I read that.... It's amazing how bacteria can pass on genetic resistance to other bacteria.... And some folks are worrying about global warming.... little do they know..... microscopic bugs are taking over the human race.....
Safe glove use.......
- Thread starter diggingdogfarm
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
maple sticks
Smoking Fanatic
After studying for my food handlers license you kind of start watching when you go out to eat. Never paid that much attention before. License should be required to work in any food environment.
Just got my Safeserv recert a couple of weeks ago and they were saying the CDC is reviewing the glove policy because ofter 30 years of research they found that gloves are no more affective than proper hand washing.
Also...just think about that mint bowl and how many people use the restroom before they leave and don't wash their hands (8-9 out of 10 for both)
Also...just think about that mint bowl and how many people use the restroom before they leave and don't wash their hands (8-9 out of 10 for both)
I work in the linen industry and maintain 76 accounts. I am in kitchens all day and you wouldn't believe the things I see
Interesting thread. I learned some new things but I also had some of my practices validated. For example, I use gloves of 2 types. I have some long-sleeved ones that are insulated that I use when handling hot food. These gloves are cleaned with a diluted spray of bleach then bagged in a ziploc bag. I then wash the gloves after putting them on and before handling hot food. They are not used again without going back through the bleach, rinse, wash process.
I use thinner rubber gloves for prepping and when they come off they are thrown away. I never use them across food stuff items. For example, I wear one on my left hand when chopping veg but not on my right hand which is on the knife. For cleaning pork, poultry or beef, I wear a pair and throw them away when they come off. I don't do but one thing at a time. All of my cooking is for family and friends - not for the public for pay - so handling cash, busing tables, etc. is not an issue that arises.
About 18 months ago, I acquired a streptococcus Millerii infection at the site of an artificial knee joint. This is a common bacteria in the environment and the auto-immune systems for most folks deal with it without problems. But, because the artificial knee creates a hole in my auto-immune response at that site, the bacteria piled up there and put me through Hell for a month. My fever came on as suddenly as being struck by a car and went dangerously high. I went through kidney failure, delirium for days, and central line administration of exotic antibiotics for 2 months. I have to take penicillin twice a day and probably will for life. Why tell this story on this forum? Because there are many of us with compromised immune systems. The compromise need not be great nor "boy in a bubble" type exposures for dire consequences to result. Most people would call me OCD for the frequency I wash my hands, but I call it experienced behavior.
On the subject of commercial food servers, in my early days I held several different jobs before going to college and earning a degree and finding a career in IT. One of those jobs was as a rating agent for insurance companies in my home state. Due to a string of very large losses from restaurant fires, a team of us inspected every restaurant in NC over a period of a few months. (A restaurant for those purposes was defined as having the ability to deep fry - no matter how large or small the fryer.) Our protocol for inspection was pretty extensive. I saw things in kitchens that actually turned my stomach and these were not always low-end providers (and, I have a very strong stomach).
A few years later, I went into pest control working for my FIL. I did everything from whole warehouse fumigation with cyanide gas to termite treatment to ordinary pest control in homes and businesses. Some of our most frequent calls were in restaurants and institutional food preparation areas. The most common problem was persistent cockroaches. And the problems always were the result of lax kitchen hygiene.
One last story: The reporter for the Houston TV station that broke the story on the "best little whorehouse in Texas," Marvin Zindler (now deceased), used to do a spot once a week on surprise inspections that his team would do on restaurants in that city. In the 3+ years that I lived there and heard his reports, I don't think he ever gave any restaurant a "clean bill of health" because it was too easy to find one or more hygiene problems. I think his favorites was "SLIME IN THE ICE MACHINE!" It became the tag line to his pieces on the subject.
Martin, thank you for reminding us that we must be ever vigilant and careful when we handle or consume food.
I use thinner rubber gloves for prepping and when they come off they are thrown away. I never use them across food stuff items. For example, I wear one on my left hand when chopping veg but not on my right hand which is on the knife. For cleaning pork, poultry or beef, I wear a pair and throw them away when they come off. I don't do but one thing at a time. All of my cooking is for family and friends - not for the public for pay - so handling cash, busing tables, etc. is not an issue that arises.
About 18 months ago, I acquired a streptococcus Millerii infection at the site of an artificial knee joint. This is a common bacteria in the environment and the auto-immune systems for most folks deal with it without problems. But, because the artificial knee creates a hole in my auto-immune response at that site, the bacteria piled up there and put me through Hell for a month. My fever came on as suddenly as being struck by a car and went dangerously high. I went through kidney failure, delirium for days, and central line administration of exotic antibiotics for 2 months. I have to take penicillin twice a day and probably will for life. Why tell this story on this forum? Because there are many of us with compromised immune systems. The compromise need not be great nor "boy in a bubble" type exposures for dire consequences to result. Most people would call me OCD for the frequency I wash my hands, but I call it experienced behavior.
On the subject of commercial food servers, in my early days I held several different jobs before going to college and earning a degree and finding a career in IT. One of those jobs was as a rating agent for insurance companies in my home state. Due to a string of very large losses from restaurant fires, a team of us inspected every restaurant in NC over a period of a few months. (A restaurant for those purposes was defined as having the ability to deep fry - no matter how large or small the fryer.) Our protocol for inspection was pretty extensive. I saw things in kitchens that actually turned my stomach and these were not always low-end providers (and, I have a very strong stomach).
A few years later, I went into pest control working for my FIL. I did everything from whole warehouse fumigation with cyanide gas to termite treatment to ordinary pest control in homes and businesses. Some of our most frequent calls were in restaurants and institutional food preparation areas. The most common problem was persistent cockroaches. And the problems always were the result of lax kitchen hygiene.
One last story: The reporter for the Houston TV station that broke the story on the "best little whorehouse in Texas," Marvin Zindler (now deceased), used to do a spot once a week on surprise inspections that his team would do on restaurants in that city. In the 3+ years that I lived there and heard his reports, I don't think he ever gave any restaurant a "clean bill of health" because it was too easy to find one or more hygiene problems. I think his favorites was "SLIME IN THE ICE MACHINE!" It became the tag line to his pieces on the subject.
Martin, thank you for reminding us that we must be ever vigilant and careful when we handle or consume food.
Wow!
I'm sorry to hear that.
Basically the same thing happened to my cousin with a hip transplant, things got so bad he spent a few months in a nursing home.
He's back home and doing much better now.
~Martin
I hate public bathrooms where you have to pull the door open. Would rather have one that I can push with my body to open and not my hands that I have just washed. Just a pet peeve!
Kat
I wonder how many people leaving got a busted nose like that?
Motion sensor or push-button operated pocket-style doors would be nice, but that's too much $/door for it to happen willingly.
Last edited:
mountainhawg
Meat Mopper
The feature I saw about it on TV said if the hospital staffs paid more attention to washing their hands more frequently the less it will spread. Those cruise ships seem to be good incubators for bacteria, germs viruses etc.also, but again frequent hand washing and not putting one's dirty hands up on facial areas would help prevent the catching and spreading of the baddies.
michael ark
Master of the Pit
Slime in th ice machine is verry common worked on too many. My grandma walked into the hospital to have knee surgery . She ended up haveing 5 surgery to remove infection after that. She soon died after that from cancer.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
For Sale: Red's Direct Heat Smoker/Grill $700
- Started by seenred
- Replies: 30
- Classified Ads
-
Freaking enablers
- Started by bigfurmn
- Replies: 21
- Blowing Smoke Around the Smoker.
-
Tomahawk Tonight
- Started by Okiejoebronco25
- Replies: 18
- Beef
-
RIP George Wendt!
- Started by Rafter H BBQ
- Replies: 15
- Blowing Smoke Around the Smoker.
