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Old 04-16-2013
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Re: Restoring those plastic sink cover cutting board things...

Actually I think home kitchens are far more bacteria laden than commercial kitchens. Many in the industry are aware of the food handling rules such as cook to temps, reheat temps, sanitizing , amount of time to keep leftovers , cooling of foods and they are inspected and required to have t least one person there during operation hours certified.

The reasons are obvious. They prepare food a head of time for service maybe the next day where t home it's usually, prepare, cook, eat in one process. They are also responsible or getting large numbers sick at once where t home it just a small few. These re just a few reasons.

I have found very few people understand how to handle food or clean and sanitize properly at home. Very few know cook o, reheat temps to kill bacteria. Most cool down or thaw improperly. Lots of cross contamination issues. People do crazy things like leave opened peanut butter and butter unrefrigerated. Cool pots of soup on the counter. Don't date or follow dates of food in the reefer. Most don't use gloves when preparing foods. Most don't wash clean and sanitize when preparing or using cutting boards through the process of switching tasks.
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