Since I live on campus at Montclair State University, this past week, I observed mainly

what was prepared for me in the dining hall. In the past, some of the things I have seen related to
chapters 2 and 3. One major problem I saw this week in the dining hall was at the pasta station. I
was waiting in line to pick out my pasta so the chefs could cook it/heat it up, when I saw the
main chef put on another pair of gloves over his already dirty and brown gloves. As we said in
class, the correct and hygienic way to keep the chef’s hands clean would be to wash their hands
in between every changing of gloves and putting on a new pair of gloves right afterwards.
However, this chef did not do that, rather he had to use one of his already dirty hands/gloves to
put on the other, hence, contaminating the new glove with potential chemicals from the oil spray
and gas can. In addition, bacteria from the uncooked sausage pizza that they are making
simultaneously could be contaminating the pasta. This could also be an allergen/cross
contamination issue because the chef is touching sausage and cheese whilst making pasta for
someone that could be allergic to dairy and/or meat. These issues, however, are feasible to fix,
for example, the chef could simply go to the back and wash his hands followed by putting on a
new pair of gloves and only touching the pasta. The staff could also have one person preparing
the pasta and one person preparing the pizza to prevent cross-contamination by the chef’s hands.