When working with food, what is the best and safest cutting surface?

well, I'm using marble and glass ones. It is easy to clean and also hygienic....of course it is fragile and break able but I'm not a chopping kungfu master cook so all my marble and glass cutting surface still in one piece...hehehe...

Yes, I agree. I always use a cutting board whenever I need to cut food. I always try to be careful to disinfect them and make sure they're really clean when I'm using them for food. Also, using a cutting board will keep you from accidentally making scratches in your table or counter.

I use a plastic cutting board. It absorbs less bacteria and odors than wood. I was told not to cut on my granite counters because it's so hard that it dulls knives.

For me , i prefer cutting veggies on a cutting board, but one should check its cleanliness level. if it is old, and of plastic, hard plastic material, you should replace it with a new one as bacteria can breed into it, which can cause harm to our bodies. one should have a chopping board of a marble piece or a plane stone. now in markets there are these varities of stone and marble chopping and cutting boards. i find them much more hygenic than the old ones. this if we buy once, i mean here the investment is once.they are costly but worth it.

I think a cutting board. You should use a plastic one not a wooden one. It should be washed in very hot soapy water after each use. I always chop my vegetables first and my meat last.

Best is also to use separate cutting boards for veggies, meat and chicken.