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?

Glad the 12 board involves multiple boards for the same use. 12 is extreme hygiene.

I have one wooden board and I wash it after the meal.

We have two boards; one for raw meat one for veg. But if I am doing something where everything will be well cooked I chop the veg first (on the clean meat board) then the meat.

My Mum works in the food industry and has industrial standards of food hygiene in the home as at work so I tend to err on the side of caution too as it is what I was raised with.

We have a red plastic board for cutting raw meat on, and a wooden board for everything else - can't stand the idea of cutting up meat on a wooden board, I'd never feel like it could be washed clean enough (all those juices soaking into the wood!) No dishwasher here (apart from DH) so I just wash the meat board and the knife with lots of soap and hot water straight after I've finished with it.

Some of you are weird.

Cutting chicken with scissors - how does that make it safer?

I use one board, but cut veg first or wash board in soapy water before cutting raw meat on it.

I'm a vegetarian who lived with a meat eater and cooked meat for years. We have a selection of wooden chopping boards, from which we select the appropriate size for the amount of chopping.

If cooking for me and ex-housemate, I'd chop up the veg first, put it to one side, then do the meat on the same board. We'd use separate pans for the cooking, but not designated meat/veggie ones. All was washed in hot soapy water afterwards.

And I use a wooden cutting board, as they have been proven to be better at preventing salmonella as research has shown

Mme - thanks, thats what I was rabbiting on about :)

Cutting chicken with scissors - how does that make it safer?

Because you cut straight into the pan/wok/tray

yes, but the scissors are more difficult to clean. You could have nasty bacteria hiding in the corners.

Nahhhh just bung 'em in the dishwasher!

I cut chicken up with scissors because it is so much easier & quicker than doing it on a board.

Ideally you should have about 5 different chopping boards....blue for fish, green for veg, red for meat etc etc

Personally I have 2 boards. 1 small and 1 large............which is fine for us.

I have multiple boards for different things.

I did work in food ind. for ages though, so am well used to the idea of different coloured chopping boards and it's just normal to me, my habits have rubbed off on DH now as well.

I have a huge wooden chopping board and if I cut fish I do it on a plate.

I have two separate boards, one for chicken and meat and one for fruit and veg. I always use a different knife too. I hate raw chicken anyway so everything gets a good scrub when I have finished. I would be very upset if my DH used the wrong boards, I think he did once but I probably kicked up such a fuss that he has never done it again

Fabbychic really??? You never eat fresh veg??

Agree re dettol spray - just wash stuff!!

I cut up meat with scissors if I cant see my sharp knife. It is a lot quicker if you are chopping meat up for a stew or a stir fry etc. scissors then go in dishwasher... job done.

A good tip I learned if you want to cook a whole chicken quickly, cut it in half down the middle with your scissors, and roast it that way.

Most of you are barking! If you are going to cook them together, the same chopping board makes absolutely no difference.
What is highly dangerous? Using glass chopping boards! Most people use knives which are fairly blunt. You have to use extra force to cut, and the glass board doesnt absorb the blade. There is every chance that the blade will skid and cut you. The board also damages the edge of the knife, making the problem worse. Wood is the best material to use.

Chop veg first, then chicken, wash board off in soapy hot water... That's ok isn't it??

One of our friends was being cooked a meal by his new (at the time) gf. They were chatting away whilst she was cooking chicken salad, when she starts merrily chopping up the salad on the board she'd just chopped the raw chicken on.

She had no idea why he was horrified, apparently thats the way she'd always done it, had no idea you weren't meant to! She is a bit peculiar.

Granite is just as damaging to knives as glass. As has already been pointed out, wood, followed by plastic makes the best cutting surface if you value your knives.

In theory you should have different chopping boards like they do in professional kitchens. In practise this is way too much hassle.
I use the same board. I chop the veg first and put them aside.
Then I cut up the meat if it is something I can't do with scissors.
Then I dettol the chopping board.

Don't understand why people wipe food prep areas with dettol, that stuff is vile & I would not want want it on a surface I prepare food on!

Someone mentioned that they always wash raw chicken before preparing. This is not recommended as firstly it is unnecessary and secondly will spread raw juices around taps, sink and surrounds. All that would need to be cleaned, generating a lot of extra work. I've been told by health care professionals that this is one of the main causes of the spike in food poisoning over Christmas as people insist on washing the turkey, inside and out and then neglecting to wash the surrounding area.

Agree re dettol - just smudging germs around with chemicals!