Small food prep areas create a challenge not only for preparation but also for cleanliness. It’s just as important to be aware of food borne illnesses in a small space as it is in a large commercial kitchen.
Cutting boards pose cross-contamination risks during food prep. Here are several points to consider as you review your risk of cutting board contamination.
Many operations that have been associated with a food borne illness outbreak do not survive and are quickly overcome by the bad press they receive, lost business and cost of litigation. How can you avoid a similar situation?
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