Food Safety Broadcasts
WSGW RADIO PRESENTATION
April 24, 2018 - To Glove or Not To Glove
The amount of bacteria we harbor on our bodies and the degree to which we shed these bacteria from the surface of our bodies may surprise you. Our skin cells are constantly being shed. As they leave our body, each cell can carry anywhere from 1,000 to 10,000 viable bacteria. In the food service industry, this can be a major problem.
The current Michigan Food Code prohibits bare hand contact with ready-to-eat foods. This means restaurants must have single-use gloves for their workers to prevent bare hand contact and they also must have proper procedures in place to prevent it.
When used appropriately, single use gloves can help prevent the spread of disease causing organisms to ready-to eat foods.
Most gloves in the food handling environment are disposable. They range in materials from vinyl to natural rubber latex to nitrile.
Vinyl gloves can be of minimum quality for quick, slip-on/slip-off applications. They are usually the most inexpensive.
Nitrile gloves are made of synthetic rubber and are a good alternative for workers with latex allergies.
Latex gloves are made out of rubber and are biodegradable, but some people have allergies.
Requirements for glove use:
- They must be correctly sized to the hand
- Changed between handling raw foods and cooked or ready-to-eat foods
- Discarded when torn, contaminated, or removed for any reason
- Changed to minimize build-up of perspiration and bacteria inside the glove
- Never immersed past the cuff
- Never reused under any circumstances.
Remember to always wash and dry hands before donning gloves and after removing gloves, as research has shown that bacteria can collect in the perspiration under the gloves.
Source: Gloves and Hand Hygiene for Food Safety
Occupational Health and Safety
March 27, 2018 - Food Safety for Handling Easter Eggs
March 13, 2018 - Spring Break: Tips for Dining Out
February 27, 2018 - Delivering Effective Food Safety Education
February 13, 2018 - Take Action to Prevent Salmonella Illness from Contact to Live Poultry
January 23, 2018 - Sally the Salad Robot
December 26, 2017 - Important Hepatitis A Information for Food Managers/Operators
December 12, 2017 - Employee Illness - Preventing Foodborne Illness
November 28, 2017 - Consumer Advisory - Undercooked Meats
November 14, 2017 - Let's Talk Turkey
October 24, 2017 - Apple Cider
September 26, 2017 - Sponges
September 12, 2017 - Food Safety During Emergencies
August 22, 2017 - Storing Onions and Cut Leafy Greens
August 8, 2017 - The 5 Second Rule and Double Dipping
July 25, 2017 - Cottage Food Law
July 11, 2017 - Fresh Produce Safety
June 27, 2017 - Dogs on Patios in Food Service Establishments
June 13, 2017 - Graduation Party Food Safety
May 23, 2017 - Date Marking
April 25, 2017 - Food Trucks
April 11, 2017 - Handling Easter Eggs
March 28, 2017 - Norovirus
March 14, 2017 - Corned Beef and Cabbage
February 14, 2017 - Oysters
January 24, 2017 - Arline Food Safety
December 27, 2016 - Food Service Inspections Online
December 13, 2016 - Holiday Parties
November 22, 2016 - Let's Talk Turkey
November 8, 2016 - Hunter Food Safety
October 11, 2016 - Fresh and Frozen Seafood
September 27, 2016 - Tailgating Food Safety
September 13, 2016 - Saginaw County Foodserve Enforcement Program
August 23, 2016 - Food Staff Qualifications and Training
July 29, 2016 - Food Safety at Fairs & Festivals
June 28, 2016 - Eat Safe Fish
June 14, 2016 - Cooking Outdoors and Grilling Food Safely
May 24, 2016 - Graduation Party Food Safety
May 10, 2016 - Raw Milk Food Safety Concerns