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      Finally! My summary for my questions about working in a pizza place. I
wanted to wait until I made my decision before I came back with the summary.

     First, some numbers. Several of you replied with more than one
suggestions, so I took a count for each reply and/or answer.

3 replied that they work in various food service outlets and said they had
no problems. 2 who worked in pizza places.
18 replied that I should wait and see what type of reactions I had.
9 said to keep working there but to NOT eat there. Which I already knew.
2 said to keep working there but to also have yearly blood tests to make
sure I keep on track.
13 said to quit, period.
4 said it was a decision only I could make.
3 said that I could maybe wear gloves and/or a mask to prevent breathing in
of flour.

Several wanted to know what type of work I did there, so here goes.
I am the main person there during the day and have to do all the prep work;
cutting of veggies, shredding cheese, making sauce, making dough (about 2 a
week), balling the dough, etc. I also take care of all orders that come in
during the day, making pizza’s, sandwiches, salads, dishing out ice cream,
etc.

         After a lot of prayer and thought, I decided to stay on, until or
IF I start to have problems. Since the only time that really concerned me
was the time when I made the dough, the owners concented to allowing me to
wear a mask during this time, as you can’t pour 50 lbs of flour into a bowl
without having flour go EVERYWHERE! I also don’t eat anything there except
the french fries and ice cream, which I don’t have any problems with, as the
fries are baked and are kept in an air-tight container and the ice cream is
away from the flour contaminated area and in closed off. Esp. since I LOVE
my job, only really deal with large amounts of flour on an occasional basis
and there is a way AROUND that, and I have made clear with the owners that
if I have health problems I will have to quit.

Thank you all for all of your input and thoughts. It helped a lot.
Hope

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