On 12/6/2010 8:19 AM, Steve W. wrote:

Not in 99% of the places I have been. They have pretty much all tossed
wood out and use plastics. Less problems, dishwasher safe and better for
the knives as well.

Plus in a commercial kitchen there are actually very few times where the
raw prep area is also the location where the final cooked product is
prepped for service.



You may find this paper of interest.

http://www.treenshop.com/Treenshop/ArticlesPages/SafetyOfCuttingBoards_Article/CliverArticle.pdf


Kevin Gallimore