You stop
into a deli for lunch, and your sandwich maker rings up your order wearing
gloves and goes right back to making sandwiches. You may ask, “Aren’t you
required to wash your hands before preparing food?” She answers, “No. I have
gloves on.” Many establishments require employees to wear gloves to protect
customers, and many workers believe that gloves will keep their hands clean. It
does; but now a filthy, bacteria-laden glove is in contact with your food. This
is one of many ways food can be contaminated with improper glove use.
Introduced
around 20 years ago, food service gloves were intended to reduce the risk of
contamination. A study of average food service glove use in 2007 and 2010 found
that hand washing is less likely to occur when employees were wearing gloves.
If the hands underneath are dirty, the gloves will do little to protect against
contamination. Instead, the risk of contamination is higher with the use of
gloves, which can be a breeding ground for bacteria. Nothing good is happening
in there where it’s warm and sweaty.
Additionally,
using food service gloves is very wasteful. If used properly, employees can go
through a dozen pairs of disposable gloves in an hour. Not only is the influx
of waste bad for the planet, it is also expensive. In the preparation of food,
a cook or server can be managing several different foods at once. If they are
touching raw meat, they are required to change gloves before moving on to
another type of food. If they open a refrigerator, cough, sneeze, or touch any
contaminated surface, they need to change their gloves. If employees change
their gloves as often as needed, the food will take longer to prepare.
Gloves
aren’t all bad news. There are situations where using gloves is important, such
as preparing sushi. Handling raw fish requires special care and gloves make it
easier to do so. For example, if one customer orders shellfish and the next has
a food allergy, gloves make it easier for them to switch materials safely. Although
they may provide a false sense of security, gloves may also give customers a
perception of cleanliness of your business.
There are
many types of gloves available, all with pros and cons. Latex gloves provide a
tight fit, more dexterity and can withstand heat, but some people have a severe
allergy. These have also been banned in three states. Nitrile gloves are
durable and offer dexterity, but contain a toxic chemical known as DEHP.
Polyethylene is inexpensive but cannot withstand heat and tear easily. Vinyl
gloves are an appropriate alternative to latex, but can begin leaking as soon
as employees put them on.
A good
awareness of food safety, cross contamination and a basic responsibility to the
dining public are good places to start with reducing contamination. The Center
for Disease Control (CDC) recommends revising food prep methods as an
alternative to requiring food service gloves. Revisions would limit the number
of times the worker would need to touch raw meat or other contaminating surfaces.
As a part of the food
service industry, restaurateurs have the opportunity to make a positive impact
on this issue. Whether you decide to use gloves or not, committing to making
your food safe is important. Train your staff the correct way to use gloves and
to maintain proper hand hygiene. Have all the necessary equipment needed to
make your kitchen safe. Always have an abundant supply of gloves in the food
prep area or plenty of soap and towels near your sink.
