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


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Old 05-26-2006, 07:03 AM   #16
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For cutting boards, I have the white plastic stuff, use it often. when it does get ridges in it, it's like my yaks, I can either scrape it a bit to smooth them out, or a small amount of heat from a torch will reduce the hills and valleys. I also make it a habit of using a corian cutting board that I got in maine. very nice. I usually pop both into the dishwasher after I had clean to get it as sanitized as possible. I really need to make a blue meat cutting board and a white everything else cutting board. Scott
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Old 05-26-2006, 07:12 AM   #17
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I have corian countertops, but never cut on them, as it's hard on my knives. If I get some sort of windfall, I'd consider a thick butcher block island, like 24" thick, with knife slots on one side.
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Old 05-26-2006, 09:02 AM   #18
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Quote:
Originally Posted by big brother smoke
I use color coded boards i.e. brown = cooked meats; red= raw;
yellow = raw poultry, etc. Bleach and soap to clean.
I use the same boards as smoke, When you have imune systems problems like me I have to be anal about the boards and make sure they get cleaned so that cross contamination isnt an issue. Different colors for different items. The only difference is after a quick bleach scrub (I keep a spray bottle of bleach & water under the sink) mine go into the diswasher just to make sure.
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Old 05-26-2006, 09:53 AM   #19
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I use both wood and Bamboo. The bamboo seems to be very durable and relatively maintenance free. My wood board, which is probably 15 years only and is end grain Maple has been been rode hard and put up wet but just seems to get better with age. It dishes a bit but still my favorite.
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Old 05-26-2006, 05:37 PM   #20
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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.
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Old 05-26-2006, 06:03 PM   #21
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Quote:
Originally Posted by Sledneck
I think i have a piece of butcher block left over from a job that is
2'-0" X 7-0" X 1 1/2" thick. If anybody round here wants a piece cut off of it let me know the size. Its brand new in the box

Hey Steve if your offer still stands and there is enough I would love a piece. Say 2X2
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Old 05-27-2006, 04:47 PM   #22
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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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Old 07-21-2006, 09:35 AM   #23
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We typically use the wood. Much better on the knives. But...for chicken we use the white plastic ones. But only while the surface stays smooth enough to clean properly. Once they are chopped up we toss them.
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Old 07-21-2006, 10:53 AM   #24
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Quote:
Originally Posted by GIRLYQUE
We typically use the wood. Much better on the knives. But...for chicken we use the white plastic ones. But only while the surface stays smooth enough to clean properly. Once they are chopped up we toss them.
Never thought of this before but why not sand them down a little with a Makita hand-held finisher?
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Old 07-21-2006, 10:56 AM   #25
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The plastic boards, when "Chopped up" Can be sanded quite a few times in order to get the surface smooth again. I do mine every so often. When you work with them day after day, sometimes it's easy not to notice that they are indeed due for a resurfacing and a good bleaching.
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Old 07-28-2006, 09:27 AM   #26
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WE use all kinds different stuff for different things. WE label the white sani-safe ones with the designation on the edge. Since they are smooth on both sides, one is labeled "moo" with black arrow, "oink" with red arrow, and then another board is "cluck". I like the smooth and "blood trough" models depending on what you are doing. I use some of that new shelf liner stuff that is non-skid to keep from cutting any digits off of my hands from board slide...very handy in a humidity rich environment, like a contest.

WE have a butcher block made out of Texas Long Left Pine, it is nice for veggies and stuff I don't do a lot of meat as it requires a bit of upkeep and sanding it is a bit of like something you would see on ESPN great outdoors games. I have several other maple boards that travel with us for slicing at turn in time.

On the subject of the plastic boards, we usually toss them once they get cut up. According to the Sani-safe and Vollrath folks that is the best thing to do. I keep a couple in the garage to use as carry platters for hot items they make great trivets for the table. For cleaning them while they are still good I wash them really well and spray with clorox-water and let air dry. Supposedly that kills all the stuff that makes you have to lay on the floor and count the bathroom tiles.

I think the best boards are the one that feel best for you, and don't tear up your good knives.
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Old 07-28-2006, 10:00 AM   #27
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I use plastic. I've got three that I'm constantly washing so as to minimize the possibility of cross-contaminiation. They've held up pretty well over the years.

On a related note, at work we're experimenting with making signs out of Corian. We ordered a few 2 x 3 cutting boards and are putting vinyl letters on them. It's kinda cool.
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Old 07-28-2006, 05:13 PM   #28
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Quote:
Originally Posted by VitaminQ
On a related note, at work we're experimenting with making signs out of Corian. We ordered a few 2 x 3 cutting boards and are putting vinyl letters on them. It's kinda cool.
Corian sounds like some tough stuff.
http://www2.dupont.com/Corian/en_GB/uses_apps/food.html
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Old 07-30-2006, 11:06 AM   #29
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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?
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Old 08-01-2006, 01:18 AM   #30
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Isn't corian very hard? Does it dull blades quickly?


I noticed that in the brochure for Corian countertops they had a wood cutting board.
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