Cutting Surfaces and Boards
It's easier to cut things wherever they are. Yet, for the sake of longevity and safety, move your food to an appropriate cutting surface for the food and the cut. Consider having multiple cutting boards. Make at least one board in your kitchen ONLY for cutting raw products. Select a plastic type material that can be easily cleaned, run in the dishwasher and bleached as needed. This is the board to use for raw beef, chicken and the like. If you follow this simple segregation of boards, you'll increase the chances you'll avoid the 24 hour flu. If you'd like...
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