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Unread 05-27-2006, 04:47 PM   #22
The Woodman
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Quote:
Originally Posted by bbqbull
I use strictly plastic cutting boards. I dont use them for prep unless trimming fat or pulling membranes off ribs. Then into hot soapy water, then bleach water rinse. When prepping done/cooked food, One board for each item. Then hot soapy water and bleach rinse again.
Same here. HDPE wash, rinse, sanitize. I work for a company that was selling them and when we closed out the line, I bought 20 -24x24" boards. They are yellow and blue for HAACP designation (think it's poultry and fish?) I'm set for the next 10 years! Woody
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