Oh...my....gosh! We are now not allowed to have have boxes of vinyl gloves ANYWHERE but in the box by the handwashing sink. Are they effing kidding? Reason being we have to wash hands in between every glove change. Ridiculous. I change my gloves way too many times for that nonsense.
Is it just your store with this policy or something they are trying to put into effect all over? I mean I've noticed a few boxes that have been put up in my deli/bakery as well. But given that we have people with so many hand sizes that we can never just keep that little box stocked and we have the gloves all over the tables. And where ever we can find them.
I have also tried to keep up with washing my hands in between glove changes. But dude I've done that so much, I've stripped the natural skin oils out of my hands just getting all that powder off. And it leaves my hands uber rashy at times. So I can totally, understand how you feel.
Oh my god I have so many cracks on my hands from being fried out. This is a rule thats always been around. They are just really enforcing it. It's unrealistic. I'm clean and I treat my customers how I want to be treated. I wish I didn't care, would mak it easier on me. I could just keep the same nasty gloves on ya know?
If I change a pair of gloves while doing the same task, I either change them without washing or I just rinse my hands off with plain water. If you're going back to the same task, I don't see the necessity of re-washing your hands just because you tore a hole in your glove.
I've heard someone, who has worked who for the Kroger company for a long time, tell me that back in the day they actually didn't use gloves at all however, were much cleaner because they actually washed their hands every time they touched food, whereas now we're just touching everything with our gloves.
I've heard someone, who has worked who for the Kroger company for a long time, tell me that back in the day they actually didn't use gloves at all however, were much cleaner because they actually washed their hands every time they touched food, whereas now we're just touching everything with our gloves.
When I first started working in bakery 25 years ago, we would ice sweet goods with our bare hands. I could never spread my fingers far enough apart to ge the icing to drizzle properly though. I still sometimes ice cinnamon rolls with my hand. I wear a glove though. It's easier than try to use a spatula to scrape out the last remnants of icing out of the bucket.
I've heard someone, who has worked who for the Kroger company for a long time, tell me that back in the day they actually didn't use gloves at all however, were much cleaner because they actually washed their hands every time they touched food, whereas now we're just touching everything with our gloves.
When I first started working in bakery 25 years ago, we would ice sweet goods with our bare hands. I could never spread my fingers far enough apart to ge the icing to drizzle properly though. I still sometimes ice cinnamon rolls with my hand. I wear a glove though. It's easier than try to use a spatula to scrape out the last remnants of icing out of the bucket.
It's ok i do it the same way as you! So much easier to just stick your hand right in the bucket (i use gloves though lol)
You guys are lucky being able to use your hands to ice stuff. I tend to be rather heavy handed when I do things with just my hands and no utensils. So rather easy for ingredients to end up running low around me when I use my hands, lol.
I've heard someone, who has worked who for the Kroger company for a long time, tell me that back in the day they actually didn't use gloves at all however, were much cleaner because they actually washed their hands every time they touched food, whereas now we're just touching everything with our gloves.
I wonder if our pastry chef had heard something similar. As I swear I have rarely seen her wearing gloves at all when she is decorating stuff for her case.
Oh my god I have so many cracks on my hands from being fried out. This is a rule thats always been around. They are just really enforcing it. It's unrealistic. I'm clean and I treat my customers how I want to be treated. I wish I didn't care, would mak it easier on me. I could just keep the same nasty gloves on ya know?
I hear that. I don't know what it is lately, but we've gotten a lot of customers that are being uber persnickety lately about folks changing their gloves a lot more often. Heck I do it anyway when I'm over there, cause some meats are just so messy in the first place. And I don't like transferring say, Cajun, Buffalo, or Chipotle seasonings from the bag, to the slicer to the handle on the slicer. So I make sure to make the effort to keep up on the changing. And as you said treat folks like I want to be treated too. But for some customers it's like "you are just looking at me dirty, change those gloves now!"
Using plastic gloves is the biggest batch of nonsense............ anyone who REALLY understands cleanliness and sanitation issues will agree that the best way to work with food it to WASH YOUR HANDS OFTEN and THOROUGHLY, with soap and water. Constantly changing gloves just means more time wasted, and it gives (some) employees a very false sense of security, as if, as long as they are wearing gloves, everything is peaches and cream and they can do anything and keep working for a long time as long as they have gloves on. NOT SO..........you are still touching every surface, but with a plastic barrier which is picking up germs, dirt, food debris and transferring it to other surfaces. The rules of using gloves, and where to place the boxes of unused gloves, are especially loved and pushed by people who really do not quite understand the realities of a food preparation area, and are more into paperwork (pencil pushers).
I have read some articles online which indicate in parts of Europe they are finally "wising up" and banning the use of gloves, and just encouraging basic cleanliness and frequent handwashing in food situations like restaurant kitchens.
The most important issues include washing hands often (such as, between working with raw meats and starting another job, such as slicing raw vegetable or fruit), and using separate/different cutting boards, and/or cleaning the cutting board and utensils first if using the same board, when moving from one type of food to another so cross-contamination cannot occur as easily.
Everyone in deli and bakery should be given training in sanitation issues, but much of it is "skimmed through" quickly in the computer classes in the hiring process, and forgotten soon after.
Bravo!! To everything you said. I especially love what you said about the pencil pushers not understanding the realities of eyeing in a food prep area.
