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The health inspector watched me wipe my board with the wrong rag and just shook his head
I used the same rag for raw chicken and then my cutting board for 6 months before he pointed at my color coded setup and asked why the red one was hanging next to the green one. He said one cross contamination case can shut a place down for 2 days, so now the red rag lives in a bucket under the sink. Anybody else have a system they swear by for keeping raw and ready separate?
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