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post #88 of Old 01-01-2013
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Re: The Galley - Must Haves, Don't Needs & Wish List

Originally Posted by wingNwing View Post
Hey Shawn, happy new year! While you're here, could you comment on the cutting board thing? If ours is plastic, but only used for vegetables, are we okay? Vinegar wipe sounds good?
Shawn and I disagree about this. Wood cutting boards are not permitted by 98% of the Health departments accross the country. The main reason is the porus nature of the wood which prevents it from become easy to clean and sanitizable. The old way in restauants was to bleach them, but thats not good for the environment either.

Jaye, Just because you use vegeatables on it doesnt mean its not dangerous. In fact some fruits and vegeatbles are the most dangerous items you deal with. Many salaonaella outbreaks have been caused by cross contamination of cutting an underwashed melon on a cutting board, not washing the boad properly because it was a fruit, and then cutting another veggie like cucumbers. The melon may carry fecal material ( it grows on the ground in fields where people who pick them sh.t and the skin can be teaming with microorganisms. Do not get a false sense of security beacuse you are using vegeatbles as the possiblilty of cross contamination is present.

Our wood cutting board on our stove is for decoration only. We have a cheaper, more lightwieght semi plastic one which we throw out every 3 years or so. Its easy to clean.

Proper cleaning of food preparation surfaces requires 3 steps. Wash....rinse...sanitize. Sanitize can either be heat (180 degrees) or chemical We have a spray bottle on board of sanitizer ( usually a quatranary solution).and it is left to air dry not dried off. Vinegar is not a quatranary solition and will retard microorganism growth by ph change, but will not prevent it entirely. The best policy is wash...rinse...sanitize.


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