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Digusting Habits at my deli kitchen........
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Post by
588688
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Post by
207044
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Post by
588688
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Post by
pikeyboy
I don't see how you could make bruschetta dough wearing gloves (although, as you say I would use a silicon spatula to initially mix the dough- it's easier). Of course, her hands, her bowl, and the surface she intends to work the dough on need to be clean, but I don't really see how using your hands in cooking is unhygienic. If you are working with possible contaminants such as fish, meat, or even fresh vegetables that still have dirt on them, you should be using separate boards and knives for each, and washing your hands extremely regularly.
The kitchen I work in only ever uses gloves when gutting fish, preparing some shellfish (like molluscs- try peeling and deveining a hundred raw prawns wearing gloves. It'll take forever, and you'll cut yourself.) or working with chillies. However, If the head chef catches somebody not washing their hands, or their bench, between processes, there is hell to pay, as that dish has to be discarded, and started again. Imagine if she had to keep an eye on who wasn't changing their gloves! First, she'd never get any cooking done, second, we'd get through a couple of thousand gloves a week.
We use the same procedure as hospital staff; wash hands thoroughly, then an alcohol gel rub, then a rinse, as we don't want alcohol gel residue in our food. Dirty utensils get rinsed in a sink, to remove food debris; one for uncooked stuff, one for pots, pans, and things like teaspoons we taste with, another for dirty plates. All then goes into a dishwasher.
Post by
588688
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Post by
donnymurph
Worst thing I've heard of was a KFC where they found a rat in the deep fryer.
There's a video on YouTube about a
deep fried chicken head found at a McDonalds
.
McNasty all the way.
McYummy
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