Serious question, has anyone else seen the new health department report on cross-contamination from kitchen towels?

I just read the one from the county health board, and it says 89% of tested towels in commercial kitchens had traces of raw chicken bacteria. Where do you guys stand on switching to single-use paper for certain stations?

3 comments

3 Comments

lilyb272mo ago

Honestly that report seems like fear mongering. Proper washing kills those germs, and paper towels just create way more waste. Most kitchens I know just use color coded cloths for raw meat and wash them on high heat.

fionaw542mo ago

Most kitchens I know still use the same rag for everything.

wyattmitchell14d ago

Your kitchen uses color coded cloths for raw meat." That's fancy. My kitchen uses the same rag until it starts smelling like regret and then I throw it in the wash and hope for the best. I tried color coding once. Had a blue one for counters and a red one for dishes. By day three they were both gray and I couldn't remember which was which. So now I just use paper towels for raw meat and accept my role as a wasteful but slightly less confused person.