Why using same cutting board and knife for both coocked and uncoocked food not advisable?

Answer 1

I dont know

Answer 2

Using the same board for both cooked and uncooked foods could lead to cross contamination of the cooked food by pathogenic bacteria that might have been on the uncooked food. That contamination could lead to foodborne illnesses.

At one time, the cutting boards only needed to be washed, rinsed, sanitized and air-dried before switching from raw to cooked. For a number of years now, industry has progressed to color coding cutting boards and other utensils to designate use for specific food categories like cooked meats, raw chicken, raw meat, raw poultry, raw fish, and vegetables. Those are part of a multi-barrier approach toward preventing cross contamination which could cause foodborne illnesses. The utensils still require proper washing, sanitizing and drying between uses.

Answer 3

Bacteria, viruses and even parasites are usually killed during the cooking of food. Cutting the cooked food with the same knife and cutting board without properly cleaning them first can recontaminate the food.

Answer 4

Using the same board for both cooked and uncooked foods could lead to cross contamination of the cooked food by pathogenic bacteria that might have been on the uncooked food. That contamination could lead to foodborne illnesses.

At one time, the cutting boards only needed to be washed, rinsed, sanitized and air-dried before switching from raw to cooked. For a number of years now, industry has progressed to color coding cutting boards and other utensils to designate use for specific food categories like cooked meats, raw chicken, raw meat, raw poultry, raw fish, and vegetables. Those are part of a multi-barrier approach toward preventing cross contamination which could cause foodborne illnesses. The utensils still require proper washing, sanitizing and drying between uses.