Guest barfblogger Rebecca Fischer writes:
I watched from the diner counter as my server bare handedly took bread from the storage drawer, toasted it, cut it, and put it on a plate. The manager who had been answering phones and rubbing his face while adjusting his glasses also made toast and wiped his hands on a kitchen towel that then disappeared to wipe something else down.
No imagination needed to see how something like E. coli or Norovirus could be spread as I watched each bit of contact affect all the bread, knives and surfaces.
Am I neurotic? I tried not to have a stomachache.
I just want toast.
Rebecca Fischer ([email protected]) says she’s in the middle of a career change, following my passion for food by studying nutrition. Food handling has become a fascination, another excuse for people-watching, to see how experience and education affect awareness in kitchen behavior.
And I may be on hiatus but I’m a sucker for helping students who want to learn and kids –little or big — who want to play hockey.