The Critical FDA Food Code item #9 that is associated with an increased risk of food borne illness is failure to use gloves when preparing ready to eat foods (RTE).
How do you feel when you notice the cook or server is touching your RTE food without gloves?
A turn off, isn’t it? It also increases the risk of transmitting disease.
Imagine a dentist putting his/her hands in your mouth without using gloves. Would you ask him/her to put on gloves? When food service workers touch RTE foods without using gloves, they are literally putting their fingers into the customer’s mouth. Just like dentists, food service workers are entrusted with the public health. Glove use when serving RTE foods is critically important to reducing
food borne illness.
“The spread of germs from the hands of food workers to food is an important cause of foodborne illness outbreaks in restaurants and accounts for 89% of outbreaks.”
Are food preparers or food servers then required to wear gloves?
Continue reading “Proper Glove Use Will Reduce Food Borne Illness”
In my last blog post, I highlighted the logic behind the A+ grade. Not all restaurants can consistency achieve that level of excellence. But most B graded restaurants are still very good.
Continue reading “What Does a Restaurant B Letter Grade Mean?”
Why would an emergency/toxicology physician attend the National Restaurant Association meeting in Chicago?
The National Restaurant Association (NRA) annual Chicago meeting brings the brightest, most talented leaders in the restaurant hospitality sector together for a week of exchanging ideas, learning, and exploring new products and services. So why would a physician attend?
Continue reading “Physician Attendance at the National Restaurant Association Show in Chicago”
The Critical FDA Food Code item #7 that is associated with an increased risk of food borne illness is discharge from the eyes, nose or mouth. We covered item #8, clean hands, in a previous blog post.
Continue reading “Top Food Code Standard – Worker Health”
The Critical FDA Food Code item #8 that is associated with an increased risk of food borne illness is (failure to keep) hands clean & properly washed. We covered item #9, glove use, in a previous blog post.
Continue reading “Top Food Code Standard – Hands Clean & Properly Washed”