Behind the Bakes: Gloves or No Gloves?

Join us for some Food Safety 101

We get a fair amount of questions about behind-the-scenes topics at the Bakehouse. So, we want to invite you into our world for our new series, Behind the Bakes.

Many of the questions we receive are food safety-related, which is great, because we happen to feel quite passionately about it! It’s a complex topic, so we’ll tackle it one item at a time. Let’s start with one of the most popular questions we get: When should gloves be worn?!

(We shared some example video clips in our Instagram highlights. See if you can figure out why our team members are wearing gloves (or not).)

wearing gloves while smoothing batterMichigan food code requires gloves to be worn when handling ready-to-eat foods. Ready-to-eat foods are foods that don’t need to be further cooked before they can be eaten. 

We’re judicious about our glove use because we never want to create unnecessary waste. Gloves must be changed if they rip or tear, or when we move to a different task. 

Sometimes we wear gloves when they aren’t required by code—when we’re handling something goopy or messy or because it makes the job easier!

Quick sheets can be used if gloves are not readily available. We use these in the Bakeshop to get your loaves of bread down from the wall. These are a single-use item and are disposed of after each use.

jake emberling using a quicksheet to get a loaf of bread

Michigan food code states that gloves do not need to be worn when handling foods that will be further cooked before eating. Those foods would include things like bread dough, sandwiches that will be grilled, or ingredients that will be cooked.

What food safety topic do you want to learn about next?!

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Lindsay-Jean Hard's passion for sustainability and education at the University of Michigan went on to inform and inspire her in many ways from going to extreme lengths to recycle at a post-college job to creating her cookbook, Cooking with Scraps, a labor of love inspired by her Food52 column of the same name. Today, she strives to convince everyone she meets to try eating banana peels and works to build and connect new communities as a marketer at Zingerman’s Bakehouse in Ann Arbor, Michigan.

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Corynn Coscia is the in-house photographer and a member of the marketing team at Zingerman’s Bakehouse. After spending her childhood reluctantly in front of the camera of her hobbyist-photographer father, she was eager to move behind it, prompting her to pursue a BA in Film & Video Studies at the University of Michigan. With degree in hand, she moved to Los Angeles where she worked in the TV and music industries before discovering her passion for food photography while working in marketing with a plant-based chef. 2 dogs, 2 kids, and 13 years later, she’s back in Ann Arbor doing what she loves and somehow getting paid for it. She recently completed a photography fellowship with her mentor, New York Times food photographer Andrew Scrivani, and has since been shortlisted for a Pink Lady Food Photographer of the Year award. Her photos can be seen throughout the Bakehouse on the walls, on the website and social media, and in the Bakehouse’s series of cookbooklets; she hopes they’re making you hungry!

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