Food Prep. Surfaces

I just checked with my Registered Dietitian (wife of 20 years & R.D. of
almost 35 years). Wooden food preparation boards are history in the
institutional preparation of foods. Their "porosity" makes them
susceptible for bacteria growth. Plastic, smooth surface boards, for
camping especially is perferred. Their lifetime should be limited as
continued use promotes areas that are more difficult to clean.
I remember many years ago watching my uncle, the butcher and grocer,
cleaning his wooden meat cutting boards nightly. He actually scraped the
wood religiously to remove meat and theor liquid particles. I don't
remember but he probably also used some types of disinfectants.
At any rate we should teach our scouters that these surfaces and our
utencils are to be thoroughly cleaned and sanitized.
Seems the most common errors made by untrained people, adult & youth, is
using utencils, containers, surfaces, etc. that they contaminate to
place prepared foods back on or into. Prepared foods should be put into
or on "fresh" containers, with fresh utencils to avoid contamination.
Simple meals such as pancakes made with fresh eggs can spread salmonela
back to the cooked product if the "flipper" has uncooked batter on it
when removing a cooked pancake.
My camping kitchen always has HOT soapy water (made right after the
coffee)& Clorox.
YIS
Lloyd Solis

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