5 replies to this topic

[MES12]

Hi all, 

 

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. 

[Brothbro]

Is it possible to use utensils (eg tongs) to handle the raw material rather than hands? 

[MES12]

WIll need to verify. 

[Kara S.]

Is it possible to use utensils (eg tongs) to handle the raw material rather than hands? 

 

Agreed! If you touch the raw product without gloves, it is unlikely that your employees will always wash their hands before putting gloves on to touch the RTE product. Using the utensil with an identified storage location away from the RTE area would help control potential contamination.

 

Or if there is a way to not touch the product and safely move the product from raw container to fryer to RTE container you can consider that as well. 

[Tony-C]

Hi MES12,

 

I’m with Brothbro, adequate hand hygiene and separate colour coded utensils for raw and cooked should be the way to go. I don’t see the use of gloves as adding any value only one more thing to manage.

 

 WHO Safe Food Rule 2.jpg   107.22KB   0 downloads

 

Kind regards,

 

Tony

[Charles.C]

It is unclear to me what kind of business is being discussed.

 

For a commercial manufacturing facility I suggest to consult BRC + give disposable gloves to the NRTE/RTE employees.