Tagged Questions
12
votes
2answers
331 views
When should cutting boards be replaced?
From a food safety perspective, under what conditions should a plastic or wood cutting board be replaced?
I have a plastic one that developed a crack that goes through both sides of the board. I ...
4
votes
1answer
948 views
Safety of glues in wooden chopping boards
It seems to be becoming more difficult over time to get a wooden chopping board that isn't made of separate pieces of wood that are glued together.
I did find some sites discussing how to choose a ...
4
votes
3answers
1k views
What is the danger in cross contamination?
This question was prompted by this one on how to clean tools to prevent cross contamination. I wanted to ask it in the comments but realized it might be better as a separate question.
Do I need to be ...
6
votes
2answers
3k views
Can I use the same board for meat and vegetables?
I've heard that it's not good to use the same board for vegetables and meat, not only when you are making a salad but in general. Something about the bacteria in dirt and the bacteria in the meat is a ...
17
votes
4answers
2k views
How do you properly clean a cutting board and knife to prevent cross contamination?
I have one very nice cutting board that I like to use with my chef's knife. Because I only use this single cutting board and chef's knife, if I have a recipe that calls for cutting raw meat as well ...
13
votes
1answer
1k views
Best chopping board material for meat
I've heard that using a wooden chopping board for cutting meat is not very hygienic as it is a porous material. If that is the case, then what would a chopping board ideally be made out of when ...
