And food workers can use our Food Handler Training course to learn all the important food safety principles they need to know. This post was originally published in March and has been updated for freshness, accuracy, and comprehensiveness. Toggle navigation search. Log In. Download Our Resources! Resource Gallery. Looking for Online Training? Food Handler Training. Alcohol Server Training. Food Manager Training. But when should you remove your gloves, and how often?
A great rule to follow is to change gloves whenever you are handling a new ingredient. For example, changing gloves after handling raw meat or fish and grabbing a new pair before preparing a fresh salad. This helps to prevent the cross contamination of bacteria from other foods and promotes a safe and sanitary environment. Gloves should also be changed after carrying out other tasks such as cleaning to prevent chemicals or bacteria from coming in contact with food.
Although, employees should wear gloves while cleaning to prevent harmful bacteria from coming in contact with bare hands. Food allergies are another huge concern while working in kitchens or preparing food.
Gloves should be switched before working with dishes going to customers with allergies or concerns. The same glove should not be used to carry out examinations or care on multiple patients to prevent the spread of harmful bacteria or pathogens.
Gloves should also be worn before procedures to keep environments sterile. Rule number one, always remember that simply wearing gloves is not enough to prevent the spread of foodborne illness in food service settings or pathogens in medical settings. Otherwise you will be spending all day on changing gloves. I HATE getting the blood up under my nails, having to wash down after each time I touch a different raw protien and then go back and do it again.
I refuse to wear gloves unless I'm prepping raw fish or chicken where it's slimy and can get under my nails or if I have any cuts on my hand. Other wise, I use different pairs of utensils for different things. Have a bleach bucket on every station, and wash my hands at least once every 20 minutes. It is far to easy to cross contaminate with gloves on. Plus, I hate when they melt to your hands when you're reaching in an oven or too close to the grill or saute.
Looking back at the fast food places I've worked when I had no knowledge of cooking where they made us wear gloves, I realize I cross contaminated so many things because I wasn't changing gloves every 2 seconds. At least when there's wetness or a texture on my hands, it reminds me to disinfect them. As a home cook I use gloves to protect my hands from over washing, helps with cold items reynauds , and always with raw protein.
The last time I worked in a restaurant was maybe , 6?? Not a glove to be seen. I washed my hands a lot.
On a side note I work part time as an auto mechanic, old British Sports cars being another passion of mine. Never wear gloves for that, though almost all the younger techs these days do. I just keep my hands moving fast so my wife never gets a good look at my nails ;- mjb. Sounds like if i had any savings i should invest in latex glove companies! How many gloves do you go through in a day in a restaurant i wonder. In club I part time in about 60 employees about 8 to 10 gloves a day.
I have gotten into the habit of using gloves anytime I am handling raw ground meats - I don't know why, I just feel better knowing that I can get my hands really in there when mixing and don't have to worry about scrubbing away little bits of raw ground beef or pork or veal from under my nails. You must log in or register to reply here. Popular Threads. What did you have for dinner?
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