Never Did I Ever…
Yes, I know the real game is “never have I ever”, but that phrase didn’t work for the topic of this blog, so I changed it around a bit. I was working on a presentation earlier in the week on hand hygiene and I started thinking back to my career in foodservice. As someone who has spent years in the foodservice industry, I’ve come to appreciate the importance of hand hygiene and safety measures, including the use of gloves. But I do recall when no bare hand contact became a “rule” that we had to follow. It had to be the mid- to late-1990s, as I recall. I am sure there are those of you reading this who will know the exact date, but it isn’t something I committed to memory. I know I was just beginning my career at the time and was likely a cook, and I was adamantly against gloves. As I was thinking back to that time, never did I ever….think I would be a proponent of glove use and the no bare hand contact guidelines in the food code.
When the no bare hand contact rule first came out, I had a long list of reasons I was against the use of gloves. I could go on and on, but there were four main issues I had. First, there was a common misconception with my fellow employees that wearing gloves automatically ensures food safety. While I was certainly new to foodservice, I had enough food safety training through 4-H and other avenues to know that gloves were not the be-all and end-all solution. Clean hands and proper sanitation seemed sufficient to prevent contamination. Second, I thought gloves would inhibit my ability to know when my hands were truly “contaminated” (yes, I was young, it was a silly notion). Even back then, I was adamant about handwashing, but now I realize that I was likely not the norm. Third, the gloves we first used were not comfortable to wear. And last, but not least, I am sure there was a little bit of resistance to change (ok…maybe a lot of resistance to change!).
It’s a topic that I never thought would become a significant part of my future career, but experience has shown me the important role gloves play in maintaining food safety and customer health.
As I delved deeper into food safety throughout my career, I have come to realize that while handwashing is crucial, it may not always be enough, especially in busy kitchen environments. The use of gloves is not just about personal hygiene; it’s also a preventive measure against cross-contamination. When handling raw ingredients, including meat, poultry, and seafood, gloves act as a barrier, reducing the risk of pathogens spreading to other foods or surfaces. What I used to believe was that when I touched raw chicken, I would remember to wash them after working with it because I could feel it on my hands. I feared that gloves would remove this tactile cue to wash my hands and thus lead to increased chances of cross contamination. What I wasn’t considering then was that gloves helped to protect my hands in several ways, for example, helping to prevent bacteria from getting under my fingernails, or in between my fingers, areas where I may not wash as thoroughly and thus might lead to cross contamination. The glove “barrier” is particularly important in establishments where multiple dishes are prepared simultaneously.
Today, gloves have almost been a visual cue to the dining public about the commitment to food safety… instilling confidence and trust in the cleanliness of the kitchen and the safety of the food being served.
Gloves play a role in maintaining the quality and integrity of food products. Touching food with bare hands can transfer oils, sweat, and other contaminants, altering the taste and texture of dishes. Gloves help preserve the natural flavors and appearance of ingredients, contributing to a more enjoyable dining experience for customers.
I was right back then about the fact that gloves can give a false sense of security to employees and that employees might practice improper glove use. Thus, it is vital that we train our employees in the proper use of gloves and the use of handwashing when wearing gloves.
Glove design and technology have also come a long way since the days when they were first required. One of my main concerns with the first batch of loose-fitting gloves we ordered at the restaurant was the ability to actually work in them and be productive without fighting with them the entire time I had them on. FoodHandler’s gloves, including the newer ThinSense™ nitrile gloves, give employees the tactile sensitivity, strength, and durability that would have been unimaginable 25 years ago.
Today, gloves have almost become a visual cue to the dining public about the commitment to food safety an operation may have. Observing kitchen staff wearing gloves can instill confidence and trust in the cleanliness of the kitchen and the safety of the food being served. It’s a visible symbol of your commitment to food safety practices.
Yes, there was a time when I resisted the idea of wearing gloves on a regular basis. It seemed like an extra step, an unnecessary barrier between me and the food I was preparing. However, with proper training and understanding of the benefits, I came to see gloves as a valuable tool rather than an inconvenience. My journey from skepticism to advocacy for gloves reflects a broader lesson about embracing change for the better. Sometimes, what may seem like a minor adjustment can have significant positive impacts on food safety. Risk Nothing.
Foodborne Illness Myths & Facts
“It must have been something I ate.” That’s the typical statement when a person develops some relatively minor symptoms from food. Maybe not severe enough to go to the doctor so you choose to tough it out without medical care. Sudden onset of flu-like symptoms such as onset of stomach cramps, diarrhea, vomiting and fever could possibly mean you are the victim of a foodborne illness. The illness is sometimes referred to as “food poisoning”, but it’s often misdiagnosed.
Don’t Compromise: Clean and Sanitize
The subject is cleaning and sanitizing. Chefs, food service directors, managers and staff try to practice safe food-handling at every turn in the kitchen. Don’t let that effort go down the drain by slacking off on the many aspects of sanitation. That includes dish and ware-washing techniques (pots, pans, equipment), and cleaning all the areas that give us that “neat as a pin” appearance in your customers eyes. Customers seldom fail to bring that soiled silverware or glass with lipstick on it to the attention of the manager or wait staff. Improperly cleaning and sanitizing of food contact equipment does allow transmission of pathogenic microorganisms to food and ultimately our customer.
The Route to Safer Fresh Fruits and Vegetables
Although fruits and vegetables are one of the healthiest foods sources in our diet, we continue to have foodborne disease outbreaks of significance from produce, sometimes affecting large groups of people in multiple states because of their wide distribution. The CDC estimates that fresh produce now causes a huge number of foodborne illness outbreaks in the United States. Produce needs our continued food safety efforts at the restaurant level as well as at the stages in agricultural production. Occasionally, fresh fruits and vegetables can become contaminated with harmful bacteria or viruses, such as Salmonella, E. coli 0157:H7, Norovirus, and Hepatitis A. This contamination can occur at any point from the field to our table. If eaten, contaminated fruits and vegetables can cause foodborne illness.
Be Cool, Chill Out, Refrigerate Promptly!
The Cold Chain -- Keeping perishable foods at proper cold holding temperatures (between 28°F and 41°F maximum or 0°F for frozen food) from your food producers / manufacturers to your customers has to be one of our strongest links to safe food and high quality. Sometimes that is referred to in the food industry as “maintaining the COLD CHAIN”. Any slip ups in the cold chain, and we have a weak link. Most all of our state food regulations require 41°F as a cold maximum, but colder is a “best practice” policy to maintain.
