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?

Like Tiff, I use scissors. Am v.v. paranoid about raw chicken. I put the cut chicken on a plate covered with several layers of kitchen roll unless it's going straight into the pan. I hold the chicken while cutting with kitchen roll or disposable gloves. I turn it in the pan with the scissors until it is cooked on the outside then change to another utensil. I run the scissors under boiling water before putting in the dishwasher. I take the packaging straight out to the dustbin along with the kitchen roll and gloves. In all other areas I consider myself sluttish but raw chicken gets me really stressed!

I use scissors for all meat and cut it in the packet or on the plate it defrosted on if frozen beforehand. I never cut raw meat in a chopping board.

Veg first, then chicken. Though I don't think it really matters if it is all going to be cooked. I pour boiling water over the board after using raw chicken.

If he only cuts veg on the chicken cutting board that is going to be cooked with the chicken.

He is BU if he cuts chicken one day and then uses it for salad the next day with out popping it in the dishwasher

So millions of chefs across the country are wrong to use seperate, colour coded chopping boards?

The germs on the chicken are killed instantly by the heat in the pan. There is very little opportunity for them to breed in the few seconds they are in a frying pan next to onions/veg, and they are killed very quickly. The minutes between chopping the chicken on the board and chopping the veg, however, provide an ideal breeding ground.

Admittedly not an enormous issue in a domestic setting. A massive difference in, say, the kitchen of a nursing home or restaurant...

"then use the big glass one on counter for veg."

IMO glass "chopping boards" should never be marketed as chopping boards, but as worktop savers. They blunt knives very quickly as the surface is so hard. It is the best way to wreck a knife. As far as I know no professional chef uses glass to chop on.

I do what most others do - prepare the veg first and then use the board for meat. With chicken I always use anti-bac spray on the board before putting it in the dishwasher.

What microfight said.

I use scissors for meat and fish but because it is easier to cut it up neatly than on the chopping board. We have the colour coded chopping boards too but only because they look nice we never use them for their intended purpose!

Years ago I had a set from Lakeland, but had to replace them and ended up with set of 4 from Argos.

I always thought the idea was one board for raw meat and one for chicken, one for veg and once for fish?

My set now are red, yellow, green and blue with a picture of a chicken on yellow, a bull on red, veg on green and a fish on blue

I always used to remember it that the red one was for raw meat, by saying 'red raw'

Same baord is fine if the meat and the veg are going to be cooked.

What should never happen is to use the same board as meat for cutting up anything that will not be cooked before eating.

I sterilise my meat chopping board after every use but still dont ever use it to cut up anything that will be not be cooked before eating.

I have read that about the glass boards too Bunbaker. Our glass thing is used as a worktop saver, I make sandwiches on there, cups of tea are often done on there etc

Those of you with colour coded chopping boards, you are the Dentons:

The Scissors Rhyme:
" Black for paper, chrome for string
The blue ones from a hook do swing
We keep them clean, don't be mistaken
For kitchen jobs, like trimming bacon"

I mean

If it's all going to be cooked I dont worry, if it is salad etc I use a separate board. No casualites in 2 decades so far...

Wooden boards have some antibacterial capability vs plastic ones btw

All gets cut on same board in this house. Albeit chicken after veg and washed carefully.

Noone dead yet.

Only if it does lots of cooking.

One board. But always wash, spray with dettol and then wash again after chicken.

Veg, then meat, knife and board straight into sink. Wash hands.
Generally I pour the boiling water from the rice, pasta or spuds we are having with the meal over the board in the sink and shove it in the dishwasher.

Dh always "warns" me about the chopping board that's had raw meat on it before I wash up. I still don't know why. I'm going to wash it up, not rub it all over myself!?!

I have a separate board for meats and fish, which gets washed with antibac after each use. I have another smaller board for veg and use a plate for the odd occaison I cut fruit.

Well I'd been conditioned to be paranoid about washing anything that had come into contact with raw chicken, including the chopping board before using it for anything else.

Then one night a couple of years ago I was cooking with my (then) new DP. Chopped up a load of chicken, put it in the pan, ten minutes later realised a small piece of chicken was still on the chopping board. I pointed it out to DP, meaning for him to throw it in the bin, but instead...he popped it in his mouth and ate it! I went crazy, but he thought I was totally overreacted....and he seemed to suffer no bad consequences.

I think it's because he's French, they're a lot less bothered here about cooking chicken all the way through etc, and generally eat quite a lot of raw or semi-raw meat and fish. But even so...eating raw chicken...blurgh! That said, I've been a lot laxer recently about mixing chopping boards and even eating chicken when it's still pink. And I seem fine.

"That said, I've been a lot laxer recently about mixing chopping boards and even eating chicken when it's still pink"

Not a great idea. I have had campylobacter - caused by undercooked chicken. I have also had salmonella. Both are pretty nasty.

Pink beef and lamb are fine. Pink chicken is not.

Gosh, never ever thought about whether I chop the chicken or veg first! (clearly I always use the same board!) But am still here.

But appreciate it can cause food poisoning so Don't Try This At Home Kids!

Note: I never use the same board if cooking for vegetarians.

Its all about compliance innit? Technically, in your average domestic kitchen with one person cooking chicken and veg for a single meal that's about to be thoroughly cooked in a hot pan, then it doesn't matter because it will all get cooked and bacteria killed. But in a kitchen with more than one person cooking, or if you are chopping stuff which might not be immediately cooked then any cross contamination could be dangerous. Colour coding in professional kitchens is like wearing hard hats and hi vis and boots on a building site: The way to minimise accidents is to get everyone to wear the stuff all the time.

YABU

PS FYI

I thought raw chicken would be less dangerous these days because UK chickens are all vaccinated against salmonella, but 65% of them, in a 2009 survey were contaminated with campylobacter (6% with salmonella). Not alone as dangerous as salmonella, but still nasty, and the leading cause of food poisoning in the UK

www.food.gov.uk/news/newsarchive/2009/oct/chicksurvey