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Food Handling General Discussion General and open discussion for food handling and safety.

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Unread 08-01-2006, 07:19 PM   #31
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We have 3 plastic ones and they have gotten pretty sliced up over the years. Ive been thinking about replacing/upgrading. Never heard of bamboo before. So you guys recommend it?

Also, Ive been wanting a good butcher block table for the kitchen. Anybody know where I can find one. Im thinking small like 3 foot square or there-abouts.
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Unread 08-02-2006, 06:25 AM   #32
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Originally Posted by nancee
We use the giant plastic ones from the restaurant supply houses, Through the years we have had various problems with health departments over the appearence of the boards even though they are cleaned and bleched constantly. We finally sprung for new ones before Harpoon and they sure didn't look new very long! I would not dare to bring wood on the circuit; the health inspectors can be ...shall we say eccentric?
Interesting that the health inspectors are allowed to be eccentric when everything I have read indicates that wood both has graws and stores less bacteria than plastic and clean better as well. Preference is one thing but the ability to make decisions based on it by professional people who are supposed to keep up with what the rules are is another.? Oh well bureaucracy!
Charlie Beasley
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