Change to a new pair of gloves between tasks to ensure safe food.

Disposable gloves can be an important tool for any food safety program. As the importance of food safety continues to rise, restaurateurs and other food service operators have added a new item to their uniforms-disposable gloves. While sound handwashing practices should always be the first line of defense in safe food handling, gloves can play an added role by providing a barrier between the food and the worker's hands.

Once workers are taught how to wash their hands properly, then they can be instructed on how to use and wear gloves. "Food safety is not just about products," says Dan Grinberg, CEO of FoodHandler, Westbury, N.Y. "It is also about understanding how to use those products the right way. Keeping employees trained is critical."

A key aspect of proper glove usage is choosing the right glove for the right job. "There are two basic types of disposable gloves," explains Grinberg. "First, there are the looser-fitting but less expensive poly gloves that are ideal for frequent glove changing situations, such as going from operating the cash register to making a sandwich. The other type is more form fitting and can be made from latex, vinyl, or other synthetic material. These are more durable and are better to use with hotter foods. These gloves are also better for repetitive tasks, such as making many sandwiches."

As with any tool, there are steps that should be taken when using disposable gloves. According to Nancy Curry, national accounts manager for Handgards¨ Inc., Northbrook, Ill., employees should always wash and dry their hands before putting on a new pair of gloves. Employees should also change to a fresh pair between possible instances of contamination, if the gloves become soiled or torn, or after four hours of continual use.

"Even gloves get contaminated," says Curry. "Change to a fresh pair after touching anything that may have contaminated the surface of the glove itself. Treat gloves like a second skin." Curry adds that nothing should ever replace proper handwashing.

But purchasing the best gloves will not help if employees do not wear them-wearing them needs to be part of the culture. "Gloves are becoming part of the uniform," says Grinberg. "It's like showing up on the baseball field with a glove-gloves have become necessary equipment."

Glove Guidelines:

• Wash hands properly before and after wearing or changing to a new pair of gloves
• Use gloves before handling ready-to-eat foods such as salads, fruits, sandwiches or breads
• Use gloves that fit properly and that are designed for the task at hand
• Change gloves whenever tasks change, such as working with raw meats to making sandwiches or whenever an employee leaves his/her workstation
• Sneezing, coughing or touching one's hair or face with a gloved hand all require handwashing and a new pair of gloves
• Because perspiration and bacteria buildup under gloves, wash hands and switch to a fresh pair periodically

Put On The Gloves!
According to Nancy Curry, there are four simple ways to motivate employees to use gloves consistently:

• Make gloves accessible in dispensers throughout your operation
• Provide a variety of sizes to assure proper fit and comfort
• Integrate proper glove usage into the culture
• Lead by example-do what you expect your employees to do