Originally Posted by smokey bandit
But I do believe that in catering or restaurants it is mandatory by the health department to use different cuttingboards etc.
I understand the HD wanting to see or even requiring dif color boards for raw & cooked, there is less chance of an employee using a board that was used for raw meat and not sanitized properly.
Originally Posted by Redheart
I see what you are saying but when I do that, I always cut in vertical storage order so as to reduce potential of danger. In other words. beef, pork then chicken. If I am prepping outside I take no chances and always wash between meats.
Please explain for me, what chances would you be taking if you did not wash the board between meats?
In my mind, if the meat that you're prepping is in good condition and not spoiled or anything, what risk is there of the beef getting something funky from the chicken you just cut before it?
Thanks for the comments everyone!