Cutting Board Cleanup

[tommykendall]

This probably came up before more than once but is it safe to clean poly cutting boards with a bleach product like clorox cleanup? It sure helps to whiten them up but leaves a bleach scent for a while afterward... but so does soap on your hands after you wash them.

[Arlin_MacRae]

I always clean my poly board with regular soap, then follow up with Clorox spray. I let that sit a couple of minutes then scrub it in good and rinse well. By the time I use the board again the bleach smell is gone.

[big brother smoke]

TK, at home, yes clorox clean-up works. However, commercially you need to wash them in hot soapy water, rinse and place in sanitzed solution of bleach and water for a few seconds then let air dry.

When I use them for poultry and fish, I use hot soapy bleachy water to wash and do as stated above.

[HB-BBQ]

TK, at home, yes clorox clean-up works. However, commercially you need to wash them in hot soapy water, rinse and place in sanitzed solution of bleach and water for a few seconds then let air dry.
How diluted should the solution be, it seems that there would still be a residue after air drying?

BTW nice avatar you have there :mrgreen:

[big brother smoke]

I use a teaspoon per gallon of water.

Thanks, I figured you would like it!:biggrin:

[Rodger]

You can also use the dry powder mix that the homebrewers use to sterilize their plastic wares. Easier to carry with you, just mix with water. Sorry, can't remember the name of the product. :icon_blush:

[BBQchef33]

To Sanitize: Pots, pans, glasses, dishes, and utensils 1/4 cup bleach 4 gallons warm water (75 °F - 110 °F) soak for 1 minute air dry

To Sanitize: Tables, counters, food processing equiptment 1 tablespoon bleach in 1 gallon warm water
(75 °F - 110 °F) apply solution air dry

Chlorine bleach exposed to water over 110* is rendered pretty much useless. So a bleach soaking and then hot rinse should get rid of the residue and everything is coodie fee.

[jonboy]

Is there any problem with using the dish washer?
jon

[BBQchef33]

dishwasher santizes well, but leaves the staining... a bleach bath gets the plastic cutting boards back to white.

Its getting rid of the bleachy smell afterwards. i use hot water and then airdry.

[Marsha]

We have started using disposable cutting sheets for both vending and catering events. I LOVE those things. And we use a separate one each for beef, pork or chicken. I get them from www.Daydots.com (http://www.daydots.com/). I think I learned about them from either someone here or the cbbqa.org.

https://www.daydots.com/Assets/prodshot/30214-00-00.jpg

[tommykendall]

To Sanitize: Pots, pans, glasses, dishes, and utensils 1/4 cup bleach 4 gallons warm water (75 °F - 110 °F) soak for 1 minute air dry

To Sanitize: Tables, counters, food processing equiptment 1 tablespoon bleach in 1 gallon warm water
(75 °F - 110 °F) apply solution air dry

Chlorine bleach exposed to water over 110* is rendered pretty much useless. So a bleach soaking and then hot rinse should get rid of the residue and everything is coodie fee.

I didn't realize that it's all about the math. Thanks.

[beerguy]

You can also use the dry powder mix that the homebrewers use to sterilize their plastic wares. Easier to carry with you, just mix with water. Sorry, can't remember the name of the product. :icon_blush:

1 STEP is the no rinse powder cleaner I use in brewing. Never thought to use it "on the road" to clean polyboards. Thanks for the tip.

[Steve in N. TX]

White vinegar also works well as a sanitzer

[PatioDaddio]

We have started using disposable cutting sheets for both vending and catering events. I LOVE those things. And we use a separate one each for beef, pork or chicken. I get them from www.Daydots.com (http://www.daydots.com/). I think I learned about them from either someone here or the cbbqa.org.Amen! I get them from DayDots as well. I use five per comp -- one for each category prep, and one for turn-in prep. They hold up very well. I'll never wash a cutting board at a comp again!

John

[ulikabbq]

Smoky Mountain Smokers has them for a bit cheaper

here (http://store.smokymountainsmokers.com/pd_singleuse.cfm)

[PatioDaddio]

Smoky Mountain Smokers has them for a bit cheaperNot if you have to ship to Idaho ($19.85). I get them for about $35 to my door.

John

[Marsha]

The ground shipping on those to my house is $21.76. Ouch!

[lunchlady]

I gotta tell ya... IMO it is worth EVERY PENNY to me AND my team to buy the disposables (Smoky Mountain SMokers brand)... and we get 'em shipped to Massachusetts. eek!

To not have to clean nasty, glop-covered cutting boards... not only saves my dishwater (and my sanity) but it is absolutely fantastic to just throw them AWAY!!!!

(tip - I've been known to turn them over for another use)

[txschutte]

I use the disposables as well. My HD inspector loves the fact that my cleanup is greatly reduced, meaning no chance of having tainted boards due to improper cleaning.

[PatioDaddio]

I'd bet that the Smokey Mountain disposable cutting boards come from the same plant as the DayDots.com ones. I pound the snot out of mine with VERY sharp knives and I have yet to leak a drop. They are worth their weight in walks. :wink: :-D

John

Obligatory Disclaimer: I am not affiliated with DayDots in any way. I am just a very satisfied customer.

[TOPS BBQ]

I finally orded some of the Daydot cutting boards and used them for a competition this last weekend. I as well as my teammates will be using them for now on. Not having to wash cutting boards over and over again is great.

[KuyasKitchen]

What are these disposable boards made from?

[Jorge]

Primarily paper, I think. I used them at Thanksgiving and they made life soooo much easier! I had ham, turkey, prime rib, and other stuff to slice or chop. It was worth every penny in convenience and time saved.

[TOPS BBQ]

We have started using disposable cutting sheets for both vending and catering events. I LOVE those things. And we use a separate one each for beef, pork or chicken. I get them from www.Daydots.com (http://www.daydots.com/). I think I learned about them from either someone here or the cbbqa.org.

https://www.daydots.com/Assets/prodshot/30214-00-00.jpg

FYI - I got a Day Dots catalog in the mail and it had a promo code for buy one get one free and another for 25% off of an order. Just ordered four pkgs of these boards, pretty much ended up getting one free using the 25% discount.

I don't have the catalog in front of me, but they have Thermopen thermometers for $46.00 each. No minimum order. I look on-line and they don't have them, but it was definitely in the catalog.

Oh yeah: Promo Code for buy one get one free "P4044" or 25% off "P4044" No quotes. When ordering online, the discount is not shown immediately. I called and they said they verify the code and then apply it.

[thillin]

FYI - I got a Day Dots catalog in the mail and it had a promo code for buy one get one free and another for 25% off of an order. Just ordered four pkgs of these boards, pretty much ended up getting one free using the 25% discount.

I don't have the catalog in front of me, but they have Thermopen thermometers for $46.00 each. No minimum order. I look on-line and they don't have them, but it was definitely in the catalog.

Oh yeah: Promo Code for buy one get one free "P4044" or 25% off "P4044" No quotes. When ordering online, the discount is not shown immediately. I called and they said they verify the code and then apply it.

They let you use both promo codes for 1 order? They're fairly close to me, so luckily I can pick up my orders at the warehouse. Saves me some. But the disposable boards are totally worth it.

[TOPS BBQ]

FYI - I got a Day Dots catalog in the mail and it had a promo code for buy one get one free and another for 25% off of an order. Just ordered four pkgs of these boards, pretty much ended up getting one free using the 25% discount.

I don't have the catalog in front of me, but they have Thermopen thermometers for $46.00 each. No minimum order. I look on-line and they don't have them, but it was definitely in the catalog.

Oh yeah: Promo Code for buy one get one free "P4044" or 25% off "P4044" No quotes. When ordering online, the discount is not shown immediately. I called and they said they verify the code and then apply it.

Forget I mentioned this. I was going to use the buy one get one free promo for it, but I read the wrong label. They are selling them for $100+:shock:

[TOPS BBQ]

They let you use both promo codes for 1 order? They're fairly close to me, so luckily I can pick up my orders at the warehouse. Saves me some. But the disposable boards are totally worth it.

Sorry. Only one promo code per order.

[BigBarry]

CAUTION!!! There seems to be some earlier confusion between bleach and Clorox Cleanup Cleaner with Bleach.

They are not the same. The cleaner has surficants and detergents and must be used non-diluted for it to disinfect. That residue you feel is detergents and you might not want that on a cutting board. The clorox site makes no mention either way about cutting boards or food prep items.

Straight bleach should be diluted as per FAQ: http://www.clorox.com/products/usage.php?prod_id=clb

General Disinfecting

Use the following method to disinfect hard, nonporous surfaces at home:

Create bleach solution using ¾ cup Clorox® Regular-Bleach per gallon of water.
Wash, wipe or rinse items/area with water, then apply solution.
Let stand 5 minutes.
Rinse thoroughly and air dry.
FAQ for cleanup product:

http://www.clorox.com/products/faqs.php?prod_id=ccu

[BlazinSS934]

I use different colored cutting boards to help reduce cross contamination. to clean the meat and poultry . I use softscrub with bleach or clorox clean up and let that sit for at least 10 min. then i rinse and wash with regular soap

[early mornin' smokin']

ive worked in restaurants for a long time. Id say 95% of the places will soak a rag in bleach, place it on the cutting board, and continue the process until all your boards are stacked. Let them sit for about 10 minutes, hot hot hot water rinse and you are good to go.

[PCDoctor_1979]

The HD inspector in our area strongly recommends the color coded boards - one color for raw and another for cooked. It does not save any time in the washing, etc., but it does keep the raw chicken goop away from the sliced brisket!

[PatioDaddio]

There's not much more separation from chicken goop than chuckin' the cutting board when you're done. :idea: As is said, amputation is the only true cure.

John

[KnucklHed BBQ]

CAUTION!!! There seems to be some earlier confusion between bleach and Clorox Cleanup Cleaner with Bleach.

They are not the same. The cleaner has surficants and detergents and must be used non-diluted for it to disinfect. That residue you feel is detergents and you might not want that on a cutting board. The clorox site makes no mention either way about cutting boards or food prep items.

Straight bleach should be diluted as per FAQ: http://www.clorox.com/products/usage.php?prod_id=clb

General Disinfecting


Use the following method to disinfect hard, nonporous surfaces at home:
Create bleach solution using ¾ cup Clorox® Regular-Bleach per gallon of water.
Wash, wipe or rinse items/area with water, then apply solution.
Let stand 5 minutes.
Rinse thoroughly and air dry.
FAQ for cleanup product:

http://www.clorox.com/products/faqs.php?prod_id=ccu

Hmm, this fellow has confused the issue even more...

There is a huge difference between Sanitizing, and Disinfecting!

When you sanitize the goal is to kill a sufficient amount of pathogens and bacterial to reduce the risk of food borne illness - Contact time with your sanitizing solution is critical! Just as it takes time for a fdew shots of whisky to start entering your system, it takes a predetermined amount of time for any sanitizer to kill all of the bugs that may be present.

It also takes time and uses up active ingriediants to work it's way through any soils that may be present. That is why it is absolutely neccessary to have the surface fully cleaned with soap and rinsed with water before applying a sanitizing solution.

Bleach is a good sanitizer but a horrible cleaner. It has no surfactants to help break down fats, protiens etc...

In commercial products when you see "Sanitizer" on its own, it always means that it has no surfactants and therfore the surface must be cleaned first (2 step process). Most of the time is intended to be left to air dry and optionally rinsed after.

Disinfecting means to kill all pathogens and bacteria (think hopital operating room) takes much longer (contact time on surface being disinfected) and is at a much higher concentration of active chemical.

3/4 of a cup of bleach per gallon is NOT a food safe sanitizing solution! That is a disinfecting solution! If you let that air dry on a cutting board with no rinse, theres a chance someone will be getting sick from the chemical

Start reading the labels on your disinfecting/sanitizing products and you'll see that (I love this one) A product like Clorox disinfecting wipes (no clorine) to use properly, the surface must remain VISIBLY wet for 4 min. How??!! That thing is nearly dry when it comes out of the pkg! Yet the commercial looks good doesn't it? THey had you thinking you were killing eveything just by smearing it around on the counter... Lysol spray, batroom cleaners, you name it they all have 3 - 10 min kill claims on disinfecting.

[Ford]

CAUTION!!! There seems to be some earlier confusion between bleach and Clorox Cleanup Cleaner with Bleach.

They are not the same. The cleaner has surficants and detergents and must be used non-diluted for it to disinfect. That residue you feel is detergents and you might not want that on a cutting board. The clorox site makes no mention either way about cutting boards or food prep items.

Straight bleach should be diluted as per FAQ: http://www.clorox.com/products/usage.php?prod_id=clb

General Disinfecting


Use the following method to disinfect hard, nonporous surfaces at home:
Create bleach solution using ¾ cup Clorox® Regular-Bleach per gallon of water.
Wash, wipe or rinse items/area with water, then apply solution.
Let stand 5 minutes.
Rinse thoroughly and air dry.
FAQ for cleanup product:

http://www.clorox.com/products/faqs.php?prod_id=ccu

The HD requires that a food serving establishment use 3 sinks for the cleaning or all materials including cutting boards. By law the wash sink must be large enough to submerge your largest utensil usually a cutting board. Now if it's over half way that's good. Then it must be rinsed in sink #2 and finally rinsed in sink #3 that has the bleach solution. You must use test strips to ensure the right mixture .

For cleaning counters they must be washed with a hot saopy water then risned then sprayed with a solution of bleach water - again tested for concentration. Anybody who takes a Serve Safe course will know all this as well as much more.

[Brew-B-Q]

Does anyone have a link or part number for the Day Dots cutting boards? I'd like to compare shipping costs since the Smokey Mountain boards are $16 to get shipped to IL.

FYI - I got a Day Dots catalog in the mail and it had a promo code for buy one get one free and another for 25% off of an order. Just ordered four pkgs of these boards, pretty much ended up getting one free using the 25% discount.

I don't have the catalog in front of me, but they have Thermopen thermometers for $46.00 each. No minimum order. I look on-line and they don't have them, but it was definitely in the catalog.

Oh yeah: Promo Code for buy one get one free "P4044" or 25% off "P4044" No quotes. When ordering online, the discount is not shown immediately. I called and they said they verify the code and then apply it.

[PatioDaddio]

Here (http://www.lmgtfy.com/?q=day+dots+disposable+cutting+boards) you go... :wink:

John

[Brew-B-Q]

Thanks, I'm familiar with Google. The link you gave me still doesn't get to the cutting boards, though. Says the item is no longer available. Did they stop carrying them?

[PatioDaddio]

It's the first non-sponsored result in the search I sent (http://www.google.com/search?q=day+dots+disposable+cutting+boards&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a).

John

[Brew-B-Q]

So when you click on that link it takes you to a product? I get taken to the daydots site and get the following:
"Unable to locate item [30214-00-00] "

[PatioDaddio]

Hmm... I certainly hope they're not discontinued.

[Brew-B-Q]

I actually just read on the smoke ring that they were discontinued in October.

www.cutandtoss.com has several sizes but I have to look into their pricing a bit more.

[Marsha]

I actually just read on the smoke ring that they were discontinued in October.

www.cutandtoss.com has several sizes but I have to look into their pricing a bit more.

Ohmigosh, Noooo! :sad: I love their cutting boards. I wonder why the were discontinued? During our busy summer vending season those are such a time saver. We also order the chlorine sanitizer test strips and the pan liners for half pans for our steam tables and chafing dishes. When we are vending fast and furious all day and then have to clean and pack up quick at the end of the day the cutting boards and pan liners come in so handy.

[Marsha]

I sent an email to DayDots/EcoLab asking why the disposable cutting sheets were discontinued and they replied "they were low in sales." That was the full extent of their response.

I am going to buy a package of the smaller cutting sheets from Cut 'n Toss to see if they are of good quality before ordering a bunch of the larger ones.

[JD McGee]

We use the day-dot disposables for comps as well...I ordered 60 toward the end of summer using a 25% discount coupon that swamprb had...we got lucky and they were still selling them. I use them at home too...:-P I hope we'll be able to find them before our season starts...we use 4 or 5 per comp.:cool:

[thillin]

That blows since they're right down the road and I would just pick them up. Luckily I have enough to get me through another season. Might have to get with some other locals and put a group order in to bring down the shipping of the others.

[thillin]

If i can't find decent shipping, I'll go with the flexible cutting boards. Use both sides and then discard.

[tmcmaster]

The HD requires that a food serving establishment use 3 sinks for the cleaning or all materials including cutting boards. By law the wash sink must be large enough to submerge your largest utensil usually a cutting board. Now if it's over half way that's good. Then it must be rinsed in sink #2 and finally rinsed in sink #3 that has the bleach solution. You must use test strips to ensure the right mixture .

For cleaning counters they must be washed with a hot saopy water then risned then sprayed with a solution of bleach water - again tested for concentration. Anybody who takes a Serve Safe course will know all this as well as much more.

I have nothing to add, other than that is monumentally important information...

[TOPS BBQ]

If i can't find decent shipping, I'll go with the flexible cutting boards. Use both sides and then discard.


Well if you are looking for the DayDots disposable cutting boards, stop. I just got off the phone with EcoLab (they bought out DayDots) customer service and they discontinued these.:mad: They said they didn't sell enough to warrant stocking them. They couldn't tell me where I could find the original manufacturer.:icon_frow

I only have about 40 left, so I am going to take great care in using them now.

On edit: I guess everyone already knew this. I just looked back a few posts. Damn, I'm still p.o.'d

On edit again: Looks like Cut & Toss has the same board, just a little more pricey.

[PatioDaddio]

FYI - You can get them through Cut & Toss (http://www.cutandtoss.com/pricing.htm).

John

[dewkster56]

Just ordered a 100 from http://Cut & Toss fast delivery 2 days

[tony76248]

Ordered three packs of 30 from smokey mountain smokers. They cost me $99 total which included shipping. That is just over $1 each.

[CBQ]

Smoky Mountain Smokers still has them, but they not longer print anything on the boards. :cry: The ruler was handy.

cutandtoss.com does print on them, and will also do custom printing. Looking at my old SMS printed board and the cutandtoss board, the printing is exactly the same down to the patent number, so it is likely that cutandtoss is the source for SMS, or they are both getting them from the same place. It's the same product.

For me the boards from SMS (even with shipping) are less expensive than cutandtoss.

[worknomore]

I use food grade hydrogen peroxide(I think its at 35% concentration) diluted down with water and vinegar in 2 separate spray bottles. I spray with one then spray over it with the other. Then let air dry. I try to avoid bleach and from what I have read this is more powerful a disinfectant than even bleach and not toxic. I use it on sinks, counter tops. cutting board, anything I want to disinfect.

[Al Czervik]

Wow... just read through this whole thread and I must say I am impressed... :thumb: