SailNet Community - View Single Post - The Galley - Must Haves, Don't Needs & Wish List
View Single Post
  #88  
Old 01-01-2013
chef2sail's Avatar
chef2sail chef2sail is offline
Senior Member
 
Join Date: Nov 2007
Location: Maryland
Posts: 7,009
Thanks: 29
Thanked 55 Times in 51 Posts
Rep Power: 7
chef2sail will become famous soon enough
Send a message via AIM to chef2sail
Re: The Galley - Must Haves, Don't Needs & Wish List

Quote:
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.

Dave
__________________

To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
___________________________
S/V Haleakala (Hawaiian for" House of the Sun")
C&C 35 MKIII Hull # 76
Parkville, Maryland
(photos by Joe McCary)
Charter member of the Chesapeake Lion posse

Our blog-
To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.


“Sailing is just the bottom line, like adding up the score in bridge. My real interest is in the tremendous game of life.”- Dennis Conner
Reply With Quote Share with Facebook