Cutting Board Basics





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Published on Jun 22, 2012

Das: So, we have our two chicken breasts here, which we're going to cut into strips.

Woman: Alright.

Das: Now notice I have an orange cutting board here with a chicken.

Woman: Right.

Das: This is important. Cross contamination is the key. So in your home you need to have different colored cutting boards; one being for chicken, green being for vegetables, the red for beef, blue for fish.

Woman: Okay.

Das: You know, salmonella, if you take this and you cut this on a green cutting board, you cut it right next to your carrots or your onions, things that you're going to cook. Now you're cross contaminating the board.

Woman: Okay.

Das: A lot of people don't have these different color cutting boards.

Woman: Right, me for example. I have never heard to have multiple cutting boards.

Das: But these here are easy; they're at stores, they're plastic, you can wash them up really good. It's really important that you use these colored cutting boards as opposed to using real wood. Because what wood does is it holds a lot of contamination in it and you can't really clean that wooden cutting board.

Woman: Okay, yeah.

Das: So it's important that, you know, that we stay sanitary. You know, with raw product that's not cooked it's just important to keep in mind.

Woman: Okay, good to know.

Das: Got it?

Woman: Yeah.


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