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can you work as a pastry chef if you have hepititus c
can you work in the restaurant industry when infected by hep c?
well we have to look at it on the bright side and dark side .. think of everywhere u go and what u touch and eat and etc etc like shopping carts etc.. LOL heck one day we all have to go, i rather go naturally but more or less it dont really matter.. when the time comes we get a label EXPIRED..... I can almost gurantee i had hep c for 20 years plus.. but before i knew it i was fine, then all of sudden i hit the eject button, panic and frighten and felt like my world was falling in but it wasnt.. i try hard to regroup and realize what about before i knew i was fine there isnt anything different except i know now and alli can do is try to better myself hlth wise... people with diabetes die quicker then people with hep c.. thats just a small comparsion.. Iam insulin resisitance and have lots of family with diabetes and they are great also.. every case is different.. Have a wonderful day
Sun - "in an environment where many people run around frantically under the gun to get food out." I would like to think that "once" you were aware of having HCV you would be diligent. I'm more afraid of the folks that don't know. AND NOW, after what you said, I'm never eating out again!
Rock - totally agree, and don't understand why there isn't more awareness education. I went 3 years with elevated enzymes before I was tested. Had no idea. My brother, donated blood!!!!! People have this for 20 plus years before finding out. 20 plus years of doing who knows what!
PS, I think I will eat out again.
Rock - totally agree, and don't understand why there isn't more awareness education. I went 3 years with elevated enzymes before I was tested. Had no idea. My brother, donated blood!!!!! People have this for 20 plus years before finding out. 20 plus years of doing who knows what!
PS, I think I will eat out again.
i agree you can be at risk too...but what can we do?....like you said....you had 130 workers and more than likely some had hep...my problem it there is not enuff awareness about this disease and it keeps spreading like wild fire...i think the the numbers are 50,000 a day or a is it a year are infected....do we ever see ads warning the public ?....no we dont.....what a mess this world is....sad but true..its like they almost want more people to contract it
BTW - I had over 130 kitchen employees, so I'm not talking about Suzi Homemaker exposing her bridge club with the chex mix.
I disagree that no one is put at risk. If you can get HCV from a needle stick, then why wouldn't you get HCV in an environment where many people run around frantically under the gun to get food out, while sharing RAZOR sharp knives and industrial equipment? I still gag when I think of how much blood and guts I saw over the years.
Yes, you can work in restaurants. No, you don't have to disclose. You do have to be careful.
As for the rest, I respectfully disagree.
After nearly 20 years as a chef, I have dealt with all manners of cuts and equipment accidents. I firmly believe I contracted HCV in the 80s following a gruesome accident with floor mixer and a pastry worker. I had none of the other typical risk factors, and got very sick back then. I was diagnosed with "viremia" at the time.
As for the rest, I respectfully disagree.
After nearly 20 years as a chef, I have dealt with all manners of cuts and equipment accidents. I firmly believe I contracted HCV in the 80s following a gruesome accident with floor mixer and a pastry worker. I had none of the other typical risk factors, and got very sick back then. I was diagnosed with "viremia" at the time.
Rocker's right, "The majorlty of the almost 200 million people worldwide who have hep c dont even know they have it and they keep spreading it unknowingly."
When I first found out I had it, I was told but the NP to stay out of nail salons that Hep C is spread though the salons like crazy because very few folks are aware they have it and lack of proper sterilization.
Just think how much safer you are making the place because you are aware, and you know what precautions to take, if necessary. - Stacie
When I first found out I had it, I was told but the NP to stay out of nail salons that Hep C is spread though the salons like crazy because very few folks are aware they have it and lack of proper sterilization.
Just think how much safer you are making the place because you are aware, and you know what precautions to take, if necessary. - Stacie
Back to the original question...
YES, you can work as a pastry chef when you have hep c. It is a blood borne disease and you are not putting anyone at risk. You do not have to disclose the fact to your employer either, it is none of their business.
YES, you can work as a pastry chef when you have hep c. It is a blood borne disease and you are not putting anyone at risk. You do not have to disclose the fact to your employer either, it is none of their business.
The majorlty of the almost 200 million people worldwide who have hep c dont even know they have it and they keep spreading it unknowingly....by telling your potential employer you have this hep c solves nothing.... just my thoughts ...
gk is right about the stigma, stigma ***** and so does discrimination. but, if you take preventative measures and be a good restaurant worker, i'm sure people with hcv can take on any kind of career they want!
Can you work in a restaurant if you have HIV? Seriously, this is something you need to decide to disclose. Or not. There probably isn't any official policy set in place specifically against Hep C, but I'm pretty sure if you told the hiring manager about it, they wouldn't hire you. Not because they are aware of the risks or know whether it's okay or not....simply because of the stigma. Why risk it?
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