Hygiene in Sandwich Shops/Cafes

suki1964

Azari wrote: »

Agreed.

I've thought this in butchers where exactly the same thing happens.

Years ago the people serving food didn't handle the money at all, there was always a separate cashier. For some reason they suddenly decided that money wasn't a health risk any more.

And, I suppose, as you don't hear of case after case of people getting ill after buying from butchers, I suppose they must have been right.

http://www.independent.co.uk/news/butcher-blamed-for-ecoli-deaths-1172782.html

Azari

suki1964 wrote: »

http://www.independent.co.uk/news/butcher-blamed-for-ecoli-deaths-1172782.html

Yes, that seems to be the last major case involving a butcher.

And it was 15 years ago.

And even then it wasn't linked to money handling.

I still think it looks nasty, though.

Idle_Jim

A guy walks into a sandwich store and sees a sign hanging over the till which reads:

Cheese Sandwich: £1.50
Chicken Sandwich: £2.50
Hand Job: £10.00

Checking his wallet for the necessary payment, he walks up to the counter and beckons to one of the three exceptionally attractive blondes serving an eager-looking group of men.

"Yes?" she enquires with a knowing smile, "can I help you?"
"I was wondering", whispers the man, "are you the one who gives the hand-jobs?"
"Yes", she purrs, "I am."
The man replies "Well, go wash your hands, I want a cheese sandwich!"

Tenyearstogo

stephen77 wrote: »

Gloves do not offer food safety advantages over clean hands.
When people wear gloves they get false belief they do not need to wash hands etc.

Especially if your buying a sandwich to take away and eat straight away. The bacteria does not have chance to multiply like you would get from a butchers shop where you buy meat and cook it a few days later.

Wash hands with warm water 40c & soap for 45 seconds, then dry. Then sanitise.

Why would you sanitise after washing? An effective hand washing technique would mean the sanitising is pointless.

I agree about the false sense of security and gloves. I'm forever telling junior staff at work to wash their hands and change gloves.

stephen77

Tenyearstogo wrote: »

Why would you sanitise after washing? An effective hand washing technique would mean the sanitising is pointless.
.

Name me a food factory that does not follow the above procedure of washing hands than sanitizing them that has a decent level of accreditation and supplying the major super markets?

If it did not help they would not follow it.

Tenyearstogo

stephen77 wrote: »

Name me a food factory that does not follow the above procedure of washing hands than sanitizing them that has a decent level of accreditation and supplying the major super markets?

If it did not help they would not follow it.

I don't know food factory procedures.

I'm a senior nurse, in my Trust we have a hand washing protocols. There is not one situation where hand washing is considered to be ineffective enough that post washing sanitising is deemed necessary.

It's a belt and braces situation.


http://webarchive.nationalarchives.gov.uk/+/www.dh.gov.uk/prod_consum_dh/idcplg?IdcService=GET_FILE&dID=149685&Rendition=Web

Slowhand

Azari wrote: »

Yes, that seems to be the last major case involving a butcher.

And it was 15 years ago.

And even then it wasn't linked to money handling.

I still think it looks nasty, though.

From memory it involved a butcher selling cooked and uncooked meats and mishandling between the two.

To be honest when I worked in butchers/grocers 40 odd years ago we had no clue about the dangers. E. coli at that time was identifiable but not a recognised pathogen, but some strains have since been found to be pathogenic. We are ever learning or should be!

Prothet_of_Doom

Some OCD issues lurking here perhaps ?

stephen77

Tenyearstogo wrote: »

I don't know food factory procedures.

I'm a senior nurse, in my Trust we have a hand washing protocols. There is not one situation where hand washing is considered to be ineffective enough that post washing sanitising is deemed necessary.

It's a belt and braces situation.


http://webarchive.nationalarchives.gov.uk/+/www.dh.gov.uk/prod_consum_dh/idcplg?IdcService=GET_FILE&dID=149685&Rendition=Web

All food factory are the same with high risk.
Goal is 45 seconds of water at around 40c. Then sanitise afterwards.
Its pre-requisite part of HACCP etc.
Everywhere is like this. If you do not wash your hands and sanitise its a sack able offence.
While in a hospital you can ask the public to wash there hands, its much.
I do not have the micro data to support the extra washing/sanitising . But people will have trends to show the benefit of this.

Moglex

Prothet_of_Doom wrote: »

Some OCD issues lurking here perhaps ?

I've not seen any issues resembling OCD in this thread.

Even if someone is being excessively fussy that is not necessarily OCD.