The expectations of restaurants vary according to the boss. But at the very least, everyone wants to eat food prepared in a hygienic environment. While most know Always avoid restaurant lemonsThere are disagreements on the fact that cooking staff should prepare other foods with gloved or naked hands. To clarify things, take -out meals spoke with Maricel Gentile, executive chief and owner of Maricel’s Kitchen and author of “Maricel is simply an Asian cooking book“To ask questions about the legalities and cleanliness of the gloved and not gloved hands. Maricel mentions that in most American jurisdictions, it is not necessary for cooking staff who handle foods to wear gloves unless you handle raw meat or meals ready to eat. However, part of the appropriate diligence does not check local regulations.
“Gloves can give a false feeling of security,” Maricel told Takeout. “If workers manage raw foods then ready to eat without changing gloves, they distribute contamination faster than bare hands with frequent washes. The gloves also reduce tactile comments, so it is easier to cut you or mistreat delicate foods. Sometimes, bare hands and bare hands between stains offer better precision and hygiene, teaching better protection. “
A study published in the National Medicine Library Tested tortillas with flour and found that, from samples of food manipulated by cooking staff wearing gloves, 9.6% had coliform bacteria while only 4.4% of the samples of the unknown kitchen staff contained coliform bacteria. The prevention of pathogens of food origin is an absolute priority in the catering industry, but gloves may not be the perfect solution. (The best way to practice good restaurant hygiene is linked to a safety measure that restaurants often neglect the most.)
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Kitchen hygiene practices to prevent the spread of bacteria
Person washing their hands – peopleimages.com – Yuri A / Shutterstock
Whether gloves or bare hands are suitable for the task, there are procedures appropriate for the two that create the most health space. “The best practice is to wash your hands before using a new glove,” said gentile. “Change the gloves when changing tasks or every 30 minutes and throw the gloves after handling raw proteins or dirty surfaces. For work with bare hands, wash your hands for at least 20 seconds with soap before preparation, after breaks, using the toilets and between manipulation of raw food and ready to eat.”
Several other ways for the restaurant staff (or anyone preparing food) to help prevent food of food, in particular: do not work in the event of a patient, be well informed about the good handling of food and refrain from touching ready to eat with bare hands. Cooking tools can be used to minimize contact with food, including pliers, spoons, pipe bags and everything that replaces direct contact in the workforce. Keeping a sanitary kitchen space is another way to prevent cross -contamination and propagation of foods of food origin. What is shocking what The most contaminated things in the kitchen are, but cleanliness is essential for the staff and the restaurant environment.
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