Thermophilic Campylobacter, specifically Campylobacter jejuni and Campylobacter coli, and Salmonella enterica are major causes of bacterial gastrointestinal food-borne infection. Survival of both Campylobacter and Salmonella on food associated surfaces is a significant risk which contributes to its spread along the food chain. This study examined the transfer of two strains each of C. jejuni, C.coli, Salmonella Enteritidis and Salmonella Typhimurium from chicken meat to a knife or scissors used with a plastic or wooden chopping board. Each strain of Campylobacter and Salmonella at ~108cfu/ml was inoculated (5ml) onto 25g chicken breast meat with skin and allowed to attach (10min). The meat was cut with either a knife or scissors on either a plastic or wooden chopping board. Numbers of pathogens transferred from the meat onto these surfaces were enumerated. The surfaces were subsequently rinsed with water only or rinsed with water and wiped with a kitchen towel to mimic common cleaning practices in a kitchen and numbers of pathogens were enumerated again. Bacterial numbers were determined on thin layer Campylobacter blood-free selective agar or xylose deoxycholate agar for Campylobacter and Salmonella respectively. Attachment of all Salmonella strains to chicken meat (~7.0 -7.8 log cfu/cm2) was higher as compared to all Campylobacter strains (~4.6 – 6.6 log cfu/cm2). All four strains of Salmonella demonstrated a higher transfer of numbers (~1.9 – 6.3 log cfu/cm2) as compared to Campylobacter (~1.1-3.9 log cfu/cm2). Transfer rate of Campylobacter and Salmonella strains from chicken meat onto all surfaces examined was between ~0 – 21.1%. The highest rate of transfer (~21.1%) among both pathogens was apparent for C. coli 2875 transferred from the meat onto scissors. Most cleaning and rinsing treatments significantly reduced (p<0.05) numbers of both pathogens (~0.1 - 4.1 log cfu/cm2) transferred onto all surfaces investigated. Our study provides insight into risks associated with Campylobacter and Salmonella transfer from poultry onto common surfaces used in poultry processing and preparation.