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Very good videos--When the operator was processing food using bare hands to load and unload the machine--isn't bare handed food handling prohibited under current safety rules?the operator should wear the plastic disposable gloves.There was a video that ran after the linked ones showing the Univex "Bowl Cutter" a machine just like the Hobart one.they demo'ed it setting up and taking down,using the tool to chop foods,and use of the #12 PTO to operate other tools.The Univex folks mentioned the Bowel cutter unlike a bowel food processor could be used to process continously-not in batches as with a regular food processor.the Univex video shows an operator using a plastic scraper like device for guiding foods into the blade guard opening and using it to remove food from the bowel after it was cut.The Buffalo-bowel cutter is just one of those tools you have to use with respect-like chain saws,table saws,jointers,lawn mowers and other rotating blade tools.JUST KEEP YOUR PAWS AWAY FROM THE CUTTERS BLADE GUARD OPENINGS!!!
 
Bare Hands... The operator is Me.

I have been in the business 40+ years.

Even back in 1975 when I graduated Culinary Institute of America there were no gloves.

Nowadays, most of the people that are in the business just don't care and are there for a paycheck. And some of these people would wear gloves to take the trash out and not change them after that.

And here is something to think about... I have watched over the years, many employees or co workers that would be wearing gloves and would go to the hand sink and rinse their hands off with the gloves on and then start preparing the next task.

This is one of the reasons why I am leaving the business after 40 years. So many food allergies, so many new viruses and food born illnesses, customers are getting more and more rude and demanding, (It used to be you went to a restaurant, read the menu and ordered.) Now it's 9,000 questions for the server which has to come back and ask the person in charge or cooks what a detailed list of ingredients or allergens... It's a PITA.

40+ years in the business and I just don't want the aggravation. Then there is the Staff.
People just don't seem to care anymore. And I'll leave it at that.

I know I wash my hands between tasks. I also have all over my kitchen buckets of Hot water which get changed every 1/2 hour that contain bleach and soap to rinse kitchen towels and my hands are in that water all day.

And the next time your in the Men's Room (Or for the girls, the Ladies Room), watch or listen how many people come into the Restroom, relieve, and then go straight out the door without washing their hands. I am appalled every time this happens. And this happens everywhere and most of the time.

Another way to check if people have been washing their hands is to go to the sink and see if the water comes out of the faucet immediately hot or if the water is cold and you have to wait for it to get hot. Another telltale sign also is ... the sink is bone dry !!! Think about that or make those observations.

Sorry about the rant, but there never used to be all these issues. It used to be a fun business. Now it's tedious and disappointing from different aspects.
 
Not to mention

Silly health inspectors worrying about a floor with a crack in it and such while years ago everyone had a quarterly health exam to check for diseases , if your card was not on the wall...you didn't work in food preparation!
 
Not sure I have a use for a bowel cutter. The few times I serve bowels I could just as soon cut them myself.

Where do you put in the buffalo? For that matter, how often do you serve buffalo? I'd pay a union man to cut buffalo if I were you.
 
Guess I should have put it as a question-why I enquire or point out the no gloves is just watching employees at the restuarants I go to when handling food wear the gloves.Guess the gloves could be a hazard in the BC machine-something to get caught in moving parts!Guess the glove wearing could also be local regulations and not Fed ones.Now in the restuarants where the food handling isn't seen--anything goes??And to think people have been preparing food in restuarants for ages without gloves and people have been eating in them all those years in good safety.I thought the gloves were to be changed in between tasks-like from handling meat to vegetables and so on-And of course washing hands after visits to the bathroom.See signs posted about this in the eating places.The times I go to places I like to enjoy eating there.If the food or service isn't right to me-I don't go there again.If the food and service is good-then the place will be used by me.Sometimes it is nice to have someone elese cook for you I am sorry if I was offensive.Didn't realize the user of the device in that video clip was you!Kinda of a neat place!Right on the water!Used to visit Cape Cod a couple of times as a kid-my grandparents would take me there.Really nice place!
 
Here we are not "required" to wear gloves, just wash hands thouroughly each time when coming into the kitchen and after each task. I work in a kitchen, and we have adopted the practice of using gloves (90% of the time) for anything that will be eaten raw (mainly fresh fruits and veggies for the salad bar) and juet keeping our hands washed when preparing things to be cooked. Chances are, cooking will kill off anything that may or may not have gotten past hand washing. No one has gotten sick from our food, and I keep a very clean kitchen.
 
Sad but true Eddie:

The restaurant business really has gone downhill. That is why I took the prison foodservice job as soon as I found out about it. Going to institutional foodservice was the only way to still do what I love and stay sane! I would not willingly go back to a restaurant for all the reasons you stated.

Also while we do have to wear gloves in DOC kitchens I'm still not a fan. They give people a false sense of security. I also wonder how clean gloves from a Chinese sweat shop really are compared to my hands when I've just washed.
WK78
 
Whoa Nellie !!!

No Offense taken or didn't mean to sound offended.

 

It's just the way this Germaphobe Country has turned everyone into paranoid whack jobs.  Hand Sanitizer here and there. "Don't touch that...".  It has gotten to be out of control.  My Grandmother used to chop and onion, wipe off the cutting board and continue on with the same board preparing dinner and no EVER got sick.

 

But through the over anti- biotic-ing of humans and animals we have created these "Super Bugs" that we never used to have to worry about.  Then there is the "Care Factor" of workers which is a whole other story which started my rant.

 

Did you ever think about this...  Your Supermarket cart.  Where the Baby or Toddler sits. That soiled diaper. No one is pressure washing or washing the carts and sanitizing them after every use. Hmmmmmm ??? And you put all your fragile items there or produce.

 

My point on gloves are that if used like they are supposed to be, they work. But you will see food handlers doing other tasks and not changing their gloves in between chores.

 

Now that that's over... (And yes Nick... I don't blame you for "getting out",)

 

Here is a link as to how the "Buffalo Chopper" got it's name... or one of the ways it got it's name...

http://https//answers.yahoo.com/question/index?qid=20061206053123AAutpHw
 
The more we think about it-the more silly the glove wearing by food prep people becomes.All of the things and stuff we touch everyday-wether it be food preparation or other-and that is why we are equipped with an IMMUNE SYSTEM!!!The folks in the regulatory feild need to learn this.
Interesting little link about the "Buffalo" chopper machines.I have had Buffalo meat while I lived in South Dakota-actually it can be quite tender and very tasty.It is better for you than beef.Having Buffalo steaks or burgers at All's Oasis in South Dakota is a treat!And for desert I eat some of their homemade cinnamin ice cream.Delicious--noting like it!I guess the name comes from the look of the guard over the blades or possible connections to the Buffalo machines.I remember Buffalo Engineering making large blowers and power tools like drill presses.Didn't know they built food prep equipment.
Guess I had better stop watching food prep folks at the resturant while waiting for the order-nothing good on the TV-so I watch them if I can.Oh yes-at the Food Lion where I shop they offer sanitary paper hand wipes you can wipe your hands with or even your grocery cart handle before using it.Don't bother.So far I have been fine using the carts-no mattter what else has touched them or been in them.
 
In Kansas

Back before the KDHE (Kansas Department of Health and Environment) became part of the DOA, (Department of Agriculture) I did kitchen inspections for our congregate meal sites under Good Neighbor Nutrition Program.

The No bare hand contact was for prepared food, that which is being served. You can still use bare hands for items that will be cooked after your contact. So you could use bare hands to form the hamburger patty, but could not use bare hands after it was cooked.

One inspection I actually saw a lady cough for a good two minutes into her gloved hand, and then proceed with her job on the serving line without changing gloves, washing or anything. Same location I observed a woman reach down and wipe up the floor with a rag then return to the tray line, while placing the cloth she wiped the floor with on the counter for the cutting board to be wiped.

Guess they were in the restroom when they covered hygiene in Food Handlers class. Bet they didn't wash their hands after the restroom either.

Along with improper food temps, improper temps at food service, improper storage of cleaning supplies, improper temp in the refrigerator, and failure to sanitize the dining tables. I failed them with like 23 critical violations. They did pass on re-inspection five days later, but barely.
 
EXCELLENT video of George Carlin-VERY BLUNT!!! isn't he?He certainly gets to the point.You figure Baby Boomers and such when they were little-didn't have all of that lubby dubby washing--and played on the floor our outside!!--and used the swimming hole at the creek or lake instead of a chlorine saturated pool. Or we hiked around in the New Mexico desert looking for horned toads, and gypsum,"Desert roses" crystals and bullets since that was a test range!Still alive today!And eaten at various resturants and my own cooking-still alive.Think our system are tougher than what the regulator folks and Chinken Little folks think!
 
One of our local BBQ restaurants

Just made 75 people sick and killed a 94 year old man with salmonella.....they traced it back to a refrigerated truck not working properly....but no one caught it!!!Too late now, the family has put a wrongful death lawsuit against the restaurant.and im sure they will win.
 
In the above incident-horrible as it is-think the company that supplied and operated the truck should be responsible,too.I don't see how it can fully the restuarants fault.The restuarant relies on the shipping company to delivor their goods.The trucking company should regularly check their equipment to make sure it works properly and fix it if it doesn't.
 
This evil machine has haunted me since I saw that video

And I found his grand-daddy in a "Popular Electricity" magazine. Now, with even fewer safety features I give to you the 1911 version, complete with exposed gearing and live motor terminals:

scoots-2015102411454500378_1.jpg
 
Just what we need--the 1911 model food chopper!!!Kids will love this-lots of moving things they will delight in putting their fingers into-and electric terminals for giving shocking pleasure to both adults and the kids!GET YOURS TODAY!!!
 
I Love It !!!

"That evil machine has haunted me since I saw that video".

 

That is a awesome Posting of that Food Chopper. It's incredible how the design of the machine today has been basically unchanged.  Same Configuration.

 

Rex, Love your comment too about the Kids putting in their fingers etc.  Too Funny.

 

Just today I was going through my phone deleting pics and vids that I no longer needed.  And I did watch the Buffalo Vids that I posted.  Now, here is the thread again.

 

The Buffalo has been put to bed for the Winter now that the Food Hall and Drama Center is drained down and closed up.

 

During my down time, I will be looking into new venues for myself that will not involve mega stress and fantasizing  about strangling customers and fellow staff workers.

 

40+ years in the business and time for a change.

 

Time for something far, far away from Customer Service and the Hospitality Industry.

 

We'll see how that goes.  LOL
 
<h1 class="medium-font">How Modern Sanitation Gave Us Polio</h1>
 

For most of history, poliomyelitis was a relatively unremarkable disease – it caused paralysis and occasionally death, but only in a tiny fraction of those infected. It was essentially unknown in infants and adults, and usually only caused mild symptoms in children. This all changed in the early 1900s, when the disease mysteriously transformed into an epidemic, killing many and maiming many more, even among the supposedly ‘protected’ populations of adults and babies.

 

Deadly recurrences of polio became a fact of life in developed countries, particularly in cities during the summer. Movie theaters, beaches and swimming pools were closed; families fled to the countryside when the weather got warm. Clearly something had changed, but what could cause a mild disease to turn into a killer all but overnight? The secret lies, paradoxically, in our better understanding of sanitation.

 

<span id="more-37737"></span>In babies, polio can be mistaken for a mild cold – if there are symptoms at all – because they still have protective antibodies left over from their mothers. This early exposure was enough to make the infant  immune to that particular serotype of the disease for the rest of his or her life. It’s only when children grow older and lose those maternal antibodies that a polio infection can present in its devastating, paralytic form. Clearly there was something new to prevent the early exposure of infants to the polio virus. One major clue was the fact that the disease primarily affected white, wealthy families. The cleaner your surroundings were, the more likely you were to get the worst form of polio. Perhaps there was something in the water?

 

We now know that polio is spread through a fecal-oral contact route, and almost always through contaminated water. The adoption of modern plumbing, sewer systems and water treatment facilities in the late 1800s and early 1900s meant that infants were far less likely to be exposed to polio during the early ‘safe’ phase. Without that immunity gained in infancy, a chance infection later in life could be deadly. If your mother had herself never been exposed to polio, you didn’t even have the blessing of a safe period in infancy. You, and your young immune system, were just as much at risk as older children and adults.

 

As with all new technologies, improved sanitation had some utterly unforeseeable ramifications. Clean water upset a millennia-old balance between poliomyelitis and our immune systems. Once one of the world’s most feared diseases, however, polio is now all but nonexistent. After the epidemic peaked in the 1940s and 50s, polio went into a swift decline thanks to two successful vaccines. Keeping polio at bay, of course, depends on everyone getting their kids vaccinated – or going back to pre-modern standards of cleanliness.

http://https//www.nextnature.net/2014/01/how-modern-sanitation-gave-us-polio/
 
Personally I don't trust gloves. I feel they give the wearer a false sense of security and they don't think about touching other things with them. Even worse some think they are to keep their hands clean.

I do serve the public once in a while while volunteering. I pull my hair up under a cap, wash my hands and put on clean gloves before starting. I hate changing gloves though as your hands get sweaty and it's hard to get the next pair on. Also technically people are supposed to wash their hands when they change gloves, which never happens. I once saw a lady in a popular chain grocery store deli wearing disposable gloves over her insulated gloves while she was preparing sandwiches. LOL I know she probably got in a rush, and it didn't bother me but I'm sure it wouldn't fly with the inspector.

I used to be big on health inspections and being OCD on checking the reports, but not anymore. Most of our restaurants around here do well on inspections aside from a few that were big offenders, but they have all cleaned up their act. I figure the inspection will never catch everything, and what I don't know hasn't gotten me sick yet. But I don't eat out as much as I used to anyhow.
 
Re Buffalo Chopper

My Grandmother cut OFF her little finger with one in the school lunchroom in 1959, Dr Roach sewed it back on and she went right on using the Buffalo Chopper,although she was a bit more careful.
 
Hans...

I'm sure if that happened today, the manufacturer of the machine would be sued or at least go under extreme investigation to observe the "Safety" aspects of this type of machine.  This would create new jobs. You would need a agency to"Investigate and do a "Study" on the safety of the machine.  Then another committee to over see the Agency to see if their findings are correct. After that would follow a new "Inspection of Food Chopper Safety Inspector" division to open up in OSHA.  Then the local Board of Health would have to open a "Safety Division" locally to inspect machinery and institute classes in Food machinery Safety which would involve  Classes, Workshops and Books in which the Food service establishment would be held responsible for the employees to hold a certificate in or pass along the cost to the employee.  And on and on.  This would eventually lead to the findings that the machine is not safe and you could possibly lose an appendage in this machine if not used properly.  Which we already knew because the machine has stickers on it (Which eventually wear off after repeated washings) that say "Keep Hands and Fingers from under cover for Safety".

 

Am I remotely correct in this theory ? (Insert Pallets of Sarcasm Please).

 

 
 
Right ???

 

Common Sense.  I think I remember what that is. I try to exercise mine everyday.  Seems Non Existent for the most part these days.  If you have Common Sense, I think you are blessed with one of the most powerful things in the world.
 
Note how "Buffalo choppers" are marketed to commercial users who would be a trained SKILLED user-not a householder who ISN'T skilled or trained-and they don't bother to read the manuals on the machines they have!Can you imagine what would happen if you placed the Buffalo cutter in the hands of an untrained householder that hasn't read the machines manual???Bet you will have chopped fingers or even hands in the resulting dish!And another thing-what about the kids in the kitchen wanting to help or watch??What if dumb householder hands the kids the blade to lick???Not all homeholders are dumb--but there some that are.Lack of COMMON SENSE!!!!It seems to be lacking in a lot of folks--hence why we have EPA,OSHA and others to "look" out for these folks!Most of us know NOT to put your hands near the food chopper blades anymore than you would put your hands in your lawnmowers blades!
 
Extremely and Very Scary Thoughts.

 

Especially today with the Lack of Common Sense which seems to be overwhelming these days.

 

"Licking the Blade". Yikes !!!  That's quite the visual there.  Makes me schkeeve.
 
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