Bob Muncie wrote:
>
> Omelet wrote:
> > In article >,
> > ChattyCathy > wrote:
> >
> >> I've always used a separate cutting board for raw meat, didn't have to
> >> read any rules to figure that one out.
> >
> > I just wash it well between uses.
> > I will most often cut the meat up last when prepping a recipe, but
> > that's generally because the meat goes in last!
> >
> > Made a pan of hash for dad this morning and cut up the onions first as
> > they had the longest cooking time, then the potato. I scrubbed off the
> > board then cut up the meat. The meat was pre-cooked tho' so that might
> > not count...
>
> I use a poly material flat mat that you just lay down on the counter to
> cut/slice every thing. Wash & dry like a regular dish.
>
> Bob

Yes, I'm a big fan of the thin flexible cutting boards too. You can fold
or roll them into chutes or funnels as needed.