+tea cher and indeed we do. i am a Chef since 50 years and never had a case of food poisoning or Salmonella in any of my kitchens. and i worked around the world. when you wear NO gloves you wash your hands much more often than when you wear gloves. but it also means impeccable hygiene on the work place. a hand wash basin with hot and cold water, with soap, and one way or paper hand towels. when you go to the toilet for sure you wash your hands afterwards. you work only in work clothes including shoes. and it is also obvious that working equipment and utensils are kept impeccable clean. best raw products only. meat must be delivered cold. i use a thermometer to check meat when it arrives on the cooling truck. there is much more to food safety and hygiene than just wearing gloves. in all my live as Chef i never wore gloves. with the exception when i had a cut on my finger, accidents do happen. even the most stringent HACCP retirements do not demand that employees wear gloves.
People are different. Someone is very disciplined and wash hands thoroughly especially after toilets, but some don't wash hands at all - lazy, or was in a hurry to rush in the kitchen. I don't know why we even talk about it. It's unquestionable issue. Under the nails there are always germs, bacterias, etc. no matter how hands are washed. Any excuses which don't have solid safety proof (like "well so far …50 years of my .."). Food prepared without food gloves make people uncomfortable and put them off to have food there, therefore the hygiene protection is MUST rules.
Different cultures, different rules. People are different. I never got sick eating in a German establishment in my 15 years in Germany, and they are strict about cleanliness. In the U.S., I have had food poisoning 5 times in 18 years and we have all these regulations and inspections that do not work. I trust the Germans' restaurants and manufacturers more than ours. Never heard of a food borne illness from Germany, have you?
You are right Cultures are different, but source of decease is the same in the whole world. Again the excuses of 15 years ( or any number of years) never had chance of sickness is not a guarantee to be protected. It's just an excuse. Anyway, Have a good day!
Herr Küchenchef, der Leberkäs darf ned zu fett sein , lach wennsd a Metzger warst , dadsd wissen das er Minimum de Hälfte vom Magerfleisch braucht mit Eisschüttung Vom Magerfleisch bis 60 %; Des kimmt immer drauf o ob ma Backerl oder bloss an Rückenspeck drin hot... so iss es
Bla Bla Bla Wiggerl Hagen ,,,, am Bauch sei Ware mog zwar Hygene Technisch Okay sei aber Fachlich muass I sogn ois Metzgermoaster san am Bauch seine Weissen zu streng , a wia de Regensburger... Habts scho a moi Schelkopf -Weisse Probiert?? De ham immer de seibe Qaulität san Locker und ham ned zuvui Schwarten drin.. und san a vo da Qali her Super...Gruas da Metzgerwaschel
I love Leberkas i wish I can have some thank you for video
Einer der wichtigsten Menschen für Deutschland/Europa/unsere Kultur und deren bewusster Erhalt. Michael Stürzenberger
Very nice video of this German delikates! Ein wirklich gutes deutsches Produkt, der Super lecker! :-)
Da ist doch Michael Stürzenberger vor der Theke ? Hab auch den Eindruck, er ist der Hintergrundsprecher
haha bei 3:19 schaut genau hin da wirft ein anderer Mitarbeiter nen fleischmasse in die kutter rein
Stürzenberger?
gui.bautech hab ich auch so gesehn
3:46 . oh ja , extra aus dem Büro gekommen um ja als wichtig im Fernsehen zu sein !
Lackaffe !
Majoran im Leberkäs ?
Der is net verbrannt.
wie homs bloss den Kas frirar gmachd, ohne die tollen Maschina???? Immer wieder durch den Fleischwolf?
I am shocked! The workers work without food gloves. They take ground meat with bare hands??!!
Well. There are different laws there. And, there are no set laws in the US that require workers wear gloves when handling food.
+tea cher and indeed we do. i am a Chef since 50 years and never had a case of food poisoning or Salmonella in any of my kitchens. and i worked around the world. when you wear NO gloves you wash your hands much more often than when you wear gloves. but it also means impeccable hygiene on the work place. a hand wash basin with hot and cold water, with soap, and one way or paper hand towels. when you go to the toilet for sure you wash your hands afterwards. you work only in work clothes including shoes. and it is also obvious that working equipment and utensils are kept impeccable clean. best raw products only. meat must be delivered cold. i use a thermometer to check meat when it arrives on the cooling truck. there is much more to food safety and hygiene than just wearing gloves. in all my live as Chef i never wore gloves. with the exception when i had a cut on my finger, accidents do happen. even the most stringent HACCP retirements do not demand that employees wear gloves.
People are different. Someone is very disciplined and wash hands thoroughly especially after toilets, but some don't wash hands at all - lazy, or was in a hurry to rush in the kitchen. I don't know why we even talk about it. It's unquestionable issue. Under the nails there are always germs, bacterias, etc. no matter how hands are washed. Any excuses which don't have solid safety proof (like "well so far …50 years of my .."). Food prepared without food gloves make people uncomfortable and put them off to have food there, therefore the hygiene protection is MUST rules.
Different cultures, different rules. People are different. I never got sick eating in a German establishment in my 15 years in Germany, and they are strict about cleanliness. In the U.S., I have had food poisoning 5 times in 18 years and we have all these regulations and inspections that do not work. I trust the Germans' restaurants and manufacturers more than ours. Never heard of a food borne illness from Germany, have you?
You are right Cultures are different, but source of decease is the same in the whole world. Again the excuses of 15 years ( or any number of years) never had chance of sickness is not a guarantee to be protected. It's just an excuse. Anyway, Have a good day!
Herr Küchenchef, der Leberkäs darf ned zu fett sein , lach wennsd a Metzger warst , dadsd wissen das er Minimum de Hälfte vom Magerfleisch braucht mit Eisschüttung Vom Magerfleisch bis 60 %; Des kimmt immer drauf o ob ma Backerl oder bloss an Rückenspeck drin hot... so iss es
Bla Bla Bla Wiggerl Hagen ,,,, am Bauch sei Ware mog zwar Hygene Technisch Okay sei aber Fachlich muass I sogn ois Metzgermoaster san am Bauch seine Weissen zu streng , a wia de Regensburger... Habts scho a moi Schelkopf -Weisse Probiert?? De ham immer de seibe Qaulität san Locker und ham ned zuvui Schwarten drin.. und san a vo da Qali her Super...Gruas da Metzgerwaschel