Why are restaurants required to have a meat cutting board/knives and a separate vegetable cutting board/knives? - vegetable knife
If this is due to cross contamination?
Sunday, January 3, 2010
Vegetable Knife Why Are Restaurants Required To Have A Meat Cutting Board/knives And A Separate Vegetable Cutting Board/knives?
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6 comments:
You're right. We also maintain a clean bucket and a towel nearby to be disinfected after each use.
You're right. We also maintain a clean bucket and a towel nearby to be disinfected after each use.
You're right. We also maintain a clean bucket and a towel nearby to be disinfected after each use.
Yes, because of cross-contamination. And it should be on the individual contracts for meat and vegetables. In general, the signs are used to color code, red for beef, lamb, pork, etc., yellow for chicken, blue for seafood, green for vegetables and white for everything else. Separate leaves are sometimes used, but not really necessary. Cutting boards are difficult, with a 100% certainty, since the disinfecting cuts left by knives that catch bacteria. Knives, however, tend to be easily disinfected, especially certified by NSF.
Yes Raw meat contains bacteria that are unpleasant neutralized (ie, death) for cooking the meat properly. Some vegetables raw or just hot. You can not come into contact with bacteria, the bad, because they are not cooked long enough - and if - to kill the bacteria sufficiently before serving. Therefore, all contained meat and vegetables is the safest way to go.
Yes, cross-contamination for two sure.Use at home.
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