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Using gloves in food preparation and cooking

post #1 of 12
Thread Starter 

Hi

 

Why do some chefs wear gloves to prepare food that is to be cooked?

 

For example, raw meat and cutting raw vegetables?

 

Are their hands cold?  

Is it a fashion?

 

This practice is now very widespread and it seems more of a success for manufacturers than for food safety and chefs.

 

Any comments or views greatly appreciated as i think this is worth discussion.

post #2 of 12

OK. I'm sure someone will say that I'm wrong (I know who it will be too), but I'll explain it the way I learned in NSF certification. It's really kinda simple, for the most part. 

 

Those handling food that is then going to be cooked don't need gloves. You should still however wear gloves if you are handling food that will be cooked, but not in that shift you are working. 

 

Those handling food that is going to a plate to be served need to be wearing gloves. 

 

Anyone with absolutely no knife-handling skills, who is still handling a knife, should wear gloves; those anti-cut your fingers off gloves.

 

I hope that helps. 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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post #3 of 12

IceMan nailed it, in principle. But gloves can also be a source of cross-contamination.

 

I simply "adore" those fast food clerks who carefully make your sandwich with gloves, then take your money, ring up the register, wrap your sandwich, and go back to fix the next sandwich WITHOUT REMOVING OR CHANGING GLOVES! laser.gifThe expression on their face when you politely request they change gloves AFTER washing their hands is priceless.

 

Or the cook, wearing gloves, places the raw chicken/beef/pork/whatever on the grill, turns around and plates three dinners WITH THE SAME GLOVES ON!
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #4 of 12
Thread Starter 

You seem to have got it right.

 

Gloves do not ensure food safety and may even have a 'seat belt effect'.

 

However, millions upon millions are used and what really upsets me is that people with no knowledge about food preparation (or food safety) are telling chefs to use them with so much confidence.

 

Why are some chefs treated by some people as not responsible for food safety and end up being commanded to do the wrong thing?

 

I suppose it's worth mentioning that one USA style store do use gloves effectively in preparing high risk food. Of course if they take th emoney after sandwich prep. Well done S-----. 

post #5 of 12

I agree with both Iceman and Pete. Gloves are misused and give a false sense of security

 Making your sandwich and taking $ is  a good example. On raw meat you don't need but cooked always, then before you pick up a raw item to cook they must be changed again . I prefer 2 sets of tongues one for raw on , one for cooked off. Otherwise you will be spending all day on changing gloves. Sometime I think dipping ones hands in an 05% bleach solution might be better.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #6 of 12

I agree with the above with one caviat, I ALWAYS wear gloves when handling raw meat for cleanliness reasons.  I HATE getting the blood up under my nails, having to wash down after each time I touch a different raw protien and then go back and do it again.  Its bad for your skin, you end up washing your hands CONSTANTLY and it inefficient.  I would rather change gloves quickly than wash my hands PROPERLY after EACH AND EVERY time I handle a raw protien.

Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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post #7 of 12

I refuse to wear gloves unless I'm prepping raw fish or chicken where it's slimy and can get under my nails or if I have any cuts on my hand. Other wise, I use different pairs of utensils for different things. Have a bleach bucket on every station, and wash my hands at least once every 20 minutes. It is far to easy to cross contaminate with gloves on. Plus, I hate when they melt to your hands when you're reaching in an oven or too close to the grill or saute. Looking back at the fast food places I've worked (when I had no knowledge of cooking) where they made us wear gloves, I realize I cross contaminated so many things because I wasn't changing gloves every 2 seconds. At least when there's wetness or a texture on my hands, it reminds me to disinfect them. 

post #8 of 12

As a home cook I use gloves to protect my hands from over washing, helps with cold items(reynauds), and always with raw protein.

post #9 of 12

The last time I worked in a restaurant was maybe 1975, 6 ??  or so.  Not a glove to be seen.  I washed my hands a lot.

 

On a side note I work part time as an auto mechanic, old British Sports cars being another passion of mine.  Never wear gloves for that, though almost all the younger techs these days do.  I think about it sometime when I REALLY have to scrub up to get the perma-dirt off before fixing dinner.  I just keep my hands moving fast so my wife never gets a good look at my nails ;-)

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #10 of 12

Sounds like if i had any savings i should invest in latex glove companies!  How many gloves do you go through in a day in a restaurant i wonder.

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #11 of 12

In club I part time in  about 60 employees about 8 to 10 gloves a day.  about  5 to 6 boxes per day assortted sizes  100 in a box  non powdered.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #12 of 12

I have gotten into the habit of using gloves anytime I am handling raw ground meats - I don't know why, I just feel better knowing that I can get my hands really in there when mixing and don't have to worry about scrubbing away little bits of raw ground beef (or pork or veal) from under my nails.

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