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


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Unread 09-23-2008, 09:30 AM   #1
tommykendall
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Default Cutting Board Cleanup

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.
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Unread 09-23-2008, 09:57 AM   #2
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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.
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Unread 09-23-2008, 09:58 AM   #3
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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.
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Unread 09-23-2008, 03:13 PM   #4
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Quote:
Originally Posted by big brother smoke View Post
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
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Unread 09-23-2008, 03:37 PM   #5
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I use a teaspoon per gallon of water.

Thanks, I figured you would like it!
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Unread 09-23-2008, 04:03 PM   #6
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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.
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Unread 09-23-2008, 04:26 PM   #7
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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.
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Unread 09-23-2008, 05:42 PM   #8
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Is there any problem with using the dish washer?
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Unread 09-23-2008, 09:53 PM   #9
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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.
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Unread 09-25-2008, 08:45 AM   #10
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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. I think I learned about them from either someone here or the cbbqa.org.

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Unread 09-25-2008, 09:03 AM   #11
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Quote:
Originally Posted by BBQchef33 View Post
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.
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Unread 09-26-2008, 02:17 PM   #12
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Quote:
Originally Posted by Rodger View Post
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.
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.
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Unread 10-03-2008, 09:12 AM   #13
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White vinegar also works well as a sanitzer
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Unread 10-03-2008, 09:34 AM   #14
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Quote:
Originally Posted by Marsha View Post
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. 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!

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Unread 10-03-2008, 10:46 AM   #15
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Smoky Mountain Smokers has them for a bit cheaper

here
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