Are gloves all you need?
Gloves have long been controversial in the food service industry. They've been around for years - in healthcare, food plants, cafeterias. But it wasn't until the 1990s that they became prevalent in restaurants and hospitality. After several high profile outbreaks, the FDA updated the food code, and restaurants began implementing more stringent food safety programs.
More recently, state health departments have adopted their own bare hands regulations with ready to eat (RTE) foods. According to the FDA, 49 of 56 U.S. states and territories have adopted some version of the uniform Food Code, beginning with the 1993 code, which had a better focus on food safety. The regulations prohibit bare hand contact with RTE foods, resulting in a significant increase in glove use. But are gloves the answer?
Studies have shown that quality gloves can prevent transmission of dangerous bacterias to food products; however, there are two major issues. First, disposable gloves often tear or rip while in use. New gloves can have small holes before they are even taken out of the box, creating an easy opportunity to contaminate food.
The second issue is more complicated and certainly more rampant. The frequency of glove changing and hand hygiene is lacking. Gloves provide a sense of false security to both the public and the employees. If gloves are not changed on a regular basis and hands are not washed each time the gloves are changed, the effect is opposite the intention. Rather than providing a barrier for bacteria, the improper use actually promotes the growth of pathogens.
In 2005, the Journal of Food Protection published a study comparing bare hand contact to glove contact at fast food restaurants. 400 flour tortillas were purchased from fast food establishments. 46% of the samples were handled by workers with gloves and 52% by bare hands. The study analyzed the tortillas for common food borne pathogens - E. Coli, Staph, and Klebsiella sp. The results were startling. Bacteria were found on less than 5% of the food handled with bare hands, but more than twice the bacteria were found on the food handled by gloved workers.
Gloves are here to stay. So what can we do to reduce the risk of transmitting germs to food? Change gloves often and between tasks. More importantly, WASH YOUR HANDS. Washing and sanitizing hands before and after donning gloves will drastically decrease risk. Furthermore, using a soap or sanitizer with a persistent effect will prevent bacteria transmission when gloves tear.
So the answer to the question, "Are gloves all you need?" Definitely not.
More recently, state health departments have adopted their own bare hands regulations with ready to eat (RTE) foods. According to the FDA, 49 of 56 U.S. states and territories have adopted some version of the uniform Food Code, beginning with the 1993 code, which had a better focus on food safety. The regulations prohibit bare hand contact with RTE foods, resulting in a significant increase in glove use. But are gloves the answer?
Studies have shown that quality gloves can prevent transmission of dangerous bacterias to food products; however, there are two major issues. First, disposable gloves often tear or rip while in use. New gloves can have small holes before they are even taken out of the box, creating an easy opportunity to contaminate food.
The second issue is more complicated and certainly more rampant. The frequency of glove changing and hand hygiene is lacking. Gloves provide a sense of false security to both the public and the employees. If gloves are not changed on a regular basis and hands are not washed each time the gloves are changed, the effect is opposite the intention. Rather than providing a barrier for bacteria, the improper use actually promotes the growth of pathogens.
In 2005, the Journal of Food Protection published a study comparing bare hand contact to glove contact at fast food restaurants. 400 flour tortillas were purchased from fast food establishments. 46% of the samples were handled by workers with gloves and 52% by bare hands. The study analyzed the tortillas for common food borne pathogens - E. Coli, Staph, and Klebsiella sp. The results were startling. Bacteria were found on less than 5% of the food handled with bare hands, but more than twice the bacteria were found on the food handled by gloved workers.
Gloves are here to stay. So what can we do to reduce the risk of transmitting germs to food? Change gloves often and between tasks. More importantly, WASH YOUR HANDS. Washing and sanitizing hands before and after donning gloves will drastically decrease risk. Furthermore, using a soap or sanitizer with a persistent effect will prevent bacteria transmission when gloves tear.
So the answer to the question, "Are gloves all you need?" Definitely not.
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