[Sca-cooks] Cleaning plastic and wooden cutting boards

Anne-Marie Rousseau dailleurs at liripipe.com
Mon Mar 24 08:08:44 PDT 2008

If it's the same stuff we use at work, you need to be careful not to leave
it on anything metal or it will corrode (which is kinda scary to think that
you'll be breathing it...but then I guess the same could be said for


-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Nick Sasso
Sent: Monday, March 24, 2008 7:47 AM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Cleaning plastic and wooden cutting boards

Another option if you can get it is a good quaternary sanitizer.  It is
ammonia based, and has very short effective contact times at room
temperature.  All the rage in restaurants and food service establishments.

niccolo difrancesco

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