Gloves and Food Safety: Complete Compliance Guide for Restaurants

Key facts about food service gloves:

• Gloves are not a substitute for handwashing
• Gloves must be changed frequently to prevent cross-contamination
• Different tasks require different glove types
• Some jurisdictions have specific glove requirements
• Improper glove use can lead to health code violations and fines

Characteristics:

• Synthetic rubber (latex-free, no allergy concerns)
• Excellent puncture and tear resistance
• Good chemical resistance (oils, greases, cleaning chemicals)
• Textured grip for wet and dry handling
• Available in various thicknesses (3-8 mil typical)

Best for:

• Handling raw meats, poultry, seafood
• Heavy-duty food prep
• Tasks requiring durability and protection
• Cleaning and sanitation tasks
• Staff with latex allergies

Cost:

$0.08-0.20 per glove (varies by thickness and quality)

Recommendation: Nitrile is the industry standard for most food service applications. The extra cost over vinyl is worth it for durability and safety.

Characteristics:

• Synthetic plastic (PVC-based)
• Latex-free and powder-free options
• Most economical option
• Looser fit than nitrile
• Lower puncture resistance
• Less elastic, can tear more easily

Best for:

• Light-duty, short-duration tasks
• Non-hazardous food handling (sandwiches, salads, pastries)
• High-volume operations prioritizing cost
• Tasks not involving raw meat or heavy prep

Cost:

$0.03-0.08 per glove

Limitations: Not recommended for raw meat handling or tasks requiring durability. Tears and punctures more easily than nitrile.

Characteristics:

• Thin polyethylene film
• Very inexpensive
• Loose-fitting, easy on/off
• Minimal protection
• Often used in dispensers or dispensed from boxes

Best for:

• Very quick tasks (assembling a sandwich, wrapping food)
• Minimal contact food handling
• Deli counters for slicing and wrapping
• Not recommended for raw meat or extensive prep

Cost:

$0.01-0.03 per glove (extremely economical)

Use case: Best as a cost-effective option for very brief, light tasks. Not suitable as your primary kitchen glove.

Characteristics:

• Natural rubber
• Excellent fit, comfort, and dexterity
• Good puncture resistance
• Major drawback: Latex allergies are common

Important: Many food service operations have banned latex gloves due to allergy concerns affecting both staff and customers. Nitrile is now the preferred alternative with similar performance and no allergy risk.

Standard sizing:

• Small: Typically fits women and smaller-handed individuals
• Medium: Most common size for general staff
• Large: Larger hands, often men
• Extra Large: Very large hands

Stock multiple sizes: You should have at least Small, Medium, Large, and XL available. Most operations find Medium and Large are used most frequently, but all sizes are necessary for proper fit across your staff.

Proper fit checklist:

• Glove reaches past the wrist
• Fingers fill the glove fingertips (not too long or short)
• Can make a fist without tearing
• Not so loose that it slips during work
• Can perform detailed tasks without excessive bunching

• Ready-to-eat foods: Foods that won't be cooked further before consumption (salads, sandwiches, cut fruits, etc.)
• Bare hand contact prohibition states: Some states/cities prohibit bare hand contact with ready-to-eat foods entirely
• Handling after cooking: Plating, garnishing, assembling dishes after cooking

• Washing produce (though recommended for safety)
• Handling raw meats that will be fully cooked (though highly recommended for hygiene)
• Cleaning tasks (though recommended for chemical protection)

Change gloves immediately:

• When switching between raw and ready-to-eat foods
• After handling raw meat, poultry, or seafood
• After touching hair, face, or other body parts
• After handling trash or cleaning chemicals
• After touching anything that could contaminate food (phones, door handles, money)
• When gloves become torn or punctured
• After 4 hours of continuous use (maximum)
• Between different tasks

Proper sequence:

1. Wash hands thoroughly (20 seconds with soap)
2. Dry hands completely
3. Put on gloves
4. Perform food handling task
5. Remove gloves properly
6. Wash hands again

Gloves protect food from hands, but hands must be clean before gloving to prevent contaminating the inside of the glove.

Incorrect glove removal can contaminate your hands. Proper technique:

1. Grasp outside of one glove at wrist
2. Peel away from hand, turning glove inside-out
3. Hold removed glove in gloved hand
4. Slide fingers of bare hand under wrist of remaining glove (touching only inside)
5. Peel off second glove from inside, turning it inside-out and enveloping the first glove
6. Dispose in trash
7. Wash hands immediately

Top violations health inspectors cite:

• Not changing gloves between tasks: Train staff on when glove changes are required. Post reminders.
• Touching face/hair with gloved hands: If you touch anything non-food, change gloves immediately.
• Washing gloved hands instead of changing gloves: Never wash and reuse gloves. Always change them.
• Not washing hands before gloving: Handwashing is required before putting on gloves.
• Wearing gloves for non-food tasks: Don't wear food-handling gloves while taking out trash, handling cash, etc.
• Torn or damaged gloves: Inspect gloves before use; discard any with tears or holes.

Task-based glove selection guide:

• Raw meat/poultry/seafood handling: Nitrile gloves (puncture resistance essential)
• Heavy-duty prep (chopping, cutting): Nitrile gloves, medium to heavy thickness
• Ready-to-eat food assembly: Nitrile or vinyl gloves (either works)
• Light-duty tasks (sandwich assembly, wrapping): Vinyl or poly gloves (economical)
• Cleaning and sanitation: Nitrile gloves (chemical resistance)
• Handling allergens: Nitrile gloves, change immediately after (prevent cross-contact)
• Dishwashing (if using disposables): Heavy-duty nitrile or reusable rubber gloves

Example calculation:

• 5 kitchen staff working 8-hour shifts
• Average 10 glove changes per person per shift (conservative estimate)
• 5 staff × 10 changes × 2 gloves = 100 gloves per day
• 100 gloves × 30 days = 3,000 gloves per month
• At $0.10 per nitrile glove = $300/month glove budget

• Use utensils when possible: Tongs, spatulas, and deli papers reduce glove needs
• Match glove type to task: Use economical poly gloves for light tasks, save nitrile for heavy-duty
• Proper training: Staff who understand when to change gloves waste fewer gloves unnecessarily
• Buy in bulk: Case quantities reduce per-glove cost by 20-40%
• Right-size your stock: Don't order sizes you don't use frequently

• When gloves are required vs. when utensils can be used
• Which glove type to use for each task
• Proper handwashing before and after gloving
• When to change gloves (provide specific examples)
• Proper glove removal technique
• What NOT to do while wearing gloves (touch face, handle cash, etc.)
• Consequences of improper glove use (contamination, violations, illness)

Best practices for glove storage:

• Multiple stations: Place glove boxes at all prep stations, hand-washing areas, and high-use locations
• Clearly labeled: Label boxes by size so staff grab correct fit quickly
• Protected from contamination: Store in clean, dry areas away from chemicals and raw food
• Wall-mounted dispensers: Save counter space and keep boxes organized
• Adequate stock: Never run out during service—keep backup boxes readily available