The first situation is staff preparing salads, assembling sandwiches, canapés and cakes. The second is serving the finished dish. Carefully placing pasta on a plate, laying out egg halves in ramen or decorating with microgreens – all this has to be done in protective equipment.
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Why a chef doesn’t have to always wear gloves
Even visually clean palms have bacteria on them. And on disposable gloves, too, because they are not sterile. However, thorough hand washing with soap and water removes most germs from the surface of the skin. Protective equipment only gives the illusion of cleanliness. Nobody washes gloves – they just put them on and go to cook. As a result, germs and talcum powder are left on them to make them easier to pull on.
