What is the point wearing plastic gloves to handle food and then handle money without removing...
I baught Fish and Chips today ..the assistant wore gloves to serve my food then took my money and gave my change without removing the gloves...bad hygeine or what !!
They are supposed to wear gloves to make the food and remove the gloves to handle the money. I hope that worker changed gloves after handling your money, but my guess is they didn't. My understanding of food handling rules is if you are making the food you don't handle the money.
I asked a Health Department Manager that once, he tried telling me that money was a 'different kind of dirty'... Apparently he's never seen a dollar bill held between someones teeth and put between a pair of boobies? This was a regular thing at the strip club where I tended bar. That was just one of the places the money was stuffed... Yep, money is really dirty!!
yes dirty dirty same as when someone wears gloves to serve food and wipes their nose with the same glove on and serving the food or wearing the same gloves to serve and cash out some people do not have common sense and think that because they are wearing gloves they are practicing good sanitation habits
Actually that would be a red flag not to eat there. There are so many germs on money ewwww. I have literally asked for a refund before after watching the person making my food with gloves on wipe the sweat from their brow with a gloved hand, and continue making my sandwhich. Gross.
That should not be done. Most definitely not. Money can be quite filthy. I don't touch any public door knob with my bare hands... I use my sleeve. And I don't touch the handles on public transport either unless my hand is covered.
You should have the courage to mention that kind of thing to management of the shop or report it to the local health authority who will quite likely check into it for you.
I'm sure the person doing it didn't know any better. People aren't all that smart nor knowledgeable.
There is none. The wearer was not using them in the manner which health departments regulate.
They should be changed between each and every task.
When you are through chopping onions, change your gloves to slice beef, change them again to butter bread, and again to serve food......
ACK! Don't eat there! If they allow that to slip through, what else are they allowing behind the closed door and in the food prep world you do not see?
I used to be asst. mgr at a restaurant and that was explicitly forbidden. Money has been more places than your hands. If one is worried about the germs on their hands, they should most certainly be worried about the germs on money. The health inspector would have something to say about that if he/she saw it. .... providing they're not on the same level of intelligence as the one that Sweetsusieg mentioned.
Good question... Wish there was a Good answer...
Poor training in the first instance springs immediately to mind, but there again to tell people what to do these days is probably against their Human Rights !
Over enthusiastic Health and Safety regulations demanded the gloves in the first place, but be assured the wearing of them is not for your protection but the shops. (Saves them from prosicution for non compliance).
Most Health and Safety enforcers would be content to see the staff wearing gloves without noticing what they were doing while wearing them.
The person handling the money should not be involved in handling food, but that's one more member of staff to be paid for out of sales.... So the price will be higher.
Customers bitch about cost so corners are cut to keep them down, pay peanuts you can only employ monkeys...
We can't have it all ways.
Trouble is if we worry too much about it it will drive us mad, just imagine what goes on that we dont' see....!
Actually there's a suggested, even dictated division of duties there. A cashier should be solely responsible for handling the money and the person preparing the food should solely be responsible for handling food. Restaurants and food takeaways ignore this in order to save on personnel which puts the personnel in a (often poorly paid) precarious position of leaping between two separate functions. You'll notice that Large food chains maintain this division of labour for the most part, extending the function of the cashierer to preparing drinks or fries where no hand contact is made but never to preparing burgers, fish or whatever.
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