[Mod.edit: this post and following few moved to form a new topic (MG)]
Having a sister who has been a hospital nurse for almost 40 years, the extremes of sanitary practices in the medical field are necessary. My sister doesn't have fingerprints. When she renews her drivers license, she puts her fingers on the digital print scanner, and nothing shows up. That's from how much nurses in hospitals wash their hands.
But, a hospital is full of sick people, so it is something that has to be done.
There are new studies out there that show that plastic food safety gloves in restaurant kitchens provide a false sense of security. Not wearing gloves, and regularly washing your hands is less likely to spread bacteria than wearing gloves, which probably aren't changed often enough.
As for cutting boards, one reason I have a dozen or so plastic boards is so I can cut up some raw chicken, put the cutting board into my dishwasher, wash my hands, and move on to the next cutting job. Plastic boards are sanitized in a good dishwasher, with sufficiently hot water and detergent. They don't absorb anything.
In the US, look for any kitchen tools, including cutting boards that have the "NSF" (National Science Foundation) designation on them, and you have boards safe for restaurant use. Same with other kitchen tools.
Like I said before, my BooS Block wooden board is used for cutting cooked meats for presentation and photos. I use plastic for all my food prep, and they go directly into the dishwasher after use.
CD
Having a sister who has been a hospital nurse for almost 40 years, the extremes of sanitary practices in the medical field are necessary. My sister doesn't have fingerprints. When she renews her drivers license, she puts her fingers on the digital print scanner, and nothing shows up. That's from how much nurses in hospitals wash their hands.
But, a hospital is full of sick people, so it is something that has to be done.
There are new studies out there that show that plastic food safety gloves in restaurant kitchens provide a false sense of security. Not wearing gloves, and regularly washing your hands is less likely to spread bacteria than wearing gloves, which probably aren't changed often enough.
As for cutting boards, one reason I have a dozen or so plastic boards is so I can cut up some raw chicken, put the cutting board into my dishwasher, wash my hands, and move on to the next cutting job. Plastic boards are sanitized in a good dishwasher, with sufficiently hot water and detergent. They don't absorb anything.
In the US, look for any kitchen tools, including cutting boards that have the "NSF" (National Science Foundation) designation on them, and you have boards safe for restaurant use. Same with other kitchen tools.
Like I said before, my BooS Block wooden board is used for cutting cooked meats for presentation and photos. I use plastic for all my food prep, and they go directly into the dishwasher after use.
CD
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