AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question I work in the food service field, and have completed a culinary certificate, which includes food safety certification.
My question is in regard to humans introducing saliva into food, especially that which is ready to be served (will require no further cooking), and may not all be consumed at once.
My feeling is that it should not happen under any curcumstances. Although the ServSafe course does not put much emphasis on this, it is my understanding that saliva, in addition to carrying bacteria which may infect the consumer of the food product, also causes the food to spoil faster, by means of the enzymes it contains. So when I see consumers "double-dipping" and food handlers licking their fingers or a spoon and putting them right back into the food they are preparing, I believe this is wrong.I have to admit that there is also an overwhelming "yuk factor" in this for me, in particular. Am I just being obssessive?
Leese
Answer Hi Leese,
Yes -- double dipping, licking of fingers or a spoon and putting them right back into the food is wrong -- and yucky. Managers should instruct their employees to keep their hands away from their mouth and to educate their employees on the proper method to taste food (tasting spoons that are disposed or only used once and washed). Consumers should have the tools to discourage bare-hand contact with Ready to eat foods (RTE) such as tongs, long-handled spoons, deli tissues or pre-packaged food items.
I do not think you are obsessive -- when serving food to the public we must do everthing in our power to decrease the chance for contamination. Keeping our hands away from our face and mouth is one one to keep down this contamination.
Hope this helps.
Carol C. Schlitt
Extension Educator, Nutrition and Wellness
University of Illinois Extension
