Unpopular California Glove Law for Chefs Will Probably Be Repealed [Hallelujah!]


Sushi and cocktail lovers rejoice: that pesky California health code law which required chefs and bartenders to wear gloves while handling all ready-to-eat foods will probably be repealed “this week.”

According to the OC Weekly, an emergency bill has been proposed in the California state assembly to reverse the glove law to its pre-2014 state, which required gloves only for certain segments of the food service industry instead of across the board. In its current iteration, the bill bans any bare-hand contact with foods that will be directly eaten by customers, including sushi, baked goods, and lemon garnishes. It did allow a six month grace period, though, so it’s likely many restaurants and workers never started obeying the law in the first place.

According to assemblyman Richard Pan, who proposed the bill, “It’s not about whether there are gloves or not, it should be about whether the local business and the health inspector have worked together to create a safe environment for the customer.”

TL;DR: false alarm guys. Phew.

Picthx Andrew Magill


New California Health Code Requires Gloves, Bans Raw-Dog Handling of Food


Earlier this week I was ordering at a Taco Bell drive-thru when I noticed the cashier sneezed and didn’t wash his hands before handing over my food. I took it anyway, but definitely not without wondering for a second whether or not I’d die because of it.

Thanks to a new California health code revision, such sketchy practices will hopefully be a thing of the past. According to Nation’s Restaurant News, the updated California Retail Food Code (which went into effect January 1) goes a step further than its previous version, in that it bans bare-hand contact with prepared food instead of simply minimizing it. In other words, all food must be handled by employees wearing single-use gloves or using utensils such as tongs, scoops, spatulas, or wax paper.

Sushi lovers needn’t get their nori in a bunch, however. Not only is the state allowing a six-month adjustment period for restaurants, but the law also offers plenty of loopholes to allow sushi chefs to do what they do. For example, obtaining the proper permits from authorities, providing ample documentation proving staff understanding of the associated gastrointestinal risks, and double hand washing.

Let’s just hope food employees actually get around to changing their gloves though. Because ew.

H/T Inside Scoop SF