Bacteriological quality of working surface and decontamination method of cutting board were investigated to improve the hygienic quality of Hanwoo beef during distribution. Total bacterial wont on plastic working surface was decreased 1 log_(10) unit by wipe with disposable paper towels and cotton clothes but decreased 2 log_(10) unit by wipe with cotton cloth soaked in 1% lactic acid. Effect of lactic acid applied with cotton clothes on the decontamination was better on stainless steel surface than on plastic and wood. Viable cell counts of Listeria monocytogenes and Escherichia coli on artificially contaminated cutting board decreased below 10 after dipping the board in commercial anionic detergent(0.15%) and disinfectant(0.35%) for 5 min, respectively. Viable cells of cutting boards contaminated experimentally with L. monocytogenes and E. coli was decreased about 2∼4 log_(10) unit by the dipping in various organic acids for 30 seconds such as acetic, lactic, fumaric and propionic. Decontamination effect of the organic acids on wood was lower than that of plastic or stainless steel cutting board.