A Food Handler Must Wear Single Use Gloves When

The use of single-use gloves by food handlers is not merely a suggestion; it's a cornerstone of food safety and hygiene in the modern food service industry. Wearing these gloves correctly and consistently can dramatically reduce the risk of contamination and safeguard public health. However, understanding precisely when and how to use them is vital to maximizing their effectiveness.

The Importance of Single-Use Gloves in Food Handling

Single-use gloves provide a protective barrier between a food handler's hands and the food they are preparing or serving. Hands can carry a multitude of microorganisms, including bacteria, viruses, and parasites, even after thorough washing. These pathogens can transfer to food and cause foodborne illnesses, also known as food poisoning. Gloves minimize this risk by preventing direct contact between hands and food.

Why are gloves better than hand washing alone?

While frequent hand washing is crucial, it is not a foolproof method.

• Hand washing alone might not remove all pathogens, especially those hidden under fingernails or in small cuts and abrasions.
• Hands can quickly become recontaminated by touching surfaces such as countertops, utensils, or even the faucet after washing.
• Gloves provide a physical barrier for a more extended period, provided they are used correctly and changed frequently.

When a Food Handler Must Wear Single-Use Gloves

Food handlers should wear single-use gloves in various situations to prevent contamination. These situations generally include:

1. Handling Ready-to-Eat Foods: Ready-to-eat (RTE) foods are foods that are edible without further washing, cooking, or processing. Examples include:
   • Salads
   • Sandwiches
   • Deli meats and cheeses
   • Cooked vegetables
   • Fruits
   • Bakery items
   • Garnishes Since RTE foods won't undergo further heat treatment to kill pathogens, it is especially important to prevent contamination at any stage of handling.
2. Working with High-Risk Populations: Extra precaution is necessary when preparing food for high-risk populations, such as young children, the elderly, pregnant women, and individuals with compromised immune systems. These individuals are more susceptible to foodborne illnesses and their consequences.
3. When Hands Have Cuts or Abrasions: Open wounds, cuts, burns, or skin conditions like eczema can harbor a high number of bacteria. Gloves must be worn to prevent these bacteria from contaminating food. A waterproof bandage should also be worn under the glove to provide an additional layer of protection and prevent contamination of the wound itself.
4. When Required by Local Regulations: Some local health departments or regulatory agencies may have specific rules about glove use in certain food service settings. It's crucial to be aware of and comply with these regulations.
5. Handling Specific Allergens: Gloves should be changed and new ones donned when handling different allergens to prevent cross-contamination. For example, if preparing a gluten-free meal, gloves should be used to ensure no traces of gluten come into contact with the food. This prevents allergic reactions in sensitive individuals.
6. Any Task That Could Lead to Food Contamination: This is a broad category that includes any situation where bare hands might introduce pathogens to food. Examples include:
   • Assembling food items
   • Portioning food
   • Garnishing plates
   • Serving food (in some situations, like buffets)

Proper Glove Use: A Step-by-Step Guide

Wearing gloves is only effective if done correctly. Here's a step-by-step guide:

1. Wash Your Hands: This is the most important step. Wash your hands thoroughly with soap and warm water for at least 20 seconds before putting on gloves. Pay attention to fingernails, between fingers, and the backs of hands. Dry hands completely with a clean paper towel.
2. Select the Right Size: Gloves that are too large can be cumbersome and increase the risk of tearing. Gloves that are too small can restrict movement and also tear easily. Choose gloves that fit snugly but allow for comfortable movement.
3. Put Gloves On Correctly:
   • Grasp the glove at the cuff, avoiding touching the outside surface.
   • Pull the glove over your hand, ensuring it fits snugly and covers your wrist.
   • Repeat with the other hand, being careful not to contaminate the outside of the first glove.
4. Avoid Touching Contaminated Surfaces: Once gloves are on, avoid touching anything that could contaminate them, such as your face, hair, apron, or unclean equipment.
5. Change Gloves Frequently:
   • Change gloves at least every four hours, or more often if needed.
   • Change gloves if they become torn, punctured, or contaminated.
   • Change gloves when switching between tasks, especially when handling raw and ready-to-eat foods.
   • Change gloves after handling allergens.
6. Remove Gloves Properly:
   • Grasp the outside of one glove near the wrist.
   • Peel the glove off, turning it inside out as you remove it.
   • Hold the removed glove in your gloved hand.
   • Slide your ungloved finger under the wrist of the remaining glove, being careful not to touch the outside of the glove.
   • Peel off the second glove, turning it inside out and containing the first glove.
   • Dispose of the gloves properly in a designated waste container.
7. Wash Hands Again: After removing gloves, always wash your hands again thoroughly with soap and warm water. This step is crucial because gloves can sometimes develop small tears or leaks that are not immediately noticeable.

Types of Single-Use Gloves

Several types of single-use gloves are commonly used in the food service industry, each with its own advantages and disadvantages:

• Latex Gloves: Latex gloves offer excellent dexterity and sensitivity, making them comfortable to wear for extended periods. However, latex allergies are common, so they are not always the best choice for food service environments. Many establishments are phasing out latex gloves altogether.
• Nitrile Gloves: Nitrile gloves are a synthetic alternative to latex gloves. They are more resistant to punctures and chemicals than latex gloves and do not cause allergic reactions. They are a popular choice in food service.
• Vinyl Gloves: Vinyl gloves are a more economical option than latex or nitrile gloves. However, they are less durable and offer less protection against punctures and chemicals. They are suitable for tasks that do not involve handling hazardous materials.
• Polyethylene (PE) Gloves: These are loose-fitting, inexpensive gloves often used for light-duty tasks like assembling sandwiches or serving food at buffets. They offer minimal protection and are not suitable for prolonged use or tasks involving raw foods.

Choosing the Right Glove:

The best type of glove for a particular task depends on several factors, including:

• Allergen Concerns: Avoid latex gloves if there is a risk of latex allergies.
• Durability Requirements: Choose a more durable glove like nitrile for tasks that involve handling sharp objects or chemicals.
• Cost: Vinyl and PE gloves are more affordable but offer less protection.
• Local Regulations: Some jurisdictions may have specific requirements for glove types.

Addressing Common Misconceptions About Glove Use

• "Gloves Replace Hand Washing": This is a dangerous misconception. Gloves are in addition to, not instead of, hand washing. Hands must be washed thoroughly before putting on gloves and after removing them.
• "I Can Use the Same Pair of Gloves All Day": Gloves should be changed frequently, at least every four hours, and more often if they become soiled, torn, or when switching between tasks.
• "It's Okay to Blow into Gloves to Inflate Them": This introduces bacteria into the gloves and contaminates them.
• "I Can Wash and Reuse Single-Use Gloves": Single-use gloves are designed for one-time use only. Washing and reusing them can compromise their integrity and increase the risk of contamination.
• "Gloves Are Only Necessary When Handling Raw Meat": While gloves are crucial when handling raw meat, poultry, and seafood, they are equally important when handling ready-to-eat foods.

The Science Behind Glove Use and Food Safety

Studies have consistently demonstrated the effectiveness of glove use in reducing the risk of foodborne illnesses.

• Research has shown that gloves can significantly reduce the transfer of bacteria from hands to food.
• Studies have also found that gloves can help prevent the spread of viruses, such as norovirus, which is a common cause of foodborne illness.
• Proper glove use, combined with frequent hand washing, is a key component of a comprehensive food safety program.

The Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA) recommend glove use in food service establishments as a best practice for preventing foodborne illness.

Training and Education

Effective glove use requires proper training and education. Food handlers should be trained on the following topics:

• The importance of glove use in food safety
• When to wear gloves
• How to put on and remove gloves correctly
• How often to change gloves
• The different types of gloves available
• Proper hand washing techniques
• The risks of cross-contamination
• Food allergy awareness

Regular refresher training can help reinforce these concepts and ensure that food handlers are following best practices. Training should be documented to demonstrate compliance with food safety regulations.

The Role of Management

Management plays a critical role in ensuring that gloves are used properly in food service establishments. Management responsibilities include:

• Providing an adequate supply of gloves of different sizes and materials
• Ensuring that gloves are readily accessible to food handlers
• Developing and implementing policies on glove use
• Providing training and education on glove use
• Monitoring glove use to ensure compliance with policies
• Addressing any concerns or questions about glove use

Alternatives to Gloves

While single-use gloves are generally the preferred method for preventing contamination, there are some alternative methods that can be used in certain situations:

• Utensils: Using utensils such as tongs, spoons, and spatulas can minimize direct hand contact with food.
• Delivered food contact paper: Using food contact paper, such as deli paper, can minimize direct contact with food.
• Bare Hand Contact Policies: Some jurisdictions allow bare hand contact with ready-to-eat foods under specific conditions, such as when strict hand washing protocols are followed, and food handlers are trained on proper hygiene practices. However, these policies are not widely adopted and are generally discouraged.

The Future of Glove Technology

Ongoing research and development are leading to new innovations in glove technology. Some potential future developments include:

• Gloves with antimicrobial coatings: These gloves could provide an extra layer of protection against pathogens.
• Smart gloves: These gloves could monitor hand hygiene and alert food handlers when they need to wash their hands or change gloves.
• Biodegradable gloves: These gloves would be more environmentally friendly than traditional single-use gloves.

Conclusion

Single-use gloves are an essential tool for preventing foodborne illnesses in food service establishments. By understanding when and how to use gloves properly, food handlers can significantly reduce the risk of contamination and protect public health. Proper hand washing, combined with consistent glove use, is a cornerstone of food safety. Management plays a vital role in providing the resources and training necessary to ensure that gloves are used effectively. Adhering to these practices is not just a matter of compliance; it is a commitment to providing safe and wholesome food to consumers.