Hygiene in the Kitchen, is it really enforced? Could it be improved if every Chef wore gloves? Hand washing is great until the chef dries his or her hands in their blood stained apron. What about the times when a chef need to scratch or open a fridge door? Who touched that door before them, how often is the chef's hands loaded with bacteria?
Would it not make better sense for all chefs to wear gloves when in contact with food and remove them for all other tasks. Once back at the table they can simply re-glove again and be sure in the knowledge they hands are protected. Having worked in many kitchens over the past 10 years I would have have to say not enough is done to ensure everybody contributes to the highest standards of hygiene
keeps your food naturally fresher longer
