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I don't need to pass hygeine ratings, so fortunately I don't need these.
I have a 60x40 end grain chopping board, and when I have particularly staining, smelly or contaminating foods, I usually put a flexible cutting mat on top, that then goes straight in the dish washer.
I also have 2 Hasegawa boards that I don't use so much at the moment because they are a little to large to easily wash up in my sink.
Acliff
Just in case youre serious about these - They warp quite badly after a while (unless you buy the bonkers thick ones), and they shed plastic into your food.