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Unread 04-27-2009, 08:50 AM   #29
Knows what a fatty is.
Join Date: 04-21-09
Location: Hicksville, Long Island, NY
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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
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