Have you ever assumed how many germs and pathogens your jewellery might have? You’d possibly be offended to realize the number of dead skin cells and bacteria that jewellery can collect if you were to put your jewellery under a microscope.
The fact is, everybody carries disease-causing microorganisms on and in their bodies. Jewellery can serve as a space for germs. This is why if you work in the food industry, you should refrain from wearing anything fancier than a Butterfly Ring when you work. Any other type of jewellery has too much risk that it can transfer microorganisms to the utensils and food you touch.
It’s significant to learn the dangers and restrictions that jewellery presents in food service. Understanding this issue will help you make your workplace a safer place for both your customers and yourself.
Why can’t food workers wear butterfly ring?
Butterfly ring gets dirty
Jewellery tends to collect pathogens and bacteria just like phones. When you wear the jewellery you touch it constantly, whether you notice it or not. Maybe you’re tweaking it to make it look good, fidgeting around with it, or just touching it to put it on or take it off.
At the same time, your hands touch plenty of other things throughout the day. You can assume that if your hands touch something, your rings are most likely coming into contact with it as well.
Germs can build up on butterfly ring
Even when you’re vigilant about your handwashing, that doesn’t eliminate the germs and bacteria from jewellery properly. The germs don’t eliminate if your jewellery has complex crannies and nooks. It’s most possible getting dirty soap jammed in those crannies and nooks. You might not properly clean your ring when you wash your hands.
Butterfly ring is not sanitized often enough
Think about it. Do you remember the last time you disinfect and clean your jewellery? It does not mean splashing your ring with water and some soap the last time you washed your hands. It means you took it off, scrubbed it with a brand-new toothbrush, submerged it in warm water with antiseptic soap for 30 minutes, rinsed it with warm water, and then submerged it in alcohol. It’s likely been a few months or more, right?
You can protect yourself and your customers if you handle food properly.