Title :
using of wrong chopping board
Photo
: misusing of chopping board for meat .
Chopping
boards are used based on the food that we are cutting . For example ,
Green – for
vegetables
Red - meat
Blue - ready-to-eat food
Brown –
seafood
In this
picture , someone is using a green chopping board to chop the Chinese sausages
. It is not right to use green chopping board because its purpose is only for
cutting vegetables . Chinese sausages
are dried / smoked pork meat and pork fat or other varities that are made of
the duck liver . It can be eaten raw .
However , most of the time it is either cooked with fried rice or used in
steaming dim sum . Since Chinese sausages are made of meat , we should use the
red chopping board instead of the green .
Using of
the right chopping board is a very important practice . This is because , meats
are potentially hazardous food . Thus , it supports growth of micro organism .
when we cut meat on green chopping boards , cross contamination occurs as micro
organism are transferred from the meat to the chopping board . If we were to
use the same chopping board for cutting vegetables , we will unintentionally
transfer micro organism onto the vegetables as well . These food will then
cause food borne illnesses if vegetables are used as garnishes or decoration
for a dish.
Food borne
illness causes consequences such as death , discarding of food supplies which
might have or might not have been contaminated , paying medical/hospital
expenses on victims and closure of food establisments .
Therefore , it is very important in preventing
food borne illnesses ! We can use measures such as , training employees to
handle food safely , identify foods that are high potential of becoming hazard
food , thus , employees will handle It with more care . For example , in this
case , we can teach the employees which board is more appropriate for usage
during food preparation .
Julene, I have a question. Is it okay if we all just have 1 board that we use but instead of colour coding the boards, instead we rinse the boards everytime we are about to cut a different ingredient? - Don
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ReplyDeleteActually , I personally feel that using of the same chopping board for all ingredients is possible . However , it depends on the purpose of cooking . For example , For home cooking , i believe that many people uses a single chopping board for all ingredients . This is probably because we want to save space and we probably dont see a need to have so many of it since we wash it after using it each time and also , due to habit and also ignorance . But for catering and restaurant purpose , it is different . We have standard to reach and expectations to meet . Since we have the knowledge about culinary, we should practice the right way as we cannot risk experiencing a foodborne illness outbreak . In addition , it is proven by scientist that bacteria still remains on surfaces even though we wash thoroughly . That is why , we use different chopping boards for different purposes .
ReplyDeleteEspescially for raw poultry and ready-to-eat food . I feel that we MUST use different cutting board to cut the above mentioned items . This is because , Raw poultry contains many different types of microorganisms and also , microorganism breed more in moist and warm temperature . Thus using a chopping board to cut raw poultry will transfer many bacterias onto the chopping board . Even though we wash it clean after using it , many bacterias will still remain on it . IF we use the same board to prepare ready-to-eat food , we will be increasing the risk of cross contamination from the chopping boards to the ready-to-eat food ! If we sell food to people , we have to ensure that our foods are 100% safe for consumption . So do u feel that it is okay if we use similar board for all ingredients ? - Julene