safe food handling

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the United States Department of Agriculture recommends using non porous surfaces for cutting meats and poultry. they also recommend discarding old scratched cutting boards, as they can cause cross contamination.  how old are your cutting boards?  have you checked them for scratches, dents and other areas where food can become trapped?  it is important to realize that lingering bacteria can become hidden in those spots and be transferred to other food items during the cooking process.  i was given the opportunity to try out the epare index cutting board set for the blog to review for my followers.  this is a wonderful index board set.  it comes with four cutting boards and a stainless designed index file with rubber legs to stand level on the kitchen counter.

each board is color labeled for fish, meat, vegetables, and hot cooked foods.  the set is 12 inches wide and 9 inches tall.  the boards are nicely constructed from soft polypropylene, which will never harm the best of knives.

since the boards are not long in length, i probably will not use them for slicing bread, but i will use them for the other foods mentioned above.  the file design saves counter space with the stainless look coordinating nicely with my stainless appliances in my kitchen. i am very impressed with the durability and function of the boards.  the labels are clear and the design is trendy. i wash the boards with hot soapy water and rinse with clear water.  i use paper towels to drOLYMPUS DIGITAL CAMERAy the boards for a more efficient cleaning. the boards have not stained, nor have they developed any cracks.

 

 

 

for more information on these cutting boards from epare, please follow this link:

http://www.amazon.com/Chopping-EPCB01-Color-Coded-Hygienic-Cutting/dp/B00G9YLBW2

 

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