Introduction
Improper handling of food products and lack of proper personal hygiene by food handlers are some of the leading factors that cause outbreaks of food borne diseases. Essentially, microbes’ attack, which is responsible for the highest number of food borne illnesses, gets transmitted when the food handlers fail to clean their hand (Michaels, 2001). As a result, gloves have become an integral part of the culinary industry. In fact, according to food safety regulation, wearing gloves has been termed as a mandatory requirement in both food preparation and food handling services (Farquhar & Tassin, 2016).
Gloves for use by food handling services are available in various grades; the most common forms are single-use or multi-use grades (Korniewicz, 1999). The durability of the material, its strength, and ease of cleanness are crucial factors that distinguish single-use gloves from multi-use gloves. Single-use gloves are usually one-time-use gloves that should be disposed of immediately after use. On the other hand, multiple-use gloves can be reused but have to be cleaned and sanitized thoroughly to prevent cross-contamination. Multi-use gloves need to be non-absorbent and durable with sufficient ability to withstand repeated cleaning and sanitizing chemicals without wear or decomposition (Michaels, 2002).
In this paper, we will discuss important concepts regarding the use of gloves in the culinary industry. Mainly, we will analyze the different types of gloves used in the culinary industry. Next, the paper will explain various occasions where the use of gloves is required. The paper winds up by discussing important tips that enhance safe use of gloves in the Culinary Industry.
Types of Gloves in the Culinary Industry
Fitted Gloves
Fitted Gloves are disposable and reusable gloves that comprise of Latex and Non-latex gloves (Catherine & Paola, 2011). Latex gloves are made from natural rubber and create a good fit, which makes them more efficient in food handling and service. These types of gloves should be applied only once and disposed of immediately after use. They are readily available in different sizes supplied by boxes and in case packs. However, Latex gloves are known to cause allergic reactions both to the user and any person who may consume food that has been handled using the gloves. This happens when a cross -reaction occurs between the latex-rubber protein and food. This problem restricts the use of rubber based latex gloves to food handling services, according to the Food Protection Issue (Palaski, 2004). As a result of this problem, non-latex gloves have been considered as an efficient alternative.
Oven Mitt Gloves
Oven mitt gloves are usually heat resistant gloves that are worn to protect the food handler from mitts, hot pads, and food dishware (Catherine & Paola, 2011). Most oven mitts gloves are fitted with vapor resistance materials to protect the food handler against hot vapors and water. They can be used for short and tasks in hand purposes as well as a long period of handling tasks. They are made from terry cloth and silicone based materials. Though some of these gloves are disposable, cotton based oven mitt gloves can be cleaned, sanitized and reused (Michaels, 2002). Maintaining these gloves requires an inventory system as well as management of the pairs of both left and right-hand gloves. It is also possible to acquire dual-handled gloves which are worn on both hands. They are available in packs and boxes at an affordable price.
Cutting Gloves
Cutting gloves, mainly known as mesh gloves, are used to protect the food handler when working with cutting tools like sharp slicers and knives (Catherine & Paola, 2011). Ideally, they are reusable, thus, can be washed, sanitized and reused frequently. To prevent the risk of contamination, the food handler may wear a disposable glove over the cutting gloves. They are readily available in different sizes, typically purchased in the form of glove instead of a pair.
Some cutting gloves are fitted with a fabric strap to close the hand around the wrist. However, fabric straps are hard to clean and may create a place for bacterial growth even after thorough cleaning. To reduce the risk of contamination, advanced mesh gloves can be used to fasten around the food handler’s wrist without the use of fabric strap. Usually, the advanced gloves use stainless steel systems such as adjustable hook designs. Mesh gloves are safe, strong, and secure gloves that are made from stainless steel mesh. They are highly flexible, non-corrosive, and can be applied to handle hot dishware due to its high melting point.
Non-Form Fitted Gloves
Non-form fitted gloves are disposable gloves that are made from polyethylene and vinyl materials. In essence, they are used for food handling purposes and should be discarded immediately after use. They can be used for dishwashing purposes and are not ideal for contact with prepared food; also, they cannot be fitted on the hand. Non-form fitted gloves can be purchased in small, medium, or large sizes. They are available in case packs or boxes such as ten boxes containing 100 gloves in each box.
Occasions When Wearing of Gloves is Recommended
Hot and Cold Products - Handling extremely cold products or hot trays from oven requires extra care. Oven mitt gloves and insulated gloves are best for staffs operating under these conditions. Such gloves are made in such a way that no raw fabric edges become exposed to the fray. Gloves should be disposed of if they become soiled or frayed.
High-risk Food Products – Handling of high-risk food products such as cooked meat may require one to wear gloves. It is advisable not to wear the thin disposable polyethylene gloves since they might increase the contamination risks. Instead, the nitrile or natural rubber gloves are ideal.
• Sensitive Products – When handling sensitive products such as soft products like chocolates, fingerprints may appear on the surface of such soft products. Thus, it is advisable to wear thin cotton gloves to avoid such marks. Wearers must be careful to ensure that the gloves are washed and changed regularly.
• Personal Safety – Gloves are used to protect the food handler when working with cutting tools such as knives. Also, handling aggressive products like fish, salt, or cartons may cause irritation or abrasion. Mesh gloves and rubber based gloves such as Latex are best for this purpose.
Tips for Safe Use of Gloves in Culinary Industry
Better clean hands than dirty gloves: This statement is applied to affirm that wearing dirty gloves should not be considered as an excuse for not cleaning them. Though it is understandable when hands become dirty or feel sticky, it is not that understandable in the case of gloves. Dirty gloves may bring bacteria to the surface and lead to food contamination.
Fundamentally, the food handler should wash their hands properly; this is particularly crucial when there is a great risk of contamination between raw foods and prepared foods. In essence, the following steps should be followed;
Wet your hands thoroughly with warm water and apply a liquid soap,
Rub the palms gently to make lather,
Rub the palms along the back of each other and along the fingers,
Rub the palms gently together with finger interlocked,
Rub the back of the fingers with fingers interlaced,
Rub over the palms with clasped fingers,
Finally, rinse the hands with warm water and air dry them or dry with a clean towel.
Improper handling of food can occur if gloves are not used properly. Research shows that improper use of gloves can cause serious food problems similar to those of poor hygiene (Lelieveld, 2000). Thus, for gloves to prevent food contamination and spoilage, a barrier between the handled food and the staff should be maintained. Primarily, arrangements should be made to ensure regular changing of gloves. Gloves should be changed before handling different kinds of foods, after handling anything that may contaminate the hands or at least four to five hours of handling the same task. Gloves for food handling should not be worn to take out the garbage, while in the lavatory, when eating or drinking, and when handling money or carrying out cleaning tasks.
Conclusion
Gloves satisfy the food safety objectives of preventing contamination of food, thus reducing the risk of food-borne diseases. More importantly, gloves ensure workers protection, especially when handling hot food utensils and cutting tools. Gloves are available in different grades and forms depending on their uses and material used to make them. The most common type of gloves classification includes (single-use) disposable and (Multi-use) reusable grades. Proper use of gloves when handling food is a crucial recruitment. Emphasis has been made in ensuring the foods handler clean their hands before wearing new gloves or when changing the gloves. It is worth noting that in addition to preventing food contamination, gloves create an improved positive perception from customers about the cleanliness of the restaurant and the hygiene of the food service.
References
Catherine, S. & Paola, P. (2011). Glove use in retail foodservice establishments. Retrieved 2nd May, 2016 from http://www.opi.mt.gov/pdf/SchoolFood/HACCP/GloveUseGuidelines.pdf
Farquhar, D., & Tassin, L. (2016). Federal food safety laws. Retrieved May 5, 2016, from http://www.ncsl.org/research/agriculture-and-rural-development/federal-food-safety-laws.aspx
Korniewicz, D.M. (1999).Types of gloves. Infection Control Today, 3(5), 52-3.
Lelieveld, H. (2000). Hygienic Design of Factories and Equipment in the Microbiological Safety and Quality of Food. Gaithersburg, MD: Aspen Publishers.
Michaels, B., Ayers, T., & Birbari, W. (2002). Hygiene issues associated with food service potholders and oven mitts. Food Service Technology, 2(2), 81–86.
Michaels, B. (2001). Are gloves the answer? Dairy, Food & Environmental Sanitation, 21(6), 489-492.
Palaski, G. (2004). Latex glove prohibited. Council III Issues and Attachments; Conference for Food Protection Issue III-24.
