Food safety coaching (Part 2): Keeping equipment separate

Controlling cross-contamination by using clean and separate equipment to keep food safe.

[@acoow]

Some restaurant supply stores sell cutting boards of several different colors. This allows a restaurant kitchen to designate the red board for raw meats, brown for cooked meats, green for produce, etc...

[@FrogSpatula42]

Anyone else get pretty good ASMR from these?

[@BolisStewie]

not here bro, we are working

[@Yolandamaria100]

Wrong board?

[@cvdeiana]

0:30 bread placed on white chopping board like used for the raw chicken... great 'food safety'

[@Orng69]

I’m just doing school work

[@supremehotdogoverlord]

Same bro same

[@girondifelipe]

I've been working as professional chef over 15 years and have never seen someone using two different tongs when flipping burgers on the girl. These videos should be realistic.