Quote:
Originally Posted by jmen24
But, I only know one person that uses a wood cutting board and properly treats it with the correct oils. The rest just swipe around some oil, whether it is veg or peanut, etc. Absolutely the wrong product for a wood cutting board, just breeds bacteria. That is more than likely the reason for not allowing wood boards in a commercial kitchen.
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Now you know two.
Peanut oil on a restaurant cutting board is a recipe for disaster. So many of us are allergic! Why risk killing someone? Yes, there are some that are
that sensitive.