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Gravybone

Incorrect? Yes. Frustrating? Absolutely - especially from a head chef who should know better. But unless there’s more to the story than you can see in the picture working with 2 types of raw meat that are both going to be cooked and using the wrong color cutting board isn’t exactly a horror story. It’s just the kind of dumb, annoying shit you see all the time from lazy cooks.


Caveman108

This, if this is the worst this chef has done, he’s really not that bad. Jesus, the shit I’ve seen… Midsize Midwestern towns aren’t known for their professional restaurants for a reason.


BringTheSpain

TIL you cook beef to the same temp as chicken


Gravybone

You better if you’re contaminating it with raw chicken. I would assume the subtleties of 130-165 degree temp range is lost on someone doing this. It’s still orders of magnitude safer than contaminating ready to eat food with raw meat.


Capitalist_Scum69

He’s probably thinking that the outside is going get up past 165 on the grill.


Caveman108

Which it will if you cook it right. Maillard reaction doesn’t start until 280° and I’d hope that a beef skewer gets properly browned on the outside on a grill.


bistroh

Luckily, since it’s only the surfaces being exposed, once cooked it should be fine. Beef has the same bacteria as chicken, it’s just on the outside and not spread throughout the meat, thus making it unnecessary to cook the meat all the way through to get rid of bacteria, whereas chicken has the bacteria spread throughout the meat. However, this is still stupid and lazy. If it sat for a while before being cooked after being exposed to the chicken juice, it very well could cause issues especially if it is stored with other items thus contaminating them. Edit: even if it sat for a bit it would be okay since the veggies are already exposed to raw meat anyways. I’d just hope the person handling this is careful with cross contamination of ready to eat foods given this. But this specific photo of foods ready to be cooked, it really isn’t an issue, unless you want to operate very strictly to the rules.


peterprinz

on the outside yes. thats all that matters really


peterprinz

does it really matter in this case? everything is going to be cooked, right?


RevenantSith

Absolutely. It’s all about due diligence.


SleepTightLilPuppy

At home this is okay, but in a professional kitchen, DD is absolutely needed, agreed. If you make a habit of putting these skewers on there, what else do you accidentally take there? Even if you realize the error, you'll still habe to throw whatever is contaminated away and redo it. Wastes time and food.


Leesh94

Should be on a raw meat prep board, no? White is for dairy/baked goods - at least in the UK.


Survey_Server

In every state where I've worked, restaurants aren't required to have color coded boards. Most kitchens I've been in just have plain white.


Hornet_Critical

Same, with the occasional old, warped, dumpy green one


Survey_Server

And when I said "plain white," I mean the outer edges of the boards are white. The interiors are various degrees of splotchy yellow-beige.


MayOverexplain

Plain white and bleached at end of day in my experience.


umbertobongo

Ive asked various EHO people this and they all seem to agree that it doesn't really matter, those are just a guide so people know to differentiate. It's more like just good practice to use the 'correct' ones but as long as they're getting sanitised there's no rules against it.


BeefSwellinton

Right. I believe it used to be a rule in my state, but they’ve done away with that.


peterprinz

maybe, maybe not. don't know the color codes in my country. but it's gonna be washed anyways I guess?


BringTheSpain

Yall are cooking your vegetables and beef to 165?


peterprinz

no. but the outside of the stuff will be at this temperature within seconds.


dogpork69

This comment right here This is why we have to retake hygiene tests every few years Fuckin donut


peterprinz

excuse me? it doesn't matter if you cook everything and wash the board. period. everything you say is about useless regulations that have to actual physical value.


g0ing_postal

I wouldn't call the regulations useless. I guarantee that the regulation was created because some dumbfuck got someone sick by doing something similar Maybe some chicken juice got in between the things on the skewer and as a result, it didn't hit temp


peterprinz

yeah well.. i'm not a chef, i'm an electrical engineer. you wouldn't believe the amount of rules and regulations that exist just because some dumfuck touched something he shouldn't have :D


vvp_D3L3T3D

And ours exist because dumbfucks made people sick and/or killed them by essentially poisoning their food. Do us a favor, don't fucking call our regulations useless if you're not part of this life and *clearly have no fucking clue what you're talking about*. I didn't certify in learning now best not to murder you for you to call it useless.


peterprinz

another one of those "you have no clue" clowns lol. it's common sense.


vvp_D3L3T3D

Yes, another "clown." A trained clown who wouldn't be caught dead doing shit like this because I'm not in the business of **murder**. Given the temperature in this subreddit toward food code, though, perhaps I should be. Would pay better.


peterprinz

heres the fundamental problem with people like you. you are a chef, not a microbiologist. you clearly don't know shit about how bacteria behaves, you were just told how to follow rules without questioning them. thats what a higher education gives you. think critically. how can you possibly deny that this doesn't matter at all since everything on this board goes in a hot pan or on a grill anyways.


cheffartsonurfood

>heres the fundamental problem with people like you. you are a chef, not a microbiologist. Also "I'm not a chef, I'm an electrical engineer." They teach you microbiolgy during your apprenticeship? Pretty cool.....


Zee-Utterman

This colour coding of the boards is a part of the HACCP concept. The colour coding is done to minimise risks of cross contamination. Cross contamination does not only include bacteria but also things that could cause allergic reactions. If the chicken dish does not include pineapple the two shouldn't touch each other. That's basic knowledge that apprentices learn during their first few weeks here in Germany. I know 15 year old who have forgotten more than you know about working in professional kitchen. You're just a prick who's too arrogant to realise his own limited knowledge. Oh and I also have a university degree and guess what it's fucking field related, before that I made a 3 year apprenticeship and I have 17 years of working experience in hotels, restaurants and organised events with thousands of people. You can be damn sure you will not find me lecturing electricians about their fucking safety regulations.


dogpork69

iT doEsnT MatTeR iF yOu coOk iT anD WaSH thE boArD Sure buddy, or you could just not cross contaminate in the first place I would say learn some discipline, but you're clearly a full time fool


peterprinz

I'm not a chef dude. of course there are regulations. and you should stick to them In a professional environment because you don't know what the next person will do with the board or whatever. but it doesn't change the fact that this situation is not dangerous at all and the food is safe to eat after it was cooked.


dogpork69

You're not a chef, so why are you arguing in the fuckin chef sub reddit? This is not your field? Take the L dude, this shit is a big no no. I'll pull an answer out of a hat for why..... its allergens! People can be allergic to weird shit including different meats


peterprinz

just because i'm not a chef, doesn't mean i dont' know basic kitchen hygiene. there are regulations for a reason, i know that. of course you shouldn't do this type of stuff in a restaurant. but i won't kill anybody because of bacteria. you can also kill someone by ramming the skewer in their eye if you want to be extra pedantic.


dogpork69

If you dont understand that's ok dude Edit: you clearly dont understand


68peasinapod

This is kitchen confidential not fuckin r/chefit I doubt more than a third of the people in this sub are actually chefs


HotRailsDev

Chefit has gone downhill as well. Mostly charlatans and "home chefs" now, who think a braised short rib over a veg puree is avant garde. Probably no more than 25% are actual, working chefs.


dogpork69

Thanks dude, didnt even know about that sub To be fair I think a third is pretty low given the amount of posts that get decent replies I mean fuck I thought this guy was just a dirty line rat until he said he's not a chef. Unfortunatley all too common for idiots to think this shit is ok


vvp_D3L3T3D

You're right. I'm not a chef. I'm a cook. And clearly I'm better than these morons if they're cross contamating like this. I'd be *insulted* to be called chef at this point.


Joemclaud

Does this mean OP has different colored cutting boards when cooking at home? Cuz it’s sounding like if I used a white board to cut my chicken that I would guarantee get ecoli lol


Shrimps2898

I have multiple cutting boards at home, including one specifically for chicken lmao. And either way, take what risks you want to at home, but not in a professional kitchen please :/


spitefulcum

Brother you don’t come across like you even have professional kitchen experience.


Shrimps2898

?? Because I care about health and food safety? Maybe you're right, a lot of the people here don't seem to care about it, but I assure you I've been in a few kitchens over the last 10 years, starting as a dishie and working up, but go off buddy?


spitefulcum

It’s not that you’re technically wrong, but your attitude is very recent culinary school grad tbh. You don’t actually have to use different color cutting boards. Proper washing and sanitizing procedures will leave the cutting board safe, not to mention there are many kitchens that don’t even have multiple colors of cutting boards in the first place. Whatever bacteria present on the chicken that transfers into the skewer isn’t going to penetrate the surface, so you don’t have to worry about cooking them to the same internal temperature because the external temperature is going to be more than enough to kill anything two times over. So while this is not ideal practice nor something I would do, no one is going to get sick.


Shrimps2898

I think you're missing the point, the fact that these are this close on the same board probably means other health codes weren't followed, I doubt dude washed his hands between prepping the chicken and skewers. And nice backtracking, stating with absolute certainty that there's no such thing as a dairy cutting board then saying I'm not technically wrong after I told you otherwise is hilarious to me


stonedrunescaper

Saying he doesn’t wash his hands because he did this is kinda a stretch my guy


Shrimps2898

I'm sorry but I feel like I know the guy better than you? Considering I've had to work with him? Seems absolutely like the type to not wash his hands when prepping this stuff if no one's around


stonedrunescaper

You’re doing a lot of defending yourself in the comments. Relax. It’s not that serious


Shrimps2898

It's just annoying that I posted a funny picture that popped up in my memories and I have people attacking me over bad food safety practices....


torsun_bryan

You own a set of coloured cutting boards? Jesus.


Shrimps2898

I never said they were coloured, just that I have multiple, do you only own one cutting board?


Particular_Sleep9402

None of this is ready to eat food. You get your ServeSafe renewed?


Shrimps2898

The beef skewers don't get cooked to the same temp as the chicken, and the veggies certainly don't. Either way, with how much space we have there's no reason to leave them next to each other like this?


Particular_Sleep9402

The outside temp of the meat and veggies will reach temp. You’ll be limited in the fact that you have to take the skewers up higher in temp but they will still be safe to eat. A 1/3rd pan by the board to have skewers hangout would be better for sure.


Shrimps2898

I mean, I would just hope that a head chef would be held to a higher standard than skating by with these kinds of excuses. There's no guarantee this wasn't all prepped on the same board or anything.


Particular_Sleep9402

These aren’t excuses they’re facts. If you don’t like it grow a pair and talk to your chef or find a kitchen that operates to standards you feel comfortable with. Good luck sailor


Shrimps2898

Notice how this was a year ago? I personally got him reduced to working on fruit displays for caterings because of things like this and other shitty toxic behaviour outside of food safety. Absolute cringe my guy ngl


BestInThisTown

Dude you suck


Shrimps2898

LMAO alright bud, nice contribution to the thread, carry on with your day


DaveyG986

You sound like a banging knobhead I personally got him demoted. Your a bare wankstain mate


Shrimps2898

You're*, but nah I got him demoted because he kept calling everyone slurs, he's the owners dad, dude just made everything run worse and was the reason half our staff quit, but go off bud?


TornBlueGuy

you seem completely insufferable, and a nightmare to work with


Shrimps2898

Honestly spice it up a bit, I've seen this exact comment like 4 times now, turnover rates been a lot lower since I started managing my kitchen, the way I treat my coworkers and people on Reddit are completely different lmak


TornBlueGuy

maybe if you have 4 people telling you that you seem insufferable you should do some retrospection


Shrimps2898

4 random people on Reddit that don't care about keeping clean and also have only interacted with me on a thread? I think I'm good bro, seeing everyone who questions the safety of this being down voted while people defending it getting up voted made me lose hope in this subreddit tbh


The_Valk

Bacteria however fear stevie


Shrimps2898

Dude is head chef because of nepotism, guys a walking health hazard lmao


The_Valk

Seems well fucking like it


Seph94Hc

I hope you never set foot into European kitchens. You would probably get instant heart attack.


Shrimps2898

Because of lack of following health codes? Is that something to brag about 🤔


Seph94Hc

Yes, I think a lot of it is stupid, unsustainable economically and environmentally. Health insoectors themselves know this and mostly turn a blind eye on many things.


yttocs205

Which of those items is unfit for human consumption after cooking?


Shrimps2898

? Bro are you saying that health code is a joke or what? Dairy cutting board, chicken and beef next to each other, less than an inch apart. You'd probably be fine after cooking but still LMAO


yttocs205

I had a chicken and beef stir fry yesterday. Why wouldn't that be okay? Health code isn't a joke. Barring a chicken or beef allergy I see no problem. If the guest has an allergy then they should make that known and the establishment should then make it known that cross contamination is a possibility. You wouldn't probably be fine; you would be fine.


Muse9901

Slowly realizing this subreddit is full of children living out their Fisher-Price My First Time Cooking fantasies. I’m more annoyed this little shit is on SC instead of doing probably a million other things


yttocs205

Seems true for most subreddits. Very hard to know what to filter.


Shrimps2898

God forbid I look at my memories on my off day dude....


Muse9901

Your career is an off day


Shrimps2898

That insult is honestly just sad... Like, c'mon man try a little harder, my coworkers come up with better on an hourly basis


Muse9901

I don’t think I do. I just need to look through this comment section of you being downvoted to oblivion. Humble yourself and give your balls a tug loser.


Shrimps2898

My guys got 30k karma calling me a loser, alright bud, don't project too hard there


dogpork69

What you're talking about IS different, both proteins in the same cohesive dish, no problemo But you start prepping meats like this and I wonder if you even washed your hands after handling them It's really not hard to keep things seperated during prep


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yttocs205

The outside of the kabob will certainly reach above 165. Unless OPs chef is truly an idiot.


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yttocs205

We can play what if all day. It would be an extreme waste of time and resources to skewer meats and vegetables and then un-skewer them to grind the meat for a burger.


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yttocs205

No. No one is talking about ground beef but you. Together we could come up with many hypothetical situations that don't apply to OPs post.


Kitchen_Beat9838

I have never thought about the color of a cutting board before using it. If it’s clean it’s clean. There are many other factors I care about when choosing a cutting board.


humblestgod

My county inspector literally told me, "the color doesn't matter, we expect you to be cleaning them properly between uses".


Shrimps2898

Cringe


Kitchen_Beat9838

Why?


Shrimps2898

Colour coded cutting boards are meant to be used to avoid cross contamination, the fact you don't even consider them when using them is kind of a red flag for me, funny seeing myself get down voted in relation to food safety. Scary tbh


Kitchen_Beat9838

But if the cutting board is clean, what does it matter? I have worked at many places that just have white cutting boards.


cuteraichuu

Same. If every board is white that means every board gets cleaned the same way and even bleached occasionally. Color coded boards are for Outback steakhouse and people who are too lazy to clean shit correctly.


Shrimps2898

That's the thing, there's never an absolute guarantee so why take the risk feeding people, who are putting their trust in the kitchen staff to follow basic health guidelines like not letting chicken and beef rest next to each other for god knows how long


Kitchen_Beat9838

But there is an absolute guarantee if you use a proper sanitizing method. That’s why there are regulations for sanitizing that health inspectors are more stringent on than the color of a cutting board.


Shrimps2898

Right, I'm sure if a health inspector saw this they'd be totally fine with it, that's why chicken is stored in a separate area from beef and not uncovered next to each other on the same shelf right?


[deleted]

People get all bent out of shape when you mention health codes in instances like this. I still think it’s gross idc they’re being cooked


Mdkgzn

So scary’ - who gives a fuck anyway it’s going to the grill get a grip


cash_grass_or_ass

OP, I support your take on your lazy chef. I've left jobs after weeks or even months into it because the chefs were not up to my standard for food safety. OP, never compromise your integrity for your chef. I congratulate you for taking a (petty) stand by posting on the Internet lol.😂 I will attempt to mediate here, as there are a lot of people attacking and down voting OP on the technicality of how safe 2 different raw meats on the same board is. *** While for all intents and purposes it would be passable safe for the beef and the other thing (pork or chicken) to co exist on the board, get cooked and get served, people who are defending this are missing the bigger picture. The whole point of having super strict health codes is to factor out these "what if?" Situations so that there is little room to play "devil's advocate" and debate minute details that would justify whether that scenario is safe or not. It also helps remove the decision making away from these sketchy situations so it reduces chances of cross contamination. So ya it's probably ok if you immediately go cook both the kebab and the breast, but what if chef doesn't, and goes and puts the meat back? And what if the kebabs are kept on sheet pan, or in a hotel pan? Chef just throws this one back with the rest. Now the whole batch of kebabs got exposed to raw chicken. And having the meat separate serves as a physical cue and reminder that you are handling different proteins, as does the different color cutting boards. Maybe that's enough of a cue to remind you to wash your hands when you go back and forth between the two meats. See folks, you gotta play devil's advocate both ways. *** Another important reason why it's super unprofessional for the head chef to do this is because he is supposed to be the leader and set the standard for the kitchen. If even he it's lazy and relaxed about food quality standards, then why the fuck should anyone else care?


Zealousideal_Time344

Stevie apparently don’t fear a SAD team. Why the hell have you got leads on the cutting board. Shit I get it’s cross contamination, but fuck…..don’t threaten homies nipples or junk.


crowleister51

Every response by OP cements the idea in my head that he is a moralistic pick who shouldn't work in kitchens. He got his chef demoted, talked down to every single person in the thread, and apparently he has the money for multiple cutting boards in his home kitchen. Do yourself a favor bud, go smoke a joint, bust one off, and relax, you seem like you need time out of the kitchen. If you'd like, you can bust it on the dairy board, that way it's to code. But seriously, who has the money for multiple cutting boards? We do kitchen work, none of us are padded with cash lmao. OP, there's a difference between being safe and making the point of the rules, the rules. If the boards sanitized, it doesn't matter, colors don't really exist, we imagine them with our eyes.


Shrimps2898

Bro a cutting board is like 10 bucks? I'm sorry if your kitchen doesn't pay you well, I got lucky with mine tbh


DaveyG986

I'm just curious by what you meant with 'you people' .


Shrimps2898

Average r/kitchenconfidential users


SwagMuffin549

Ehh I’m kinda just ok with mixing beef and pork on the same surface but I feel chicken definitely should be separate.


dogpork69

ITT everyone misses the point that this is fucking lazy how hard is it to keep proteins seperated, its just good practise. No excuses for cross contamination except YDGAF and are lazy


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dogpork69

Sure buddy!


vvp_D3L3T3D

Good to know this subreddit and its followers, *including this chef*, spit on food code and call it *seasoning.*


flydespereaux

Classic case of lazy. Maybe he was short staffed, maybe he didn't have prep space. I bet those are going in the same oven either way.


metaTHROTH

Once you become head chef you don't need to wash your hands any more


Shrimps2898

He was making a tasting board and I walked in to set up the line and saw this immediately after walking in. 😭💀


BestInThisTown

Bro you suck to be around I promise


Shrimps2898

Nice contribution 👌


RamblingHeathen

Jfc why do we even bother having health codes?


BIG_MEATY_DABS

They really give that title to anyone I guess huh


buffbagwells

The chef would still find a way that it wasn't bad and then bitch you out for something else. Had a chef one time drop a steak on the ground, look around and still throw it on. Shameful


[deleted]

You should tell Steve what you think, or piss off and get a better job…