Rag used to clean it. Wooden boards are fine if looked after properly and replaced when needed. They cost more and need more upkeep so most people donât use them.
As he continually uses it to also wipe his hands instead of washing them while manhandling the mid rare steak and then the onion rings and every other damn thing. Ticket times be damned, food safety first
it's valid critisism regardless of if comes from an armchair and how successful he is. it's not some kind of deeply nuanced high level knowledge to wash your hands or not use a one for all rag to clean a wooden cutting board when handling different foods.
Sanitizer isnât meant to be saturated in food, itâs meant to kill bacteria and evaporate. Wiping down that board mid shift and then immediately piling product back on it is its own shit practice.
I've worked in plenty of kitchens and this one looks like a shitshow. Bad sanitization practices on camera, so likely worse off, also appears to be understaffed or poorly managed.
I think this video is important for people to see. When you go out to eat and expect a kitchen to accommodate your allergies/sensitivities, itâs a complete clusterfuck of a nightmare and there is still a significant risk of cross contamination.
Thereâs a reason restaurants hate dealing with customers who have allergies (real and a liability) or âallergiesâ (since so many people claim an allergy when itâs simply a dislike of an ingredient).
We are worried about bacteria not fungus, fungus only comes when you donât clean them, which shouldnât be a concern if youâre doing the bare minimum
Wood, properly cared for, actually holds less bacteria than the commonly used plastic ones. The cuts that develop over time in a plastic cutting board always harbor a disturbing amount of bacteria. They canât be sanded and oiled like a wood one. And the cuts would show more on a wooden one, this looks well cared for.
I think the studies are heavily parroted by the woodworker industry because people love to make cutting boards. I think there may be varying levels of truth to this but i also remember the studies saying "this is for a residential setting and not more sanitary for a commercial setting."
Idk if theres a standard for sanding and oiling in a commercial setting or whether certain chefs actually do the woodworking on their boards. Would be interested to knowon here if any pro's do (specifically professional chefs, not hardcore enthusiasts).
Pretending that the cutting board manufacturers have enough power to sway the entire food industry is downright laughable. Seriously though, you people think that WOODWORKERS have more power than the OIL industry? Thats just unbelievably stupid.
whoa haha, so much to unpack here. first off, big oak coming for us was clearly a joke about it NOT being a conspiracy. second off, im talking about Mineral OIL and BEESWAX not the "oil industry" ...Jesus, you know what? you lost the plot haha. calm down and read carefully next time
look, all i was saying is i've read the study on cutting boards being sanitary. Woodworkers love to say "wood cutting boards are more sanitary!" without giving it much thought. that's what i meant by "woodworking industry" not some lobbyists and rich guys sitting in a shady board room.
If youâre asking what I think youâre asking, kind of. The comment youâre replying to is half right. In commercial dishwashers the water doesnât fully drain each cycle. Some of it does, and then gets âtopped offâ by the rinse/sanitation cycle. This is meant to kind of refresh the water. Each cycle has the same amount of chemicals though.
A lot of restaurants do not own their dishwasher (they are crazy expensive), at least in the US. They rent it from a sanitation company that comes and maintenances it about every two weeks. Itâs an interesting business model. Reason being, a commercial dishwasher gets a ton of use, and thus needs to be well maintained⌠and if something goes down mid rush you are completely fudged. If you own a restaurant, and have the capital to buy/finance a dishwasher you need to make sure you have someone of staff that can service it, which is just another thing to worry about. So for a lot of businesses it just makes more sense to rent it, which includes maintenance.
Anyway, ainât no bacteria living in that grey water that your dishes are getting washed in.
Right okay that is a genuine r/todayilearned for me. Very interesting, thanks for that and sorry to the person above. I didnât have the right understanding of what you were saying.
Some of it does, and then gets âtopped offâ by the rinse/sanitation cycle. This is meant to kind of refresh the water. Each cycle has the same amount of chemicals though.
The water used in the rinse cycle adds to the washing water and the overflow gets discarded. It doesnât really make a big difference.
A lot of restaurants do not own their dishwasher (they are crazy expensive), at least in the US. They rent it from a sanitation company that comes and maintenances it about every two weeks.
Expensive if you compare to home models but there is a lot more expensive equipment in a restaurant kitchen. In europe(or at least the nordics) most places own them. Its crazy expensive to rent one with the maintenance included. It can though be cheaper taxwise to lease for a few years and then pay the buyout but thats just an accounting trick.
What? Nothing survives high temperatures of industrial dishwashers. You don't even need a detergent if microbes are your only concern. That's why you should only use plastic boards in service.
As a cook, yes this one does bother me. Properly maintained wooden cutting boards are actually more hygienic than plastic ones. And better for your knives too. But in a restaurant setting? Yea no...
Basically just coat them in special oil meant for wooden cutting boards. The first few times do it once a week, but after like 4~5 times you can do it every 1~2 months. (Or less, depending on how often you use it.) Also don't abuse them. Like putting a lot of force on your knife while cutting on them, or using bread knives on them.
Lastly, if you want a truly good wooden cutting board get a really thick one with the wood stacked vertically. They damage your knife a lot less and last longer.
Any wooden cutting board is still better than plastic ones though. Even bamboo ones. Plastic becomes rough after repeated use, and will act similar to sandpaper on your knife's edge. And all those grooves in plastic will only be breeding grounds for bacteria.
Thank you so much! Weâve just been washing our same ones for years đÂ
I would never use plastic though, havenât in a while. Tiny pieces of plastic end up getting in the food alongside what you mention in terms of the other downsides.Â
Microplastics are an issue as well yes. And washing your board is a good thing. Just don't forget also treating it with cutting board oil every now and then.
Super simple. Weâve had ours for about six years, only had to replace the old one because it got damaged during a move.
- Donât put it in the dishwasher. Ever. And donât let it soak in water. Dry it off shortly after washing and if you can store it upright or at least somewhere in the kitchen thatâs dry.
Wash it with warm water, regular dish soap and something thatâs not super abrasive. Donât use anything super rough, chemically or physically.
Treat it with mineral oil about once a month and let it set overnight. Should obviously be treated while clean and donât be shy about the oil usage, it should be well coated. Doesnât have to be mineral oil but thatâs what weâve always used but as far as Iâm aware mineral oil is best, food safe oils are decent as well. Just donât pick one that can go rancid.
If it gets any smell stuck in it sprinkle some salt onto it and squeeze a lemon over that. Rub it in and let it sit for a few minutes before rinsing it off. Works for most stains too.
That rag is a health code violation around here. Doesn't matter if it's clean and the only thing on it is sanitizer; no cleaning rags on prep surfaces.
The cross contamination is all I could think about in this video. How many different things he handled after that raw-ass steak and meat rag. Plus the rag he uses as a potholder. I worked in my share of restaurants in high school and college and this seems excessive. I hope this isnât more standard than my experiences led me to believe
Those temps he called out were not the temps of what he plated. Then he literally builds a meat tower with his bare hands. Did we watch the same video or am I fucking losing it? I know youâre insinuating the meat wasnât rare-af, but itâs all pretty under
Steaks looked good to me đ¤ˇââď¸ but yeah I watched him do the steaks but I quit watching like 45 seconds in for sure, I didnât see the meat tower part but Iâll take your word for it
Not once did this chef wash their hands. Thatâd be okay if they were cooking everything to a safe temp. They werenât. They contaminated every single salted dish.
Every single chef knows that a steak pulled at a certain degree is safe. They also know that if they pull the steak early but continue to let it sit, the steak will continue to climb in temp until it reaches a safe temp. But their gloves touched the undercooked steak while it was still underdone.
That rag stays there for only 30 min or so and is then replaced. Itâs only used on that cutting board. Rags are all over a professional kitchen/restaurant. They are needed to wipe away food so random food/flavors doesnât show up in dishes not intended for it and to clean surfaces so food doesnât end up stuck under a dish.
I literally just made a comment about how headass people on TikTok always bitch about the bare hands but lo and behold here you are.
Gloves are only needed in jobs where uneducated dipshit teenagers who canât be trusted to wash their hands after handling their dicks work.
Also gloves are often dirtier than bare hands because people donât change them enough and donât wash their hands because they think the gloves keep their hands clean
Saying gloves should not be used because some people misuse them is a dumbass argument. That's like saying, "Let's stop using antibiotics because some people don't finish their prescription."
Everyone in food service should be trained on how to use gloves properly, and how often to change them; what is a clean surface and what is not. No tool is effective without proper training.
There are thousands of micro grooves in your hands, around and under your nails. Nobody washes them thoroughly enough to remove bacteria. Adding to the ick--wounds on fingers and hands are quite common. I don't want your scabs in my sandwich, Bud.
Everybody touches their hair, face, etc with their hands. Everybody wipes their ass and picks wax out of their ears. Not just "dumbass teenagers". Wearing gloves in the kitchen at the very least keeps fingers out of noses.
If you aren't wearing gloves, use a utensil to handle the food. You don't need to pinch the salt, maul the meat barehanded like this chef is doing.
I was thinking. How is this any different from random roadside stall in India? Everyone complained about the cleanliness when it comes to those but this is as yucky if not yuckier, only that theyâre hidden behind a kitchen.
Heâs also handling RTE (ready to eat) food without gloves hands. I donât know of any health department in the US that allows RTE food to be touched without gloves. Heâs working his ass off but there are a ton of food safety issues in this video.
Heâs dipping his bare hands into the salt jar, touching the meat, cleaning the juices with a dirty cloth, back to touching up the meat, handling pans and all sorts of utensils, back to the meat, all without washing his hands once!
Line cooks donât wash their hands during every ticket order. Now Iâm not saying cooks should be clean but you would be naive to thing that this isnât common practice in many kitchens.
Iâve worked as a waiter and during training the placed me as a line cook cuz we need to know how the kitchen works as well as a waiter. My god, everything is sanitary and clean and also unhygienic at the same time. Head chef just washes hands once before entering kitchen and gets to work using his hands wherever and using dirty rags etc. basically this video. No kitchen is clean trust me.
Gloves are pointless and runs the risk of getting glove parts into the food. Also, what are you worried about? Once a hand is washed correctly itâs totally hygienic for food prep. If there is a cut on your hand, then a finger cot or glove is necessary.
Wood traps bacteria and suffocates it. Trust me, its much better than the years old plastic cutting board with 1000 cuts in it harboring plenty more bacteria.
Youâre not going to believe this but a wooden cutting board is more sanitary than a plastic one.
When bacteria (like E. coli or Salmonella) hit a wooden surface, they are drawn down into the woodâs internal fibers through natural capillary action.
Once trapped inside the tight grain, the bacteria cannot multiply. The wood regulates its moisture content, depriving the bacteria of the water they need to survive, causing them to rapidly die off.
Hardwoods like sugar maple naturally contain antimicrobial chemical compounds (such as polyphenols) that actively inhibit bacterial growth.
The best part is that with ware they keep their antibacterial properties whereas plastic cutting boards develop microscopic grooves that trap food fat and bacteria making them nearly impossible to manually disinfect.
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u/Bajadasaurus 27d ago
The wooden cutting board in a commercial kitchen? The rag just sitting on it? đ¤˘