If a health inspector
slaps a "C" grade on a food establishment, it means that a re-inspection will take place in 10 days time.
As fans of the John Cleese comedy classic, Fawlty Towers
, well know, this can be a near-death knell for a business.
The immediate stigma and the ensuing scramble to re-establish reputation and credibility is a situation to be avoided at all costs.
Cross contamination is a commonly recurring health citation in the food preparation business and is one that can be reduced by following a few simple steps.
The practice of proper food glove use is key to this process.
- Organize staff and prep cooks to minimize shifting from task to task.
This will reduce individual movement from dirty to clean surfaces and constantly switching between raw and cooked food work.
- Always follow proper glove change procedure between tasks.
- Change gloves when soiled or every 4 hours when working on a continuous task.
- Do not store food gloves at every work station. Rather, locate gloves at hand washing stations so that the proper wash and change procedure is encouraged.