[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-402651-105":59,"doc-detail-402651-en":131},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":124,"head_meta":126,"extra_data":128,"updated_unix":130},105,"en","gloves-in-the-food-industry-haccp-international-white-paper","Gloves in the Food Industry - HACCP INTERNATIONAL - White paper","","Food safety is framed as a shared responsibility, with gloves presented as a key control to reduce hand-mediated contamination. Citing estimates on foodborne illness and norovirus transmission, the document links poor personal hygiene to large numbers of cases and explains why ready-to-eat contact must be avoided. It outlines glove use across food service and manufacturing, covering benefits, risks, selection criteria, storage, cleaning, and sanitisation. The white paper also describes HACCP International’s certification mission and risk-based assessment process for food-safe products and services.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/gloves-in-the-food-industry-haccp-international-white-paper/402651/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/gloves-in-the-food-industry-haccp-international-white-paper/402651.png","ImageObject",300,407,{"name":92,"@type":93},"WPS_1786070896","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-31","2026-09-27",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",11,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"How do gloves help improve food safety?","Question",{"text":113,"@type":114},"Gloves protect food from contamination during handling, support compliance with food safety recommendations and regulations, and help protect workers from injury and contamination while improving comfort.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"Why is norovirus specifically mentioned in relation to hand hygiene and gloves?",{"text":118,"@type":114},"Norovirus is described as a major cause of foodborne illness in the United States and is transmitted via the faecal-oral route. Improving hand hygiene and preventing contaminated hand contact with food can help prevent many cases.",{"name":120,"@type":111,"acceptedAnswer":121},"What factors should be considered when selecting a food-safe glove?",{"text":122,"@type":114},"The document emphasizes selecting gloves that are food-safe and well-designed to perform as expected without contaminating food, including material composition, design criteria, and relevant characteristics such as chemical migration.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},402651,1790605971,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":140,"language":141,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":142,"faqs":143,"seo_title":144,"seo_description":67,"update_tm":145,"read_time":146,"preview_page_count":4},549768072016,"https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d","Gloves in the Food Industry  \nHACCP INTERNATIONAL eliminate the hazard-reduce the risk  \n GLOvEs IN ThE FOOd INdusTRy  HACCP INTERNATIONAL   \nGloves in the Food Industry  \nBy Karen Constable and Heloise Lam of HACCP International  \nIntroduction  \nFood safety is everyone’s business and gloves make an important contribution to food safety.  \nThe World Health Organisation (WHO) estimates that 600 million cases1 of foodborne illness happen every year. It is largely preventable.  \nBetween 15% and 30% of cases of food-borne illness are thought to be caused in part by poor personal hygiene of food handlers2. Where workers have been found to be responsible for contaminating food, it is estimated that hand contact is to blame in 89% of cases3.  \nAn important hand-mediated illness, norovirus is the agent responsible for more cases of food-borne illness than anything else in the United States4. Norovirus is transmitted by the faecal-oral route. Faecal-oral food contamination occurs when the hands of an infected person remain contaminated after using the toilet. The viral particles transfer from the unclean hands onto food. There are estimated to be 685 million cases of norovirus globally each year5. Many of those could be prevented by improving hand hygiene.  \nThe World Health Organisation and governments around the world recommend that food handlers should not touch ready-to-eat food with their bare hands. In many jurisdictions, such hand contact is prohibited by law.  \nGlove use is a common way to reduce bare hand contact with foods. In fact, gloves are one of the most widely used personal protection items in the food industry. Almost every food service or food manufacturing facility has gloves on site. Many of the gloves will be single-use gloves for preventing hand contact with food or food contact surfaces.  \nHundreds of thousands of such gloves are used by the global food industry every year.  \nPreventing contact with ready-to-eat food is only one of many reasons that gloves are used in the food manufacturing and food service industries. Gloves are also used to protect workers from injury and contamination and to provide comfort and protection from heat, cold and moisture.  \nWhatever the reason for using gloves, it is important for food businesses to select gloves carefully and use them correctly. There is a bewildering array of gloves to choose from; single use, reusable gloves, cut-proof gloves. Each of these can be manufactured from many different types of materials.  \nGloves that will be in contact with food, or be used in food facilities, must be food-safe and well-designed so they perform as expected without contaminating food.  \nThis white paper considers the various use-cases for gloves in the food industry; both in food service and in food manufacturing sectors. It dives into the food safety benefits and risks associated with using gloves and it provides advice on the proper selection and use of gloves.  \nGLOvEs IN ThE FOOd INdusTRy HACCP INTERNATIONAL  \nContents  \nAbout HACCP International 01  \n1. Why does the food industry use gloves? 01  \n1.1 To protect food 01  \nThe Importance of Handwashing 02  \n1.2 To comply with food safety recommendations, 02 standards and regulations  \n1.3 To protect workers 03  \n2. Glove use in the food industry; benefits and problems 04  \nThe benefits of brightly coloured gloves 04  \n3. When and how to use gloves appropriately 05  \n3.1 Gloves for handling ready-to-eat food 05  \n3.2 Reusable gloves for food handling 08  \n3.3 Reusable gloves; other uses in the food industry 08  \n3.4 How to store gloves 09  \n3.5 How to clean and sanitise gloves 09  \n4. Selecting the correct type of gloves 10  \n4.1 What is a food-safe glove? 10  \n4.2 Materials of composition and design criteria 11  \n4.2.1 Vinyl (PVC) 11  \n4.2.2 Latex 12  \n4.2.3 Nitrile 12  \n4.2.4 Polyethylene 12  \n4.2.5 Hybrid polymers 13  \n4.2.6 Textile 13  \n4.2.7 Metal Mesh 13  \n4.2.8 Pigments and printing inks 13  \n4.2.9 Sterile vs Non-sterile Gl","cbCaijdi2fgWSW7w","https://ap.wps.com/l/cbCaijdi2fgWSW7w","pdf",724153,25,"English","# Introduction\n# Why does the food industry use gloves?\n## To protect food\n## To comply with food safety recommendations, standards and regulations\n## To protect workers\n# Glove use in the food industry; benefits and problems\n# When and how to use gloves appropriately\n## Gloves for handling ready-to-eat food\n## Reusable gloves for food handling\n## Reusable gloves; other uses in the food industry\n## How to store gloves\n## How to clean and sanitise gloves\n# Selecting the correct type of gloves\n## What is a food-safe glove?\n## Materials of composition and design criteria\n## Chemical migration characteristics\n## Manufacturing and packing processes\n## Packaging configuration\n## Product traceability and other information\n# HACCP International’s certification of gloves\n# Glossary\n# References","[{\"question\":\"How do gloves help improve food safety?\",\"answer\":\"Gloves protect food from contamination during handling, support compliance with food safety recommendations and regulations, and help protect workers from injury and contamination while improving comfort.\"},{\"question\":\"Why is norovirus specifically mentioned in relation to hand hygiene and gloves?\",\"answer\":\"Norovirus is described as a major cause of foodborne illness in the United States and is transmitted via the faecal-oral route. Improving hand hygiene and preventing contaminated hand contact with food can help prevent many cases.\"},{\"question\":\"What factors should be considered when selecting a food-safe glove?\",\"answer\":\"The document emphasizes selecting gloves that are food-safe and well-designed to perform as expected without contaminating food, including material composition, design criteria, and relevant characteristics such as chemical migration.\"}]","Gloves in the Food Industry - HACCP INTERNATIONAL - White paper | PDF",1790532446,63]