Scrub board with hot water and soap. Rinse and dry thoroughly. NOTE: NEVER submerge cutting boards in a sink of water! Wood is porous and will soak up water causing the cutting board to crack when it dries.
If you want to sanitize the board more thoroughly, a diluted mixture of chlorine bleach or vinegar solution consisting of one teaspoon of liquid chlorine bleach in one quart of water or a one to five dilution of vinegar.
All cutting boards, and other food surfaces, should be kept dry when not in use. Resident bacteria survive no more than a few hours without moisture. Keep moisture of any type from standing on the block for long periods of time. Beware of moisture collecting beneath the board if you leave it on the counter. If you can, prop board up when not using your board.