The Importance of Wearing Gloves for Food Serving

According to FoodHandler, Inc., more than half of all foodborne illnesses are directly related to food prepared in restaurants and public settings, as opposed to food consumed in the home. In many of these cases, the source can be traced back to an ill service worker who had direct contact with ready-to-eat food. For this reason, state and federal regulations have been put in place to prevent bare-hand contact with ready-to-eat foods from causing contamination and outbreaks.

Regulations

• The National Advisory Committee on Microbiological Criteria for Foods concluded in 1999 that bare-hand contact with ready-to-eat foods contributes to the spreading of foodborne illnesses. The Food and Drug Administration's Food Code thereby prohibits bare-hand contact with ready-to-eat food. To avoid contact, food handlers must use utensils such as spatulas and tongs, and single-use gloves.

Appropriate Situations for Glove Use

• There are several situations in which it is recommended and sometimes mandated to wear gloves. For instance, when it is unsuitable or impossible to use utensils, glove usage may be required, such as in the handling and kneading of breads and raw meats, or the mixing of a large quantity of food product. Handling ready-to-eat foods is also an appropriate situation to wear gloves. This is because the food will not be heated after it has come into contact with your hands. Glove usage is also required if the food handler has an abrasion or cut on the hand.

Types of Gloves

• Several different types of gloves exist for different situations. Vinyl gloves are durable and close-fitting; used for medium-duty food processing tasks. Latex gloves are very form-fitting and conform to the shape of the hand; these are ideal for delicate tasks where fingertip sensitivity is necessary. Synthetic gloves act like latex and are good for workers who are sensitive to latex. Pol gloves are loose fitting and are ideal for situations in which gloves are to be changed often.

Rules for Glove Usage

• According to the Department of Health and Human Services, appropriate glove usage is contingent on several rules: Gloves used in food preparation must be single-use; intact, with no tears or holes; and fit the user's hand snugly. Gloves must be replaced with a fresh pair at least every hour to allow the hands to stay dry, and stored and disposed of in a way that avoids contamination of the gloves or surrounding areas. Gloves are for single use only; meaning, once the activity changes or the workstation is left, the gloves need to be replaced.

Importance of Hand Washing

• It is important to note that even with all of the regulations regarding glove usage in food preparation, wearing gloves is not a substitute for proper hand washing. Any employee involved in food preparation should wash his hands often, including before, after and during work; after using the restroom, sneezing, coughing or eating; and after using the telephone, cleaning or doing anything that may contaminate the hand with germs.