Chopping Board Cross Contamination. Cross contamination can also happen when bacteria is. However consider using one cutting board for fresh produce and bread and a separate one for raw meat poultry and seafood.
A variety of woods and plastics have been used to make work surfaces for cutting. Avoiding cross contamination across cutting surfaces is avoidable. While your staff are more than aware of the dangers of cross contamination it s not always easy to keep your chopping boards out of harm s way by using separate boards to avoid contamination especially in the hustle and bustle of a commercial kitchen.
Cross contamination is a serious issue in any kitchen but especially in a commercial kitchen where it can result in your customers suffering from food poisoning which in turn can severely damage the reputation of your establishment.
In general wood is said to dull knives less than plastic and plastic is seen as less porous than wood. For that reason using separate color coded cutting boards for different ingredients is a great way of preventing cross contamination. While your staff are more than aware of the dangers of cross contamination it s not always easy to keep your chopping boards out of harm s way by using separate boards to avoid contamination especially in the hustle and bustle of a commercial kitchen. Cross contamination is very topical these days and rightly so considering how serious an issue it is.
