The objective of this work was to quantify the crosscontamination of Listeria monocytogenes from raw to cooked food through different material cutting boards. Transferring experiments were performed to mimic the food preparation process. The marinated pig tongue sample was inoculated with 1mL initial bacterial suspension then put there about 15min before splitting. The cucumber was split on the cutting board at the same position of tongue. Meanwhile, transfer rates from marinated pig tongue to cutting boards and cutting boards to cucumber under various common four scenarios were also determined. Building exposure assessment model of food in different operating modes in the kitchen simulation environment and comparing incidence rate after consumers eating contaminated food dealing with different cutting boards. The results showed that each set of transfer rates proved to be changing in a certain range, and transfer rates of different material cutting boards under the same scenarios varied significantly over experiments （P<0.05). The exposure assessment model of foodborne pathogens from meats to readytoeat vegetables showed the crosscontamination with some potential risks to consumers. And the risk of wood cutting board was higher significantly than that of the other two kinds of material cutting boards.