To think raw chicken should always have it's own chopping board??

[Glittermitmoon]

That's how I've always done it- separates for raw meat and veg. DH on the other-hand will cut chicken on the same board he goes on to chop onion on etc. He says that the veg is going to be cooked just as much as the chicken so it won't matter. I can't get past this point with a sensible argument, which begs the question, AIBU?

depends what I am cooking

If it's something like a casserole, I chop it all on the same board
Something like fajitas where the chicken is cooked longer than the veg, separate boards

Same board, veg first, meat after, then wash it.

Glitter i see your point but like you cant explain why. i have a small chopping board for meats then use the big glass one on counter for veg.

No, you're not. You shouldn't use the same board for raw meats that you use for other foods, even if you are cooking those other foods.

It depends how long and how the veg will be cooked. Presumably it will be be boiled for a certain length of time thus killing any bacteria from the raw chicken that has transferred onto the veg.
Basically it's just good practice to separate raw meats from veg. I tend to cut all veg first and put aside, then cut the raw protein on the same board then wash straight away.

i tend to use the same board but most of the time do the veg first. If not I cool them all for the same length of time. I wash it straight after using anti-bacterial spray, usually dettol.

If I chop veg first I use the same board.

Raw meat always leaves the board too messy to keep using.

Same board, no order, a bit hit and miss with the washing but all still alive...! :)

Same board if everything is going to be cooked, but obv make sure that I use a separate board for any salad vegetables etc.

As long as you wash everything properly there shouldn't be a problem. Germs aren't actually as robust as the bleach adverts would have us believe.

Do you mean a board that you never use for anything else? (in which case YABU)

Or one that you always wash straight away (YANBU)

All sensible people do veg chopping first so they don't have to worry.

I have several chopping boards and have a plastic one which is used for raw meat only and 2 wooden ones for veg.

I think many restaurants have colour coded boards which are only used for specific foods. It does prevent cross contamination - although I can see your DH's point.

I don't have a chopping board at all. I cut the chicken first and then wipe the counter with Dettol spray.

Some raw chicken carries salmonella which is pretty nasty if you get it so can see the point in doing this if say its chicken and salad but not for cooked meats. bugs on boards are always a bit overhyped imo. More importantly what's your wiping down / washing up cloth like?

If it is all going into the same pan at the same time to be cooked, then no, I wouldnt bother to use different chopping boards.. dont see the point. raw meat is going into the pan with the veg anyway..

Would do veg then meat on the same board, but never the other way round. Would never use an knife that had touched raw meat for anything else!

It was how I was taught in Home Ec at school!

I have to confess I've let him get away with it for years as I can't find a come back after the "it will all be cooked argument" and we've never got ill from it. I thought we were being a bit scuzzy. I'm glad that we aren't alone on the raw chicken rule breaking.

In a professional environment you would always use different colour coded boards for meats and veg and fish so that there is no chance of uncooked end products such as salads etc being contaminated by raw meats/fish. However in a home environment and if the veg are being cooked to a temperature that will kill bacteria then it doesn't matter.

No chopping board for me..... I use scissors and cut it up!!

You can get colour coded chopping boards from the likes of Lakeland for the anal retentive indeed I have them. I do try to stick to them. Red for meat, blue for fish, yellow for cheese/dairy and green for fruit and vegetables. imo your dh is right, if it's all going to be cooked through it will be safe. I worry about cross contamination if the board itself is not cleaned properly. tbh I know iabu as I am thorough in the washing up department. It also makes me wonder how we have survived for generations, the point being that seperate boards are marketed in a way that stimulate and prompt one's fears. I do qualify that with the fact that I do prepare salad on it's own designated board, but I am trying to let go of that. Trouble is, one never knows how well the board has been washed by someone else, but that's a whole other thread!

Trouble is, one never knows how well the board has been washed by someone else, but that's a whole other thread!

One does in this house, because one is the only one who ever uses one...

Technically the onion is going to touch raw chicken once it is in the pan so touching raw chicken on the board can't really make a difference.

I have one chopping board, but don't eat fresh veg, so theoretically only my chicken gets cut on it.

So IABU, but that's ok.

But AIBU for failing to admit to DH that he was BR all along? I'd much prefer to keep that between MN and I.