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?

I have one chopping board , i tend to only cook one meal at a time , so i prepare anything else before the meat and then ,heres the scientific part , i WASH IT ! In very very hot water with lots of bubbles and scrubby brush . No one in my family has ever had any kind of food poisoning or upset tummy . However in a commercial kitchen where many meals are being prepared then it would make sense .

I'm with the people who use scissors for chicken. Can't imagine using a knife.

Simple procedure - slit open packet, remove piece of chicken, apply scissors to desired size of chunk, drop in pan. Repeat as necessary then packet in bin and scissors straight in dishwasher, washing hands too, of course. Mess free and minimal chicken handling.

I have 12 chopping boards and bread boards, colour coded and made of different materials for different uses.

Raw meat or chicken is always cut on its own board with a separate knife, then goes straight to the dishwasher. YANBU.

12! Wow!

Is that an MN record?

All on the same board in this house. The same board that considers itself lucky if it got properly washed from the day before! Have never been any different and we never get sick.

The very idea of colour coded boards for different food groups makes me break out in hives. The only result of that here would be four non-sterile boards in use at a time instead of just the one!

What? Serious? Are you like, you know, really really scared of something?

All the one board here too...quick scrub and it's sorted.

curses the anti-bac generation

You have 12 boards in a domestic household kitchen? why???? just why? please done say you have one for chicken, one for pork, one for lamb, one for beef etc???

I have a tiny board specifically for onion, as nothing gets the smell out!

For everything else that needs active chopping I have a big board. Veg gets prepped first, then meat. Everything is done just before cooking so there's no cross-contamination.

Toast gets buttered on the plate, much less messy

I've got two black granite chopping boards, one large and one small.

The boards are always washed between uses, so it doesn't matter which I chop first - meat or veg.

What's all this dettol spray nonsense? I just wash the board in very hot soapy water, after I've washed everything else. Why are people saying it as if 'well obviously I spray it with dettol before it goes in the dishwasher', as though that's become the new normal. Am I living in the 1970's to think such products just aren't right?

I just bung mine in the dishwasher.. no need for dettol when boiling water and detergent is going to be washing it. Although sometimes I just wash up in the sink.. nobody ever got ill yet from my cooking!

I sidestep the whole question by using kitchen scissors to cut up the chicken, onto a ceramic plate.

I usually wash meat first and always wash and dry chicken. It gets chopped on same chopping board as other stuff I am cooking. If the heat will kill bugs on the meat it will also kill bugs on the vegetables.
I use a different chopping board for bread, and salad gets a different (or washed) chopping board. Once a chopping board has been washed I use it for anything though, although don't put fish on the wooden chopping board as the smell doesn't wash off easily, fish has a tough plastic fish only chopping board.

I have two boards that are used for everything.

I do any veg first and then the meat, then the board and knife are tossed in the dishwasher. If there is any veg to do after that (i.e. salad) I use the other board.

We are all still alive and well.

Sorry, fell asleep ...

A dark red one for raw meat
A pale red one for cooked meat
Yellow for cheese
green for veg
Blue for raw chicken
4 x white ones for fruit - these were in an IKEA multipack
2 x wooden bread boards
A great big chopping board that only gets used for big stuff like rolling out pastry because it is a PITA to wash.

I always use separate boards for meat and vegetables regardless of what I am cooking. And wash the meat board very well in hot soapy water. Probably not necessary but it's what I am used to doing...

I've had food poisoning from fish. So chicken is not the enemy

I use one board - veg first. Wil get the second board out if I need to chop more veg after meat.

Also spraying with anti bac is a bad idea because you're adding to the whole super resistant bacteria problem. A good vigorous scrub with hot soapy water is enough.

I'm with the majority - if I'm cooking for myself it's veg first then meat, and with the same knife. V hot, soapy wash and then into the dishwasher. If they're being cooked separately or there's any other reason to be extra careful (I have friends who are vegetarian or with various allergies and health problems), then I have enough to use separate boards from the off.

We have 2. One for veg/bread/cheese/cooked meat and one for uncooked meat.

Aren't wooden boards meant to be more hygenic than plastic ones, especially plastic ones with lots of scratches?

I use plastic boards because they go in the dishwasher. Why would you wash something in hot soapy water and then put it in the dishwasher?

I cut chicken or meat on a plate which I put straight into hot soapy water in the sink, along with the scissors (which I find easier than a knife).

I use plastic boards for veg.

How funny, I had exactly the same conversation with DH recently. I always wash the chopping board in hot, soapy water if I have cut raw meat on it before chopping anything else. DH is of the "it all ends up together" school of thought. I thought he was just WRONG but obviously a lot of you agree

I use scissors!