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—S.A. & L.R.
Further Instilling Good Personal Hygiene
By Henry Carsberg
Gloves provide a barrier from bare hands, but disposable gloves have a one-time use. Case in point, in the medical field, gloves are used and changed as per patient. Likewise, when employees leave the food processing area, gloves must be removed; upon return, they must put on new gloves.
When preparing RTE or other food products in a deli, gloves must also be changed when the employee is moving from one product to another. For instance, shellfish to fin fish and fresh water seafood to salt water seafood. When I conducted sanitation training for a national supermarket’s deli department, I noticed a food server who moved from cheese to sliced meats, then to macaroni salad and to deep-fried tenders, and finally to handling the money—all without changing their gloves. Unfortunately, this is not unusual. But it is wrong!
Gloves can provide a false hope if not used correctly.
As a result, I recommend using a liquid hand dip. Employees dip their bare hands in a solution of sanitizer, then they can dry their hands. Similar to using gloves, employees need to be properly trained on using this system. Management then needs to regularly monitor for compliance.
There are also hand sanitizing machines on the market that wash employees’ hands in a warm sanitation solution and automatically dry their hands. I’ve found that most food employees prefer this method. Any method that will work to encourage employees to sanitize their hands is a win-win situation.
Carsberg is a sanitarian with more than 30 years of experience in food plant sanitation. Reach him at [email protected].
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