Hey guys, Normally when cooking, I try to keep a sanitary environment - why shouldn't I, right? I haven't really ever studied food sanitation, so I don't have any theoretical foundation to know what may constitute a danger, so I tend to just play it safe. So, the other day a friend of mine cut up a couple of pieces of fruit (kiwis, oranges etc.) with a serrated knife on a plastic cutting board normally used for raw meat and poultry (dishwasher cleaned). When done, he just barely washed the knife under cold water (<2 sec. splash under the running water) so to just wash off the fruit solids on there. When pointing out what I thought was casual sanitary behavior (not in any supercilious way) I got an earful like I was insane for making a big deal out of it. So, can the situation described constitute a risk in the home kitchen, or is it perfectly safe to cut fruit vegetables on a (otherwise clean) raw meat cutting board and not clean a knife after usage in the manner described? BTW. I've had arguments before with this guy about tasting sauces multiple times with the same spoon. What's the expert opinion on this one? I mean, I don't want to risk a cold due to his laziness of not getting another spoon. Thanks guys.