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


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Unread 10-03-2008, 02:27 PM   #16
PatioDaddio
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Quote:
Originally Posted by ulikabbq View Post
Smoky Mountain Smokers has them for a bit cheaper
Not if you have to ship to Idaho ($19.85). I get them for about $35 to my door.

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Unread 10-03-2008, 05:24 PM   #17
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The ground shipping on those to my house is $21.76. Ouch!
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Unread 10-05-2008, 07:08 PM   #18
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I gotta tell ya... IMO it is worth EVERY PENNY to me AND my team to buy the disposables (Smoky Mountain SMokers brand)... and we get 'em shipped to Massachusetts. eek!

To not have to clean nasty, glop-covered cutting boards... not only saves my dishwater (and my sanity) but it is absolutely fantastic to just throw them AWAY!!!!

(tip - I've been known to turn them over for another use)
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Unread 10-05-2008, 07:59 PM   #19
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I use the disposables as well. My HD inspector loves the fact that my cleanup is greatly reduced, meaning no chance of having tainted boards due to improper cleaning.
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Unread 10-06-2008, 11:31 PM   #20
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I'd bet that the Smokey Mountain disposable cutting boards come from the same plant as the DayDots.com ones. I pound the snot out of mine with VERY sharp knives and I have yet to leak a drop. They are worth their weight in walks.

John

Obligatory Disclaimer: I am not affiliated with DayDots in any way. I am just a very satisfied customer.
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Unread 10-20-2008, 02:05 PM   #21
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I finally orded some of the Daydot cutting boards and used them for a competition this last weekend. I as well as my teammates will be using them for now on. Not having to wash cutting boards over and over again is great.
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Unread 12-12-2008, 12:16 PM   #22
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What are these disposable boards made from?
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Unread 12-12-2008, 12:24 PM   #23
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Primarily paper, I think. I used them at Thanksgiving and they made life soooo much easier! I had ham, turkey, prime rib, and other stuff to slice or chop. It was worth every penny in convenience and time saved.
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Unread 04-13-2009, 01:17 PM   #24
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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.

FYI - I got a Day Dots catalog in the mail and it had a promo code for buy one get one free and another for 25% off of an order. Just ordered four pkgs of these boards, pretty much ended up getting one free using the 25% discount.

I don't have the catalog in front of me, but they have Thermopen thermometers for $46.00 each. No minimum order. I look on-line and they don't have them, but it was definitely in the catalog.

Oh yeah: Promo Code for buy one get one free "P4044" or 25% off "P4044" No quotes. When ordering online, the discount is not shown immediately. I called and they said they verify the code and then apply it.
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Unread 04-13-2009, 08:39 PM   #25
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Quote:
Originally Posted by TOPS BBQ View Post
FYI - I got a Day Dots catalog in the mail and it had a promo code for buy one get one free and another for 25% off of an order. Just ordered four pkgs of these boards, pretty much ended up getting one free using the 25% discount.

I don't have the catalog in front of me, but they have Thermopen thermometers for $46.00 each. No minimum order. I look on-line and they don't have them, but it was definitely in the catalog.

Oh yeah: Promo Code for buy one get one free "P4044" or 25% off "P4044" No quotes. When ordering online, the discount is not shown immediately. I called and they said they verify the code and then apply it.
They let you use both promo codes for 1 order? They're fairly close to me, so luckily I can pick up my orders at the warehouse. Saves me some. But the disposable boards are totally worth it.
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Unread 04-14-2009, 10:28 AM   #26
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Quote:
Originally Posted by TOPS BBQ View Post
FYI - I got a Day Dots catalog in the mail and it had a promo code for buy one get one free and another for 25% off of an order. Just ordered four pkgs of these boards, pretty much ended up getting one free using the 25% discount.

I don't have the catalog in front of me, but they have Thermopen thermometers for $46.00 each. No minimum order. I look on-line and they don't have them, but it was definitely in the catalog.

Oh yeah: Promo Code for buy one get one free "P4044" or 25% off "P4044" No quotes. When ordering online, the discount is not shown immediately. I called and they said they verify the code and then apply it.
Forget I mentioned this. I was going to use the buy one get one free promo for it, but I read the wrong label. They are selling them for $100+
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Unread 04-14-2009, 10:29 AM   #27
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Quote:
Originally Posted by thillin View Post
They let you use both promo codes for 1 order? They're fairly close to me, so luckily I can pick up my orders at the warehouse. Saves me some. But the disposable boards are totally worth it.
Sorry. Only one promo code per order.
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Unread 04-14-2009, 11:29 AM   #28
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CAUTION!!! There seems to be some earlier confusion between bleach and Clorox Cleanup Cleaner with Bleach.

They are not the same. The cleaner has surficants and detergents and must be used non-diluted for it to disinfect. That residue you feel is detergents and you might not want that on a cutting board. The clorox site makes no mention either way about cutting boards or food prep items.

Straight bleach should be diluted as per FAQ: http://www.clorox.com/products/usage.php?prod_id=clb

General Disinfecting

Use the following method to disinfect hard, nonporous surfaces at home:
  1. Create bleach solution using ¾ cup Clorox® Regular-Bleach per gallon of water.
  2. Wash, wipe or rinse items/area with water, then apply solution.
  3. Let stand 5 minutes.
  4. Rinse thoroughly and air dry.
FAQ for cleanup product:

http://www.clorox.com/products/faqs.php?prod_id=ccu
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Unread 04-27-2009, 09:50 AM   #29
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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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Unread 05-18-2009, 02:44 PM   #30
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ive worked in restaurants for a long time. Id say 95% of the places will soak a rag in bleach, place it on the cutting board, and continue the process until all your boards are stacked. Let them sit for about 10 minutes, hot hot hot water rinse and you are good to go.
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