Glove Wearing in the Kitchen There are many different types of opinions on if gloves should be worn in the kitchen or not. Everyone has a reason or a past experience on why they pick that reason that they do. In my opinion gloves should not be worn in the kitchen. If all employees don’t get trained on the proper use of gloves they will just keep getting misused and cross contamination will keep happening. In my past experience I have seen gloves being used improperly a lot more than I would like to. It might seem like a good idea at first to wear gloves, but if you dig deeper into the situation you might rethink your decision. One reason that they shouldn’t be worn is because of bacteria growth. Since you have to wash your hands before putting on the gloves, your hands …show more content…
Some chefs might use gloves the proper way but some over use them. Now I’m not saying get rid of gloves completely in a kitchen, I just think that if chefs use them less it would be better for the environment because in the production of gloves a lot of wastewater is produced. The wastewater produced by these plants can contain sulfur, ammonia and many more chemicals. Also all around less waste is better. Not only will it be better for the environment it will also save some businesses money. If the business doesn’t have to buy as much gloves then they could spend that money on something else that might need it. Those restaurants could use that money for other things to improve their kitchen even more. There are going to be many debates on whether gloves should be worn in the kitchen or not along with those debates comes with many different opinions. In my opinion good things to think about is because of bacteria growth, proper glove wearing and the environment. A recent study shows that there are roughly 48 million people who get sick each year from a foodborne illness and out of that 18,000 of them are
Gloves worn during treatment can also cause musculoskeletal disorders if they do not fit properly. Gloves that are too loose could cause the hygienist to lose control of instruments. Gloves that fit too tightly could cut of the hygienist’s blood circulation and cause pain in the muscles. Textured gloves are recommended for use because they increase grip strength of
There are several options available in reference to Karen’s use of contaminated gloves to access drawers, with varying degrees of ethical soundness. The first is to do nothing. If Karen is properly disinfecting and not contacting critical or semi-critical instruments, there is no reason to believe there is an infection risk to patients.
It would not have been acceptable for the medical assisting extern to not wear gloves while cleaning the table. Gloves are needed to prevent contamination and the spread of infectious materials.
The Bureau of Labor Statistics reports that the injury and illness rates for the meat packing industry is two and a half times higher than the national average (https://www.osha.gov/SLTC/meatpacking/). Similar to the reaction of the jungle, the working conditions of these workers are often overlooked for health concerns of the meat. Some of the working hazards include: exposure to high noise levels, dangerous equipment, slippery floors, musculoskeletal disorders, and hazardous chemicals (https://www.osha.gov). Most of this can be avoided through simple solutions, for example on site medical evaluations for workers that are exposed to chemicals. To first insure the safety of our food we must better the working conditions of the factories which they are produced, then the quality of the food will
Feces, viruses, staph, Salmonella and hand-foot-mouth disease. These are just a few of the things that can be on our hands from normal daily living. With compromised immune systems, open wounds and other issues, these are very harmful. That is why it is so important to keep proper hand hygiene in mind at all times. Hospital infections affect almost two million people in the United States every year, 100,000 of whom die. Up to 70 percent of infections could be prevented if the health care workers follow recommended protocol (Michigan Health Lab, May 26, 2016). Nobody wants to know that when your food has
There can never be enough emphasis on its teaching in school, communities, colleges, hospitals, clinics etc. There are a lot of journal articles, books and research material available to support this easy prevention technique. Rachel Barrett and Jacqueline Randle (2008) in their journal, Hand hygiene practices: nursing students perceptions, state that “Hands of healthcare workers and patients are therefore a primary cause for the transmission of infections by both endogenous and exogenous spread” (Para. 1). This is a relevant point which must be highlighted in every study material and teaching plans by the tutors in healthcare settings. Without proper hand hygiene it not possible to decrease the ill effects of infections spread through contact. The authors further discuss that other standard precautions should be kept in mind as those are important too. For example, while doing dressing change or assessing the pressure ulcer it is crucial to wear gloves as hand washing alone would not be enough to protect from contamination. However, the main point to remember is that gloves should not be used as a substitute for hand
Hand decontamination is the use of hand wash or alcohol rub that reduces the number of bacteria on the hands. Hand decontamination is also referred to as ‘hand hygiene’. Hand Hygiene is an integral part of nursing care, as effectively decontaminating hands significantly reduces the risk of pathogens being transferred from one surface to another, or from person to person (NICE, 2014). This means, that through practicing good hand hygiene, nurses can actively reduce the incidences of preventable healthcare associated infections, therefore improving the health and mortality of their patients.
Almost everyone knows the answers to that question. It depends on whether or not people take this matter seriously and if they are consistent about it. There are also cases where owners do not focus their attention on the most troublesome pathogens because they are worried about their own business functioning or even just ignorant about it. Foodborne illnesses are very dangerous to our health and some of them kill when people do not see it coming. Some people knows that, some of these owners and managers believes that its not going to happen to their foodservice business. They don’t realize it when they hiring people that are not educated in food safety handling. They must be made to understand. Despite the progression of proper food preparation, There are business owners that violate the basic principles of food safety with their choice of actions that jeopardize the very health of the public.
The safety procedures that I follow while at work include maintaining a safe and steady pace, wearing protective gear when needed, and reporting all unsafe conditions to my boss. It is important to me that I do well on my job so I am able to save money to financially support myself in the near future. In leisure activities, such as sports, I make sure I am wearing the proper equipment so I don’t get injured. In my free time I also enjoy volunteering at the animal shelter. When helping out with the cats, I wear gloves and long sleeves to avoid getting scratched while cleaning out their cage. While working with the dogs, I always have to put them on a leash before opening the kennels in order to ensure the safety of me and everyone else who is in the building.
(2014) shed light on two key components for infection control, which includes protecting patients from acquiring infections and protecting health care workers from becoming infected (Curchoe et al., 2014). The techniques that are used to protect patients also provide protection for nurses and other health care workers alike. In order to prevent the spread of infections, it is important for health care workers to be meticulous and attentive when providing care to already vulnerable patients (Curchoe et al., 2014). If a health care worker is aware they may contaminate the surroundings of a patient, they must properly clean, disinfect, and sterilize any contaminated objects in order to reduce or eliminate microorganisms (Curchoe et al., 2014). It is also ideal to change gloves after contact with contaminated secretions and before leaving a patient’s room (Curchoe, 2014). Research suggests that due to standard precaution, gloves must be worn as a single-use item for each invasive procedure, contact with sterile sites, and non-intact skin or mucous membranes (Curchoe et al., 2014). Hence, it is critical that health care workers change gloves during any activity that has been assessed as carrying a risk of exposure to body substances, secretions, excretions, and blood (Curchoe et al.,
“Researchers in London estimate that if everyone routinely washed their hands, a million deaths a year could be prevented” (“Hygiene Fast Facts”, 2013, p. 1). Hands are the number one mode of transmission of pathogens. Hands are also vital in patient interaction, and therefore should be kept clean to protect the safety of patients and the person caring for the patient. Hand hygiene is imperative to professional nursing practice because it prevents the spread of pathogens, decreases chances of hospital-acquired infections, and promotes patient safety. There is a substantial amount of evidence that shows why hand hygiene is important in healthcare
While in the chemistry lab, one needs to wear all the required personal safety clothing for personal safety reasons. Personal Hygiene protocols: When working in the lab, you should always wash your hands to minimize contact with harmful chemicals. You should not eat or bring food into the chemical lab to avoid food poisoning and contamination (Jay, 2010). Always avoid touching your body while conducting lab procedures to avoid contamination and injury. You should remove the personal protective clothing before leaving the laboratory and always wash your hands.
The kitchen can quickly become one of the messiest rooms in any residence, especially when it 's shared by many people. A little cleaning goes a long way to keeping this space clean for everyone who uses it.
... avoid food contamination. After using dirty utensils such as knives used with raw meat products, be sure to place them in the washing area so you won't use the same knives on other food products such as fruit and vegetables.
The restaurant employees are not following the cleaning and sanitation standards set by the restaurant’s managers and officials. The restaurant employees do not practice hygiene before coming into and at while they are at work. Sadly, it seems that the standards of sanitation most employees hold are declining. Employees are not bathing before work; they are wearing the same uniform they have been all week so that they do not have to spend the time and money it takes wash it, coming in hung-over or on some sort of drug(s), after throwing up, having diarrhea and being contagiously sick. The reason for this is that most employees do not care and just want a paycheck. Granted that the sanitation standards are changing with the years but even the smallest thing can still cause some kind of sanitation violation. Take for instance the employee usage of gloves: “When new and in good condition gloves are a help but, all too frequently, they are worn until the glove surfaces become roughened, porous and even split; in this state they are more a hazard than a help since they may harbour large numbers of bacteria on their damaged surfaces” (Forsyth and Hayes 374). However, even if the gloves do not split or break an employee can still be the cause of problems such as cross contamination by not changing out the gloves when fin-ished with the task just performed, or keeping them on throughout the duration of the shift. Howe...