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Old 07-24-2011
chef2sail chef2sail is offline
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Dave/ Shaun,

Knowing both of you guys personally, I would expect a "higher" quality of kitchen awareness from you both. I do not beleive the average boater takes such precautions.

The key here is that you properly sanitize. So how many people here actually do you think actually spray the boards with a bleach or white vinegar solution after each task.I am still waiting here for more raised hands. I applaud your use of a "sanitizer" and agree about using seperate boards for poultry. Wonder how many people actually do that besides us? Still no other hands...huh..

I would bet the average boat they only wash the boards with soap and water and let air dry. Ill bet also they have only one cutting board also.

Its probably why the FDA demands for no wooden boards in a commercial establishment take place. It is based on what the average person or establish does.

Quote:
Seriously, no visible sign of growth on the boards.
Of course you cant see the bacteria that gets you ill

I will continue to eact anything Dave and Shaun make, not only will the quality be top notch, but it will be safe also. grin...grin

Dave
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