>> Point taken about dough and temperature but what if it's handled by two different employees
>> before/after proving? To be honest I'd almost expect PPE to be 'de-riguer' in food handling.
>>
I’d hope that what ever food hygiene measures they take as a matter of course in any food outlet prep area would also be sufficient for COVID, since you don’t catch it from ingesting it but from inhaling. So I’d expect business as usual in prep areas. It'd be more reasonable to expect the waiting / serving staff to wear a mask on the basis they do get closer than 1m to customers, albeit not for long. Again I think the risk is low, and though some do wear masks not all in my experience over the last month or so. Though, many meals have been eaten outside. I’ve observed the same as you though, with a mask being worn over the mouth but not the nose. But again, I think the risk of aerosol emission is probably greater through the mouth, unless they’re sneezing, so it won’t make me change my eating out habits! After all, masks are to protect others, not us.. The staff will see tens or hundreds of customer a day, so massive exposure. I’ll see less than one a day on average, so the odds are stacked in my favour I reckon.
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