SC - Re: Feastware Question

[WOLFMOMSCA at aol.com]

In a message dated 98-10-16 02:49:53 EDT, Adamantius wrote:

<< You can't buy a food-service
 sized wooden cutting board in New York City today, at least not legally.
 Nowadays they are either some kind of plastic, or a hard rubber that's really
 fun to play with, mold, and shape when it's still hot from the industrial
dishwasher...
 
 I'm not questoning your word, but I'd like to take it up with the USDA. Some
 info would be helpful in getting to the bottom of this. >>


A few years ago, a friend of mine was a state health inspector here in
Florida.  She had to go around and fail people who used wooden cutting boards
for about five years.  Then, they (being the gub'ment) changed their minds.
It was discovered that wooden cutting boards didn't provide anymore bacteria
and stuff than the plastic ones.  It's got something to do with the finish on
wooden cutting boards, and the fact that 99% of the time, no one allows their
wooden cutting board to be immersed in water for long enough to make the wood
swell in the first place, and the use of antibacterial dish soap in most
commercial concerns makes the whole thing a rather moot point.  So now, the
guidelines for care of wooden & plastic cutting boards are basically the same.
Wash them well after each use, whether it's for carrots or sausage or
whatever.  Use an antibacterial soap on the sponge.  Don't immerse, because
there's simply no reason to do so.  Mileage may vary, depending on the state.

Walk in peace,
Wolfmother
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