food safety question
I have a safety question involving poultry. I was making chicken saltimbocca two days ago and due to a plumbing emergency, had to leave the apartment in a hurry. I came back today to raw chicken that has been sitting out on my cutting board for 48 hours. Obviously the chicken is no longer good. If I clean the cutting board, is it safe to use it again, or should I throw out the cutting board and replace it with a new one? Will bleach do the trick? It's a polyethylene board.
Any plants to have a food safety lesson as part of the cooking school in the future?