Hygiene In The Kitchen Resale Rights Ebook

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In the Battle of the Bugs the key to success, as in any other war, is to remove the enemy's support systems.

In other words, deny him everything he needs to succeed.

We've already seen that in the case of bugs this consists of four things. Moisture, warmth, food and time.

Deny the bug troops any of these and they are severely restricted in their ability to attack. Not that the bugs see it that way. They are simply doing what a bug is designed to do. Go forth and multiply.

Your illness is nothing more than a by-product of that process. It's not personal, you understand. It's strictly business.

So make 'em an offer they can't refuse)

Chopping boards

Probably the single biggest source of cross-contamination because most people use the same board for everything.

Professional kitchens on the other hand are supposed to have different boards for raw meat, fish, vegetables and dairy products.

Some chefs even use them)

You probably don't want to go that far, but there is something neat you can do. Use a large, easy to clean board and mark one side of it.

That is the side you will always use for raw ingredients and nothing else. You also need to clean it thoroughly after each use. If I catch you just turning it over you'll be on spud peeling duty for a week!

If you have room, use two different boards and store them apart. They can be in the same cupboard - these bugs don't jump - but not touching each other. Color coding them is another good idea.

So have a red board for raw and a blue board for general use. Which kind of rules out wood, doesn't it?

Wooden boards are greeaat. They look cool, don't dull the edge of the knife too much and last a lifetime.

Unfortunately, so do the bugs that live on them.

A worn wooden chopping block is a high rise tenement block for bugs off all kinds. It's warm, it traps particles of food, it retains moisture and it hangs around in the kitchen at room temperature. Wow!

If you were a bug, would you want to live anywhere else?

Watch a butcher clean his block.

He not only scrubs it down thoroughly, at the end of every day he actually scrapes off the top layer of wood, where the knife cuts are.

And he's only ever going to use it for raw meat!

Use the modern plastic compound boards. They won't damage your knifes either and they are easy to keep clean. What's more, they dry out thoroughly.

If you have a dishwasher, you can clean them in it and you can, if you wish, use a surface spray on them as well.

Personally, I never do. I use vinegar, which is a great stand-by antiseptic as well as a natural foodstuff.

You could also use alcohol, but you might have a better use for a quart of Jim Beam than keeping bugs at bay. Anyway, who wants bugs with a hangover?

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