I am new to this forum and find it quite interesting and helpful. I need help! What is the procedure that professional chefs in restaurants or catering do regarding cleaning & prepping chicken (and fish, etc.). To be specific, when cooking for 100 people or so, for our own group, we are told to take the fat off chicken breasts & thighs, rinse the chicken and then lay the pieces on the counter, where there is an old towel with an old sheet on top of that. Then over the chicken pieces there is another sheet and another towel, to dry the chicken. After using the towels & sheets, they are soaked in water & bleach, then washed with bleach in the washing machine This is also done with fish & meat. I am concerned about this procedure for several reason, including efficiency and safety. It is inevitable that there are pieces of chicken & fish left on the sheet and the towel. Even if the towels & sheets are disinfected, there could be pieces deposited in the washing machine which can then be transferred to other items washed in the machine. Who wants little bits of chicken or fish anywhere, even if very clean and disinfected! I know that rinsing chicken is unnecessary and not desirable from a possible food contamination aspect. However, that is going to continue. The head cook has told us that paper towels are not okay to dry chicken & fish because of acids in them. Is that true? So far I have found nothing online about any problem with paper towels. I know that they are considered food safe by the FDA & USDA and we use them throughout the kitchen for multiple uses. Also, the head cook is concerned that pieces of paper towel can stick to the chicken. I think it is smarter to just rinse, pat dry and put chicken directly into hotel pans or tubs to refrigerate until ready to use, rather than laying the chicken on the counter. What protective and absorbent material can we use if we are still requred to lay the chicken out on the counter? What do professionals use to pat dry the chicken? What about the rolls of towels (brown, recycled, bleached) that are used for drying hands? What are the best brands, etc. Are there special products or materials available that are food safe? I thought that the ideal would be to have disposable underpads that are similar to incontinent underpads (or those used for changing baby's diapers), but they are not food safe. And, the pads that are specific for meats & poultry packaging are too small for our use. I would appreciate any help and suggestions for this issue, as we cook often for ourselves and we are a large group. The towel/ sheet combo is yucky!!! We want to do things as safely and efficiently as possible. Thanks in advance!