[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-402647-105":3,"detail-sidebar-cat-0-en-105":81,"doc-detail-402647-en":131},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","food-service-glove-use-guidelines-proper-glove-use","Food Service Glove Use Guidelines - Proper Glove Use","","Hand contamination by food handlers is a key cause of foodborne illness outbreaks, so many operators promote glove use while handling food. The guidelines explain when gloves can reduce bare-hand contact and when glove misuse can negate that benefit. Recommended instructions cover glove types, avoiding latex due to allergy risks, selecting suitable materials, and ensuring correct sizing and durability. Proper handwashing, glove change timing, single-use disposal, sanitizing between tasks, and who must wear gloves are also detailed.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/healthcare/","Healthcare",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/food-service-glove-use-guidelines-proper-glove-use/402647/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/food-service-glove-use-guidelines-proper-glove-use/402647.png","ImageObject",300,407,{"name":42,"@type":43},"Jake","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-11-05","2026-09-27",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",12,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"Why do food service establishments encourage glove use?","Question",{"text":63,"@type":64},"Gloves help minimize bare hand contact with food, reducing the risk of contamination from food handlers and therefore foodborne illness outbreaks.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"What are the key rules for when to change gloves?",{"text":68,"@type":64},"Wash and dry hands before wearing gloves, wear a new pair when changing tasks, and replace gloves after removing them; also change as frequently as possible and do not wear a single pair for more than 4 hours.",{"name":70,"@type":61,"acceptedAnswer":71},"Which gloves should be avoided, and what should be used instead?",{"text":72,"@type":64},"Latex gloves should be avoided due to possible latex allergies and trace latex introduced into food. Suitable alternatives include polyvinyl, nitrile, chloroprene, and polyethylene.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},402647,1790737419,{"code":4,"msg":82,"data":83},"success",[84,88,92,96,101,106,110,115,120,123,127],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":89,"show_sort_weight":90,"slug":91},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":93,"show_sort_weight":94,"slug":95},"Exam",70,"exam",{"id":97,"doc_module":4,"doc_module_name":25,"category_name":98,"show_sort_weight":99,"slug":100},5,"Comic",60,"comic",{"id":102,"doc_module":4,"doc_module_name":25,"category_name":103,"show_sort_weight":104,"slug":105},6,"Technology",50,"technology",{"id":107,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":108,"slug":109},7,40,"healthcare",{"id":111,"doc_module":4,"doc_module_name":25,"category_name":112,"show_sort_weight":113,"slug":114},8,"Research & Report",30,"research-report",{"id":116,"doc_module":4,"doc_module_name":25,"category_name":117,"show_sort_weight":118,"slug":119},9,"Religion & Spirituality",20,"religion-spirituality",{"id":118,"doc_module":4,"doc_module_name":25,"category_name":121,"show_sort_weight":118,"slug":122},"World Cup","world-cup",{"id":124,"doc_module":4,"doc_module_name":25,"category_name":125,"show_sort_weight":124,"slug":126},10,"Lifestyle","lifestyle",{"id":128,"doc_module":4,"doc_module_name":25,"category_name":129,"show_sort_weight":97,"slug":130},19,"General","general",{"code":4,"msg":82,"data":132},{"doc_id":79,"user_id":133,"nickname":42,"user_avatar":134,"doc_module":4,"category_id":107,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":26,"language":140,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":12,"update_tm":144,"read_time":97,"preview_page_count":4},962084928904,"https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d","Contamination of food by the hands of food handlers is an important cause of foodborne illness outbreaks. For this reason, many food establishment operators (and health departments) have encouraged or required kitchen staff to wear gloves while handling food. There currently are no requirements for glove use in food service establishments, but, a “no bare hands” policy is recommended for handling ready-to-eat foods (e.g. sandwiches, salads) . Gloves and utensils (such as tongs) can be used to minimize bare hand contact of food. If gloves are used incorrectly, however, the risk of contamination by a gloved hand is the same as for a bare hand. If the type of glove is appropriate, proper handwashing is practiced, and the gloves are changed frequently, gloves can provide an effective barrier between the hands of food handlers and the foods they handle.  \nThe following guidelines are recommended for glove use in food service establishments:  \nType of Gloves  \n1. Avoid the use of latex gloves in food establishments:  \n􀁸 Food handlers may develop latex allergies through prolonged use of latex gloves (approximately 10% of the population is thought to be susceptible to such allergies) .  \n􀁸 Trace amounts of latex from gloves may be introduced into food, which in rare circumstances, may cause an allergic reaction in consumers sensitized to latex.  \n􀁸 The following materials are suitable alternatives to latex:  \n􀁸 Polyvinyl  \n􀁸 Nitrile  \n􀁸 Chloroprene  \n􀁸 Polyethylene  \n2. Make gloves of different sizes available, to ensure proper fit and comfort.  \n3. Use high-quality durable gloves to minimize leaking and tearing.  \nProper Use of Gloves  \n1. Hands must be washed and dried thoroughly:  \n􀁸 Before wearing gloves  \n􀁸 When changing to a new pair of gloves  \n􀁸 After removing the gloves  \n2. A new pair of gloves must be worn:  \n􀁸 When changing tasks (e.g. when moving to a new work station, after handling raw meats, before handling ready-to-eat foods such as sandwiches, after cleaning duties, etc.) .  \n􀁸 After covering mouth during sneezing or coughing, blowing nose, or touching hair (again, hands must be washed after gloves have been removed) .  \n􀁸 As frequently as possible. A pair of gloves should not be worn for more than  \n4 hours. Prolonged use of a single pair of gloves can result in excess perspiration on hands, which provides ideal conditions for bacterial growth on the skin. Gloves are also more likely to leak or tear if worn for extended periods.  \n3. Disposable gloves should only be used once.  \n4. Durable re-usable gloves must be washed and sanitized between tasks and stored carefully after removal to prevent contamination.  \n5. Gloves should always be worn by employees:  \n􀁸 Who have cuts, sores or rashes on hands  \n􀁸 Who wear orthopedic support devices on the hands that cannot be adequately cleaned, such as casts and braces  \n􀁸 Who wear artificial nails or fingernail polish  \nContact us at [1-833-476-4743 or](1-833-476-4743 or submit a request online at ahs.ca/eph)[ ](1-833-476-4743 or submit a request online at ahs.ca/eph)[submit a request online](1-833-476-4743 or submit a request online at ahs.ca/eph)[ at](1-833-476-4743 or submit a request online at ahs.ca/eph)[ ](1-833-476-4743 or submit a request online at ahs.ca/eph)[ahs.ca/eph](1-833-476-4743 or submit a request online at ahs.ca/eph).  \nPUB-0775-201010  \n©2010 Alberta Health Services, Safe Healthy Environments  \nThis work is licensed under a Creative Commons Attribution-Non-commercial-Share Alike 4.0 International license. You are free to copy, distribute and adapt the work for","cbCaiol38vSp3lAH","https://ap.wps.com/l/cbCaiol38vSp3lAH","pdf",464612,"English","# Type of Gloves\n## Avoid latex gloves\n## Suitable glove materials\n## Proper glove fit and durability\n# Proper Use of Gloves\n## Wash and dry hands\n## Wear new gloves when changing tasks\n## Change frequency and limits\n## Dispose vs. sanitize reusable gloves\n## Employees required to wear gloves","[{\"question\":\"Why do food service establishments encourage glove use?\",\"answer\":\"Gloves help minimize bare hand contact with food, reducing the risk of contamination from food handlers and therefore foodborne illness outbreaks.\"},{\"question\":\"What are the key rules for when to change gloves?\",\"answer\":\"Wash and dry hands before wearing gloves, wear a new pair when changing tasks, and replace gloves after removing them; also change as frequently as possible and do not wear a single pair for more than 4 hours.\"},{\"question\":\"Which gloves should be avoided, and what should be used instead?\",\"answer\":\"Latex gloves should be avoided due to possible latex allergies and trace latex introduced into food. Suitable alternatives include polyvinyl, nitrile, chloroprene, and polyethylene.\"}]","Food Service Glove Use Guidelines - Proper Glove Use | PDF",1790532396]