because deep inside those tiny grooves? Dangerous bacteria is still alive and kicking.
We’re talking Salmonella. E. Coli. Mold. And you’re prepping your next meal right on top of it.
Sure, you’ve probably tried switching it up: Wood boards that warp and stink. Stone slabs that dull your knives. Plastic that turns into a scratch-filled science experiment.
You’ve done your best—but your board is still a biohazard. That’s where ChopWell steps in.