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

Quote:
Originally Posted by Jd1 View Post
At the risk of stating the obvious, why don't people prepare the veggies etc first and prepare raw meat as the last item. No worries about cross contamination then (although you might have a couple or three extra bowl to wash up).
Once raw meat hits the cutting board it is not used for anything afterwards and ends up in the dirty dishes pile right away to avoid an accidental use.
The other alternative is to have two cutting boards on the go. Not really rocket science!
I am more worried abouut my thawing habbits and leaving dishes out to cool before they go into the fridge for leftovers.
Lots of restaurants have color coded plastic cutting boards////red for meats...green for veggies etc. My point to the use of the cutting board is that a trained person would do exactly as you said provided it was being all done at the same time.
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