The cook serves the meal at trayline wearing gloves, scoops the food on the plate using utensils and picks up the cornbread using a gloved hand and places it on the dinner plate.

 All of these practices can be considered cross contamination. A nurse consultant that I was training on how to do a dietary department mock survey opened my eyes to some infection control and cross contamination issues seen from a nursing perspective. Per regulations and surveyor guidance, "Cross contamination refers to the transfer of harmful substances or disease-causing microorganisms to food by hands, food contact surfaces, sponges, cloth towels, or utensils which are not cleaned after touching raw food, and then touch ready-to-eat foods. Cross contamination can also occur when raw food touches or drips onto cooked or ready-to-eat food".
"Gloved hands are considered a food contact surface that can get contaminated or soiled. Failure to change gloves between tasks can contribute to cross-contamination". Hand washing is one of the best means of prevention and defense against cross contamination. Dietary staff need frequent reminders on the importance of, and when to wash hands.