Looking for input here on how best to reduce cross contamination when frying foods -
For example, frozen chicken strips that are not RTE - wear gloves when putting into fryer? Change gloves before touching basket handle and putting into fryer? Are gloves necessary when handling the frozen food prior to frying? or should just be worn after food is fried and ready for serving?
Trying to think of a simple way to phrase this to limit cross contact - even with things such as freezer doors if they don't change gloves after touching the frozen food and then putting the excess away.
All help is appreciated.