Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Food Handling General Discussion General and open discussion for food handling and safety. |
|
Thread Tools |
11-03-2009, 03:27 PM | #31 |
Full Fledged Farker
Join Date: 11-01-09
Location: West Des Moines, IA
|
The HD inspector in our area strongly recommends the color coded boards - one color for raw and another for cooked. It does not save any time in the washing, etc., but it does keep the raw chicken goop away from the sliced brisket!
__________________
Brian Sweeney - CBJ #3691 - '77 Step Van Mobile Kitchen, Horizon Marshall, WSM with Pro Q Stacker, Weber Kettle & Smokey Joe GOLD. "Any sufficiently advanced technology is indistinguishable from magic" - Clarke's Third Law |
11-05-2009, 12:05 AM | #32 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
|
There's not much more separation from chicken goop than chuckin' the cutting board when you're done. As is said, amputation is the only true cure.
John |
11-05-2009, 09:25 AM | #33 | |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
|
Quote:
There is a huge difference between Sanitizing, and Disinfecting! When you sanitize the goal is to kill a sufficient amount of pathogens and bacterial to reduce the risk of food borne illness - Contact time with your sanitizing solution is critical! Just as it takes time for a fdew shots of whisky to start entering your system, it takes a predetermined amount of time for any sanitizer to kill all of the bugs that may be present. It also takes time and uses up active ingriediants to work it's way through any soils that may be present. That is why it is absolutely neccessary to have the surface fully cleaned with soap and rinsed with water before applying a sanitizing solution. Bleach is a good sanitizer but a horrible cleaner. It has no surfactants to help break down fats, protiens etc... In commercial products when you see "Sanitizer" on its own, it always means that it has no surfactants and therfore the surface must be cleaned first (2 step process). Most of the time is intended to be left to air dry and optionally rinsed after. Disinfecting means to kill all pathogens and bacteria (think hopital operating room) takes much longer (contact time on surface being disinfected) and is at a much higher concentration of active chemical. 3/4 of a cup of bleach per gallon is NOT a food safe sanitizing solution! That is a disinfecting solution! If you let that air dry on a cutting board with no rinse, theres a chance someone will be getting sick from the chemical Start reading the labels on your disinfecting/sanitizing products and you'll see that (I love this one) A product like Clorox disinfecting wipes (no clorine) to use properly, the surface must remain VISIBLY wet for 4 min. How??!! That thing is nearly dry when it comes out of the pkg! Yet the commercial looks good doesn't it? THey had you thinking you were killing eveything just by smearing it around on the counter... Lysol spray, batroom cleaners, you name it they all have 3 - 10 min kill claims on disinfecting.
__________________
1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator “We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz |
|
11-05-2009, 01:25 PM | #34 | |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
|
Quote:
For cleaning counters they must be washed with a hot saopy water then risned then sprayed with a solution of bleach water - again tested for concentration. Anybody who takes a Serve Safe course will know all this as well as much more.
__________________
Ford Retired competition cook. BBQ mentor. |
|
12-11-2009, 08:33 AM | #35 | |
is one Smokin' Farker
Join Date: 05-27-08
Location: Wauconda, IL
|
Does anyone have a link or part number for the Day Dots cutting boards? I'd like to compare shipping costs since the Smokey Mountain boards are $16 to get shipped to IL.
Quote:
|
|
12-11-2009, 08:51 AM | #37 |
is one Smokin' Farker
Join Date: 05-27-08
Location: Wauconda, IL
|
Thanks, I'm familiar with Google. The link you gave me still doesn't get to the cutting boards, though. Says the item is no longer available. Did they stop carrying them?
|
12-11-2009, 08:53 AM | #38 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
|
|
12-11-2009, 08:56 AM | #39 |
is one Smokin' Farker
Join Date: 05-27-08
Location: Wauconda, IL
|
So when you click on that link it takes you to a product? I get taken to the daydots site and get the following:
"Unable to locate item [30214-00-00] " |
12-11-2009, 08:57 AM | #40 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
|
Hmm... I certainly hope they're not discontinued.
|
12-11-2009, 08:59 AM | #41 |
is one Smokin' Farker
Join Date: 05-27-08
Location: Wauconda, IL
|
I actually just read on the smoke ring that they were discontinued in October.
www.cutandtoss.com has several sizes but I have to look into their pricing a bit more. |
12-11-2009, 01:30 PM | #42 | |
Full Fledged Farker
Join Date: 07-09-08
Location: Watsonville, CA
|
Quote:
__________________
Rollin' Smoke BBQ - West |
|
12-11-2009, 02:31 PM | #43 |
Full Fledged Farker
Join Date: 07-09-08
Location: Watsonville, CA
|
I sent an email to DayDots/EcoLab asking why the disposable cutting sheets were discontinued and they replied "they were low in sales." That was the full extent of their response.
I am going to buy a package of the smaller cutting sheets from Cut 'n Toss to see if they are of good quality before ordering a bunch of the larger ones.
__________________
Rollin' Smoke BBQ - West |
12-13-2009, 11:23 AM | #44 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
|
We use the day-dot disposables for comps as well...I ordered 60 toward the end of summer using a 25% discount coupon that swamprb had...we got lucky and they were still selling them. I use them at home too... I hope we'll be able to find them before our season starts...we use 4 or 5 per comp.
__________________
"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
12-13-2009, 04:06 PM | #45 |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
|
That blows since they're right down the road and I would just pick them up. Luckily I have enough to get me through another season. Might have to get with some other locals and put a group order in to bring down the shipping of the others.
__________________
Med Spicewine-adopted 3/13/10 CL Score 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 CL Score -SOLD Mini BGE-adopted 1/31/08 CL Score Traeger 075-adopted 12/3/11 CL Score Weber 1 touch CL Score Weber Spirit 500 CL Score Weber Smokey Joe Silver CL Score BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty |
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Glass Cutting Board | Gerrit_Boys | Q-talk | 15 | 01-23-2012 10:29 AM |
What do you want in a cutting board | martyleach | Competition BBQ | 35 | 04-27-2011 03:12 PM |
cutting board ? | Brian in So Cal | Q-talk | 21 | 10-05-2008 06:56 PM |
Thread Tools | |
|
|