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The problem starts with knives... |
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Knives are usually razor sharp. Being so, they slice
through product, and easily into the cutting board's plastic surface.
Plastic cutting boards are, by design, made up of densely packed
polymers. When a sharp knife cuts into the surface, the "surface
tension" along the cut is released, creating a gap in which
the protein of whatever is being prepared is allowed to enter an
otherwise non-porous surface. |
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Why doesn't cleaning solve this problem? |
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The "gap" created by knives is of a diameter
in which water, detergent, sanitizer can reach to clean out and
kill microbes. The exception to this, and the danger area, is where
the sharpest edge of the knife penetrates. This area, measured in
microns (1 micron = one millionth part of a meter), is where micro-organisms
reside unaffected by water, detergents or sanitizers (even under
pressure). Since liquid cleaners cannot reach this microscopic point,
the clean/kill ratio cannot take place.
Daily cleaning with approved commercial products do an excellent
job of surface cleaning and sanitizing. "Block whiteners"
sanitize and whiten surfaces giving the visual impression of a clean
surface. Meanwhile, the virulence of the micro-organisms down deep
in the cut is unaffected by this surface cleaning activity. This
is exacerbated by the additional daily, weekly, monthly cuts into
the cutting boards. Micro-organisms can and do replicate themselves
by the millions overnight. This causes a "blooming effect"
that can be seen by the naked eye. Employees can, and often do,
aggressively scrub boards only to become frustrated that the discoloration
still exists. The overnight blooming effect is able to push itself
into those areas of multiple cuts, ready to cross contaminate the
next day's surface processing.
This is often observed as "We have cleaned the surface the
night before...", "Why does it look uncleaned?",
etc. The beat goes on, cross contaminating the product being processed
that day. |
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Cutting Boards must be sanitized after resurfacing
before first use! |
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We recommend daily maintenance of cutting boards.
Wash and sanitize boards after each use and at the end of the day
to avoid cross-contamination of foods.
Sanitize whenever boards have been exposed to contamination.
We do not recommend the use of chlorine bleach because it breaks
down the molecular structure of polyethylene plastic. |
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Rotate the board so that you are using a different
part of the boards each day. |
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This is similar to rotating tires on your car. It
keeps the boards from wearing down in one spot. Rotating and using
both sides of the board will increase the life of the board and
reduce warping. |
Cutting Board Resurfacing,
LLC offers:
Convenient
On Site Service
No Departmental Interference
Fully Insured
Guaranteed Satisfaction
Experienced, Courteous
Technicians
Established in 1995 |
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