McDonald's staff not wearing gloves when handling food?

Padre_Pio

punisher5112 wrote: »

It's not weird as they are handling different types of meat and products.

Vegetarian may want a salad but person serving has been handling meat and so on.

It's good practice as these foods are chilled but cooked already so more risk then chef handling uncooked as they will be cooking it and killing and burning off any contaminants.

No one changes gloves between handling meat and veg, unless they've been instructed to, in which case they should wash hands anyways.

wonski wrote: »

The problem is they have to wash hands after changing the gloves anyway, so what's the point???

Without gloves: Serve meat eater, wash hands, serve the vegan person.

With gloves: Serve meat eater, take off gloves, wash hands, wear another pair, serve the vegan. Rinse and repeat.

What actually happens they serve everything with the gloves which is no different than with bare hands

You're right, I'd say it's just a perception thing. People preparing food in front of you, vs in a kitchen.

When you're watching someone buttering your roll (ooh matron) it probably looks better that they're wearing gloves, even though it makes next to no difference.

Dial Hard

I'm pretty sure studies have shown that glove wearing can actually contribute to poor hygiene practices as people stick on a pair and think they're good to go and don't change them or wash their hands nearly as often as people who prep bare-handed. Will see if I can find a few links.

LenWoods

How many of you dip your hand in the holy water font every week?
#sceptic

Padre_Pio

LenWoods wrote: »

How many of you dip your hand in the holy water font every week?
#sceptic

Not many I'd say :pac::pac:

Snotty

LenWoods wrote: »

How many of you dip your hand in the holy water font every week?
#sceptic

Is that a euphemism for getting drunk every week?

wonski

Dial Hard wrote: »

I'm pretty sure studies have shown that glove wearing can actually contribute to poor hygiene practices as people stick on a pair and think they're good to go and don't change them or wash their hands nearly as often as people who prep bare-handed. Will see if I can find a few links.

There are also studies of people who not only don't wash their hands as often, buy don't after visit to toilet Some places do regular swabs on workers hands to ensure compliance with basic hygiene. Some factories even have barriers with hand-wash Station and you won't get through until yo do

LenWoods

Snotty wrote: »

Is that a euphemism for getting drunk every week?

euphemism hmm just let me Google that word and I'll get back to ya in a minute :pac:

EltonJohn69

Swab staff and customers to ensure no bacteria enters the food preparation area ?

LenWoods

EltonJohn69 wrote: »

Swab staff and customers to ensure no bacteria enters the food preparation area ?

Perhaps possible if the eliminate the €2 menu from there list,
Lowest quality for the highest possible price that's business

Dial Hard

LenWoods wrote: »

Perhaps possible if the eliminate the €2 menu from there list,
Lowest quality for the highest possible price that's business

They were being facetious.

corkboy38

I used to work in a place where we washed the deli cooking trays in the cash wash... hot chicken rolls were savage every time.

Danzy

mrcheez wrote: »

Any fresh uncooked food should be prepared hygienically... In this case the salad and buns were not cooked and will carry whatever bacteria the preparer passed on from rubbing their nose, ruffling their hair, scratching their arse..

But sure itll be grand.

Interesting to note.. this is banned in NYC but not Ireland

https://www.health.ny.gov/publications/1334/

Bizarre

Not bizarre, gloves can get dirty as well, hands are easier washed and kept clean.

wonski

Danzy wrote: »

Not bizarre, gloves can get dirty as well, hands are easier washed and kept clean.

Somebody already mention America, eg their eggs need to be kept refrigerated, so they can do dirty business all the way to the market without any care about cleanliness at any stage.

Same with their glove business.

American food safety business could learn a lot from their European counterparts

If you keep your hands clean there is nothing wrong.

LenWoods

Danzy wrote: »

Not bizarre, gloves can get dirty as well, hands are easier washed and kept clean.

They have graded areas to prevent this,
Grey area, yellow area, blue area etc. Make up a colour?
Yeah that area too
Means changing gloves between those areas which are tape markings on the floor; if you dont then the manager comes down on you
But again the €2 menu,
How can anyone expect to get a cow slaughtered, field harvested, cows milked, cheese made and crops picked in order to produce a cheese burger without cutting corners somewhere

wonski

LenWoods wrote: »

They have graded areas to prevent this,
Grey area, yellow area, blue area etc. Make up a colour?
Yeah that area too
Means changing gloves between those areas which are tape markings on the floor; if you dont then the manager comes down on you
But again the €2 menu,
How can anyone expect to get a cow slaughtered, field harvested, cows milked, cheese made and crops picked in order to produce a cheese burger without cutting corners somewhere

I can do a burger for 2 euro, too

So is it now about food safety, or about fair trade ideas???

Still can do 2 euro burger at home with all fresh ingredients.

I also bought some fresh green beans from supermarket, origin Kenya, for 1 euro...

How do you post a pack of beans from Kenya for 1 euro including growing it, cutting and labelling and keeping it refrigerated all the way to Ireland ???

Different scale, McDonald's don't just sell 2 of those an hour

ytpe2r5bxkn0c1

LenWoods wrote: »

But again the €2 menu,
How can anyone expect to get a cow slaughtered, field harvested, cows milked, cheese made and crops picked in order to produce a cheese burger without cutting corners somewhere

They get more than one burger meal from all that. 🙂


Economies of scale make that kind of pricing eminently possible.

LenWoods

wonski wrote: »

I can do a burger for 2 euro, too

So is it now about food safety, or about fair trade ideas???

Still can do 2 euro burger at home with all fresh ingredients.

I also bought some fresh green beans from supermarket, origin Kenya, for 1 euro...

How do you post a pack of beans from Kenya for 1 euro including growing it, cutting and labelling and keeping it refrigerated all the way to Ireland ???

Different scale, McDonald's don't just sell 2 of those an hour

Have you factored in the ESB there and your personal time :pac:
Those Brioche baps in Aldi I'd pay €4 for one of those on a boarger

wonski

LenWoods wrote: »

Have you factored in the ESB there and your personal time :pac:
Those Brioche baps in Aldi I'd pay €4 for one of those on a boarger

My personal time doesn't count as I like to cook. I could do it for free at McDonald's.

And I would kill it. The cost of gloves scares me a bit as I probably have to buy hundred of them at one go. Don't do that many to accept cost of that

Dial Hard

LenWoods wrote: »

They have graded areas to prevent this,
Grey area, yellow area, blue area etc. Make up a colour?
Yeah that area too
Means changing gloves between those areas which are tape markings on the floor; if you dont then the manager comes down on you
But again the €2 menu,
How can anyone expect to get a cow slaughtered, field harvested, cows milked, cheese made and crops picked in order to produce a cheese burger without cutting corners somewhere

It's easier, more practical and simply more sensible to make all of those glove changing triggers hand-washing ones instead. Which is essentially what McDonald's and pretty much every other professional foodservice operation does.

As to your second point, economies of scale. Do you honestly think McDonald's is saving a few bob by skimping on hygiene???

Seriously, when are the schools back?

wonski

corkboy38 wrote: »

I used to work in a place where we washed the deli cooking trays in the cash wash... hot chicken rolls were savage every time.

What the hell is cash wash?

Is it some sort of Breaking Bad reference?

Because if you were washing cooking trays in car wash, you should not disclose it. Not in public.

Danzy

wonski wrote: »

Somebody already mention America, eg their eggs need to be kept refrigerated, so they can do dirty business all the way to the market without any care about cleanliness at any stage.

Same with their glove business.

American food safety business could learn a lot from their European counterparts

If you keep your hands clean there is nothing wrong.

Food standards in America are brutal.

wonski

Danzy wrote: »

Food standards in America are brutal.

That's why I was surprised people were linking it here.

They are just wrong about everything.

No system is perfect, but what we have here is well balanced system with no shortcuts.

Production sites are as clean as can be. Sure it is pain, farms and growers don't like some of it, but it keeps us out of trouble long term.

There is an outbreak of listeriosis in Spain at this moment despite all of those regulations.

Imagine how many of those we would have with less strict control.

Dravokivich

The issue with gloves, is that it can lead to people being more lax with hygiene. Gloves can also increase the chance of cross contamination. Such as someone preps a meat burger and veggie burger with the same gloves.

Stephen15

They wear gloves in my local Centra when working at the deli it's still a filthy kip

the_syco

EltonJohn69 wrote: »

McDonald’s customers should be allowed to inspect the kitchen and if wanted, ask for their food to be prepared with gloves... the customer is always right.

Letting the customer in would be unhygienic. The customer is rarely right.

Stephen15

the_syco wrote: »

Letting the customer in would be unhygienic. The customer is rarely right.

And when they stick they're finger in the deep fat fryer just wait for the claims to roll in

LenWoods

Stephen15 wrote: »

They wear gloves in my local Centra when working at the deli it's still a filthy kip

Centra also have an aptitude test on application for the job
Best way I can put it.

wonski

the_syco wrote: »

Letting the customer in would be unhygienic. The customer is rarely right.

It is actually interesting that customers would question food safety somewhere and still eat there.

Not sure how staged Gordon Ramsey videos are, but I have seen some poor practices and some of those looked believable.

wonski

the_syco wrote: »

Letting the customer in would be unhygienic. The customer is rarely right.

Letting some customers in and letting them eat would be an equivalent of feeding a troll in real life

Danzy

Dial Hard wrote: »

They were being facetious.

Traces of facetious matter is a major food contaminant.