We are all concerned about the recent tomato scare. Right now I’m only buying cluster tomatoes (on the vine) with no punctures.
Either keep multiple cutting boards or organize your prep by chopping all vegetables first, then meat or fish, washing the cutting board and knife (knives) in between.
If I’ve had chicken or meat on my board, it always goes in the dishwasher. The long-handled dish brush is washed in the dishwasher weekly. A French pop-up sponge (Trader Joes for inexpensive, Sur La Table for expensive) lasts two weeks and is then retired for household use. Likewise plastic scrubbies from Trader Joes. I don’t have TJ’s here but stock up on these items on visits to the coast!
Everything you do affects the safety of the food you eat and serve to family and guests. Wash your hands before you start cooking, and regularly during prep. Don’t use the tongs or knife you used on raw meat for cooked meat.
If you do this enough it’ll be routine and you won’t even need to think about it.
Safe cooking and eating! Dee
Cooking with Dee 