Heavy Duty Food Grade Gloves (2024)

FAQs

What are the FDA requirements for food handling gloves? ›

Food handling gloves are certified under FDA Title 21 CFR Part 177, which states that the glove components comply with the FDA regulations. The gloves must consist of materials generally recognized as safe for use in food or food packaging. According to this statute, these gloves must be both sanitary and impermeable.

A glove of 3 mil and below is considered thin. Gloves at 4 mils (like our HandCare blue nitrile gloves) or 6 mils (like our Advance Plus orange nitrile gloves) are considered medium thickness for nitrile gloves, ideal for those who need a balance of protection and dexterity.

Nitrile: Nitrile butadiene rubber is a synthetic, latex-free rubber. Nitrile gloves have characteristics similar to latex such as their elasticity and strength but do not contain the latex proteins people can be highly sensitive or allergic to. This glove is the best option for food handling to ensure food safety.

Single-use gloves should be worn when: Handling ready-to-eat food and cooked foods. Food handlers suffer an injury. Carrying out a single continuous task.

For hand protection, there is no ANSI standard for gloves but OSHA recommends that selection be based upon the tasks to be performed and the performance and construction characteristics of the glove material.

What Gloves Does The FDA Recommend For Food Handling? The FDA does not recommend any particular type of glove or glove material for food prep. The FDA only recommends which materials are food-safe. Latex, vinyl, nitrile and synthetic latex alternatives are all FDA accepted for food contact.

High-Risk, Heavy Duty Gloves

These gloves are made from thicker materials, usually ranging from 8-12 mils, and offer excellent protection against punctures, cuts, and chemicals. They are designed for high-risk applications such as handling hazardous chemicals, dealing with sharp objects and medical procedures.

Glove thickness is usually given in the unit mils, which is equal to one one-thousandth of an inch; therefore, a glove that is 10 mil, is 0.010 inches thick. A thicker gauge glove will provide more protection than a thinner glove of the same material, but often at the expense of touch-sensitivity and dexterity.

A “mil” is a unit of thickness equal to one-thousandth of an inch (. 001 inch). 1 mil = 0.0254 mm. So, for example: 2.76 mil glove x 0.0254 = 0.07 mm glove.

Hygiene and Cleanliness The dark color of black nitrile gloves makes it easier to spot any contaminants or food residues, ensuring that chefs can quickly identify and address any hygiene issues.

Is it okay to use the same gloves to food handlers? ›

Anytime the gloves become contaminated, they must be changed. This includes if a worker simply touches a part of their exposed skin, or if they perform a task such as taking out the garbage. Don't forget that they must wash their hands before putting on the new pair of gloves.

As one of the most popular types of disposable gloves, many people question whether or not nitrile gloves are safe to be used with food. The answer to this is a resounding yes; not only are nitrile gloves safe to use with food, but they are also one of the best choices for food handling.

One of the key arguments against chefs wearing gloves is that they lose some sensory feedback. The ability to feel the texture, temperature, and doneness of food through touch is highly valued in the culinary world. Gloves can dampen this sensory experience.

Wash your hands before putting them on and when changing to a fresh pair. Make sure they fit properly. A glove that is too big will not stay on your hand, and one that is too small will rip or tear easily. Remove them properly.

After 4 Continuous Hours

Bacteria and viruses can grow to dangerous levels if allowed. If your gloves haven't become torn or dirty, the FDA recommends washing hands and putting on new gloves after 4 hours of continuous use. After 4 hours, pathogens could spread and contaminate the food you are working on.

The FDA Food Code, upon which local food codes are based, requires that gloves be used when handling any ready-to-eat (RTE) foods. RTE foods are those that do not have a heat treatment that can kill bacteria—such as raw fruits and vegetables, bakery items, deli meats, and cheeses, to name a few.

Wash and dry your hands before putting on gloves. Select the correct glove size. Hold gloves by the edge when putting them on. Avoid touching the glove as much as possible.

Clean hands with soap and water or alcohol-based hand sanitizer before donning. 2. Continue to hold the glove by the top edge of the cuff only as you slip your fingers into it. Do not touch the fingers or other areas of the glove's surface.

The only time that a food handler is required to wear gloves is when cuts, burns, or any open wounds are present on their hands. Although it is discouraged to wear nail polish in a food service kitchen, a food handler can wear gloves to protect the foods from the nail polish.