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Posted By Chris Pope
Is there a scientific reason why hats are worn in food preparation ?
Is facial hair not a problem eg beards.....
Many of the hats used appear to be of a decorative nature - and do not fully cover all hair
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Posted By stephen d clarke
Hi,
When I worked for a short while in a pie factory I had to wear a protective cover for my beard in addition to a hat.
Steve
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Posted By Wil
I know hair can harbour germs etc and running your hands through your hair transfers the germs onto your hands and onto the food. Running hands through beards isn't so much of a problem but if it is then a cover should be provided for that as well, if necessary. The colour of the hat isn't important as long as it can show up any dirt etc. Depending on the level of risk and subsequent hygiene required will depend on how strict employers are on ensuring staff follow their guidelines / rules.
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Posted By S T
Hats are wore in food preparation areas to prevent contamination from hairs, dead skin/dandruff, lice, etc
The best practice would be to cover all the hair with a hairnet before using hats. There are special disposable head covers available in market, they are known as ‘mop-caps’.
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Posted By Chris Packham
Yes but has anyone looked at the studies showing how many people are nasal carriers of Staphylococcus aureus - and in a significant number of cases MRSA?
Exhaling can shed these into the air from where they could settle on to the food. I haven't seen many people in the food industry wearing masks!
Chris
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Posted By S T
Staphylococcus aureus is common bacterium which is present on skin including nose and throat in a large population of the human beings. Like other millions of bacteria/flora, in most cases it does not cause any health problems, however, it do have a tendency to cause illness but the risks are not high enough to warrant excessive control measures. Its main route of transfer is through hands and not through breathing, therefore, more emphasis is given on gloves etc. In large manufacturing companies, food is regularly test by these particular
Species as well as other food spoilage organisms.
It is all about being reasonably practicable thing. You assess the risk against the costs. In food industries, preventative measures are taken against ‘nasty bugs’ only and whilst little or trivial risks are ignored.
Lastly, I must inform you that almost all smokers are carriers of staphylococcus aureus.
P.S. Also it’s abundance is on hairy parts of the body. Therefore, you will often see people with beard/moustache wearing the beard snoods.
ST
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Posted By Chris Pope
Thank you all contributors - common sense has prevailed. Must admit to running my hands through my hair - what little of it is left !
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