Pizza Today - November 2018 - 37

Meyer also helps run a number of slice
shops in the San Francisco area. With
slice organizations, gloves come on and
off more often as customers pay.
"For the slice houses, we normally have
cashiers that are only cashiers and don't
touch food, so they don't wear gloves.
But if they are in a situation where they
must wear gloves, then there is a box
everywhere so they are easily accessible,"
Meyer says. "Most people think gloves
are a fix-it, when, in reality, if not used
properly they make problems worse. ...
ringing up cash with them on and then
making food, not changing them enough,
or touching the wrong things and then
using them, blowing into them before
putting them on, etc."
At Zoli's, the slice house under the
Cane Rosso umbrella, using gloves has
become a prominent part of kitchen
business. "At Zoli's, it has been something
we are trying to implement for all of the
pizza guys," Jerrier says. His chief culinary
officer, Jeff Bekavac, put glove use into
place. "When we get into Cane Rosso

it will also be stressed. The expo already
wears gloves when touching any type of
garnish. We don't have any BOH that
uses the computer, but obviously it doesn't
help if they just wear gloves, then hit the
computer screen, then touch food with the
same gloves.
"It is a large expense for any restaurant,
but the perception is worth the cost.
Gloves need to be changed often. If
they go to do something on a piece of
equipment, then back to the line, (gloves)
need to be changed. If anything foreign
touches their hands, they need to be
changed. (Gloves are a) good barrier for
any allergies that a customer may have.
Not the only defense, but also good for
them to see that we care."
ZOZZARO AND HIS PARTNERS are always

watching "either in person or on the
cameras to make sure things are being
done right," he says. "We have also shown
a video that we found on the internet
about cross contamination and have
our new employees watch it. You need

to teach all your employees what all my
managers and partners learned in the
food safety courses we have taken. A
little due diligence can go a long way in
ensuring proper protocol and safety."
Simply using gloves will not ensure
safety in the kitchen, but with some
practices, they can help transmission of
disease. Consider this:
* Your hands may be contaminated
while wearing or removing gloves. Wash
and dry them thoroughly between glove
changes.
* If you are sick, stay at home. The
potential to sniffle into a work apron or
towel -- which can then be shared -- is
easy. Give your managers enough time to
reschedule.
* Have several sizes of food-safe gloves
available. Your staff isn't one-size fits all,
and neither are their hands.
* Follow protocol when it comes to
hand-washing stations. Make sure they're
well stocked, dry easily and accessible. n
MANDY WOLF DETWILER is managing
editor at Pizza Today.


http://amnow.com http://amnow.com

Pizza Today - November 2018

Table of Contents for the Digital Edition of Pizza Today - November 2018

Pizza Today - November 2018
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Tony’s Trending Recipe
Road to Pizza Expo
Destinations
Knead to Know
Trending Topping: Beef
Glove Use
Employee Theft
On the Road: Pizza Taglio, Pittsburgh, Pa
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthly Tip
Pizza Today - November 2018 - CT1
Pizza Today - November 2018 - CT2
Pizza Today - November 2018 - Pizza Today - November 2018
Pizza Today - November 2018 - Cover2
Pizza Today - November 2018 - Commentary
Pizza Today - November 2018 - 4
Pizza Today - November 2018 - 5
Pizza Today - November 2018 - Contents
Pizza Today - November 2018 - 7
Pizza Today - November 2018 - 8
Pizza Today - November 2018 - 9
Pizza Today - November 2018 - Contributors
Pizza Today - November 2018 - 11
Pizza Today - November 2018 - Expo Spotlight
Pizza Today - November 2018 - 13
Pizza Today - November 2018 - Interact
Pizza Today - November 2018 - 15
Pizza Today - November 2018 - Conversation
Pizza Today - November 2018 - 17
Pizza Today - November 2018 - Man on the Street
Pizza Today - November 2018 - 19
Pizza Today - November 2018 - Tony’s Trending Recipe
Pizza Today - November 2018 - 21
Pizza Today - November 2018 - Road to Pizza Expo
Pizza Today - November 2018 - 23
Pizza Today - November 2018 - Destinations
Pizza Today - November 2018 - 25
Pizza Today - November 2018 - Knead to Know
Pizza Today - November 2018 - 27
Pizza Today - November 2018 - 28
Pizza Today - November 2018 - 29
Pizza Today - November 2018 - Trending Topping: Beef
Pizza Today - November 2018 - 31
Pizza Today - November 2018 - 32
Pizza Today - November 2018 - 33
Pizza Today - November 2018 - Glove Use
Pizza Today - November 2018 - 35
Pizza Today - November 2018 - 36
Pizza Today - November 2018 - 37
Pizza Today - November 2018 - Employee Theft
Pizza Today - November 2018 - 39
Pizza Today - November 2018 - 40
Pizza Today - November 2018 - 41
Pizza Today - November 2018 - 42
Pizza Today - November 2018 - 43
Pizza Today - November 2018 - On the Road: Pizza Taglio, Pittsburgh, Pa
Pizza Today - November 2018 - 45
Pizza Today - November 2018 - 46
Pizza Today - November 2018 - 47
Pizza Today - November 2018 - Product Showcase
Pizza Today - November 2018 - Pizza Today Yellow Pages
Pizza Today - November 2018 - 50
Pizza Today - November 2018 - 51
Pizza Today - November 2018 - 52
Pizza Today - November 2018 - 53
Pizza Today - November 2018 - 54
Pizza Today - November 2018 - 55
Pizza Today - November 2018 - The Marketplace
Pizza Today - November 2018 - 57
Pizza Today - November 2018 - 58
Pizza Today - November 2018 - 59
Pizza Today - November 2018 - 60
Pizza Today - November 2018 - 61
Pizza Today - November 2018 - 62
Pizza Today - November 2018 - 63
Pizza Today - November 2018 - 64
Pizza Today - November 2018 - 65
Pizza Today - November 2018 - 66
Pizza Today - November 2018 - Reader’s Resource
Pizza Today - November 2018 - Mike’s Monthly Tip
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