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They also say that food managers and workers prefer to use gloves because glove use is easier to monitor than handwashing is. However, “It has often been found that glove use provides a false sense of security because food handlers misuse gloves or neglect washing their hands when gloves are worn,” the article concludes. Overall, testing showed coliform bacteria on 6.5% (24 of 359) of samples for which data were complete. The coliform rate for samples prepared with gloved hands was 9.6%, versus 4.4% for samples handled without gloves. Though the sample was too small to show a significant difference, each of the two rates fell outside the other’s 95% confidence interval, which suggests that a true difference is not unlikely, the report says. Gloves were used on 93% of 172 samples collected in Kansas, where gloves are required by state law, but on only 5% of 191 samples collected in Oklahoma, where they are not, the report says. “Overall, the results of this study suggest that use of gloves by food handlers does not reduce bacterial contamination of foods and might even increase the risk of microbial contamination,” says the report by Robert A. Lynch and colleagues at the University of Oklahoma Department of Occupational and Environmental Health in Oklahoma City. Testing of flour tortillas bought at about 140 fast-food restaurants in Tulsa, Okla., and Wichita, Kan., showed that those handled by gloved workers were more than twice as likely to have coliform bacteria on them as were those handled by gloveless workers, the report says. However, the number of samples was not large enough to make the difference statistically significant. A finding of coliform bacteria (a general term for intestinal microbes) indicates that pathogenic bacteria could be present. The authors write that the higher coliform bacteria rate associated with gloves suggests that food workers were not using gloves properly. “We observed several instances in which previously used gloves were reused, and we never observed glove wearers changing gloves in the midst of food preparation,” they state. “Given the levels of surface bacteria that have been reported in food service settings, it is not surprising that organisms were transferred to the food that were tested.” The researchers found low rates of contamination when they tested for particular bacterial species: 0.3% (1 of 371 samples) for Escherichia coli, 2.2% (8 of 371) for Staphylococcus aureus, and 0.5% (2 of 371) for Klebsiella species. The investigators did not actually count bacterial organisms, however. No potentially pathogenic microbes were found on the unopened tortilla samples. Lynch RA, Phillips ML, Elledge BL, et al. A preliminary evaluation of the effect of glove use by food handlers in fast food restaurants. J Food Prot 2005;68(1):187-90 [Abstract] The researchers collected 371 flour tortillas at restaurants from four fast-food chains in the two cities and tested them for bacteria. When ordering the food, the investigators observed whether or not the workers wore gloves, among other details. The researchers also collected 82 unopened packages of tortillas from the four chains and tested them to assess the background level of bacteria present before handling. Feb 7, 2005 (CIDRAP News) The use of gloves by fast-food restaurant workers might be expected to result in cleaner food, but that isn’t necessarily the case, according to a recent study published in the Journal of Food Protection.
The Ministry of Tourism, the Directorate for Quality Management, International Cooperation and the EU, led by Assistant Minister Olivera Shejbal, as a level 1 intermediary body within the Operational Program ‘Effective Human Resources 2014-2020’, organized a workshop on “Centers of Competence in Tourism (CEKOM “with representatives of the economy in the tourism and hospitality sector)Regional centers of competence are places of excellence in vocational education and training in which programs of regular vocational education, vocational training and lifelong learning as well as other forms of formal and non-formal education (work-based learning, competitions and presentations of knowledge and skills, etc.) will be implemented. The centers will be established in five sectors: tourism and hospitality, mechanical engineering, electrical engineering and ICT, agriculture and health.Through an interactive workshop, led by Marija Kalinic, an expert in education in the field of human resources, representatives of the economy in the tourism and hospitality sector as potential partners were introduced to the basic concept and through a joint contribution identified the role, needs and expectations of employers tourism. Through the presentation of the concept of regional centers of competence in the tourism and hospitality sector, the Ministry of Tourism presented what distinguishes CEKOM from secondary vocational schools, the five basic features of CEKOM and the role of the employer in their establishment and internship programs.Photo: MintThe establishment of regional competence centers is planned within the Operational Program ‘Effective Human Resources 2014-2020’, in investment priority 10iv: “Improving the importance of education and training systems for the labor market, facilitating the transition from school to work, strengthening the vocational education system and training and their quality, inter alia through skills prediction mechanisms, curriculum adaptation and the introduction and development of work-based learning systems, including dual learning systems and apprenticeship programs “, within specific objective 2:” Modernizing the supply of vocational education and raising its qualities in order to increase the employability of students as well as opportunities for further education ”.The Ministry of Tourism points out that they continue to actively participate in creating conditions for announcing tenders for the establishment of regional centers of competence in the tourism and hospitality sector, and the basic precondition is the adoption of a new Law on Vocational Education under the Ministry of Science and Education.