Mike Filigenzi wrote:Not sure what the point is on #2. When I worked in restaurants, we did not separate cutting boards based on task or food type but we did bleach them after each use.
Mike, I think that's current wisdom, perhaps a belt-and-suspenders rule, but also based on increasing concern over industrial agriculture and the many recent outbreaks of meat- and poultry-related e. coli, salmonella and worse. I know a local restaurant supply house (also open to the public) offers a variety of color-coded cutting boards and sheets, and there appears to be a standardized color system - red for meat, yellow for poultry, green for veg and so on. Makes it particularly easy not to make a mistake in a bad-case scenario where a worker didn't do the bleach job or didn't clean the wares well.
Responding also to Jeff's comment, yes, a lot of this stuff is well-known and most careful people follow it, but the fact is, the restaurant industry includes fast-food, too, and workers at all levels of skill and motivation.
All that being said, I have no plan to stop eating out! "That which does not kill us makes us strong."