Knowledge Base
Learn about infection control practices and considerations.
Gloves for Food Handling
What gloves can be used for food handling?
Latex gloves are not recommended when handling food due to the potential for latex sensitised individuals reacting to a glove-handled food product (for example, salad ingredients). Non-latex, synthetic gloves should be used if gloves are needed for handling food in the home or food service establishments including, but not limited to, fast food and general restaurants, hospital cafeterias, grocery stores and delicatessens.
Why do gloves for handling food often have a blue or blueish colour?
The fact that protective gloves often have a blue colour may partly be ascribed to the principle
of prevention defined in the HACCP concept (Hazard Analysis and Critical Control Points).
Since there is a risk of parts or even whole gloves possibly being lost when foods are being processed, protective gloves worn when handling foods are often coloured in a blue tone. This is a colour that is not found in foods and so is immediately identifiable, thereby minimising any risk of contamination.
What is the HACCP concept?
This concept for comprehensive hazard analysis and the identification of control points is the core of the regulations for food hygiene and is intended to ensure that foods are harmless and safe to consume. The abbreviation stands for Hazard Analysis and Critical Control Point.
The HACCP concept follows the precautionary principle. Not only is the safety of the end product monitored, all the risks throughout the food processing chain are systematically documented and analysed, and precautionary measures established.
How do I know that a disposable glove is suitable for food contact?
Gloves suitable for food contact may be recognised by the glass and fork symbol ( 
) which is subjected to specific regulations (varies according to countries or regions) that govern articles intended to come into contact with food.
For example, in the EU, framework regulation EC 1935/2004 lays down the general requirements for all materials and articles (e.g. gloves) intended to come into contact with food.
Regulation (EU) 10/2011, which replaces the special Directive 2002/72/EC, applies to articles made of plastic materials (e.g., vinyl gloves) that come into contact with food. Migration testing must be conducted to determine whether and how much plastic components are transferred to food upon contact.
According to the migration limit, a plastic glove, for example, may not transfer more than 10 mg of substances/dm2 from its surface to a food product. This overall migration limit protects against an unacceptable modification to the food. The migration tests must be conducted using food simulants, which are defined precisely – allowing for foods to be classified into five biochemical groups:
| Types of food | Food simulants | Abbreviation |
| Aqueous food | Ethanol 10% (v/v) | Simulant A |
| Acidic food (pH < 4.5) | Acetic acid 3% (w/v) | Simulant B |
| Alcoholic food | Ethanol 20% (v/v) | Simulant C* |
| Semi-fatty food | Ethanol 50% (v/v) | Simulant D1 |
| Fatty food | Vegetable oil | Simulant D2 |
| Dry food | poly (2,6-diphenyl-p-phenylene oxide), particle size 60-80 mesh, pore size 200 nm | Simulant E* |
*Not applicable to Hartalega manufactured gloves
Which disposable gloves should be used to handle food?
Gloves should basically be selected according to the nature of the activity and food involved. In general, it is assumed that in the food industry the direct contact time with one and the same food stuff is less than 10 minutes. Due to the wide spectrum of material properties, use of a powder-free nitrile glove (blue-coloured) is recommended because it is optimally suited for most requirements in the food sector.
Here is a brief summary of a few of the most important advantages and disadvantages of various glove materials intended to come into contact with food:
| Types of gloves | Advantages | Disadvantages |
| Natural latex | Excellent elasticity and tear resistance | Less/slightly resistant to fats and oils |
| Very comfortable to wear | Poor resistance to aging, weather and heat | |
| Resistant against aqueous solutions, numerous acids and bases | Can trigger allergies | |
| Good cold-temperature flexibility (remains flexible even in cold environments) | ||
| Nitrile | Very good mechanical resistance | |
| Very good resistance to fats, oils and numerous chemicals | ||
| Long breakdown time | ||
| Good elasticity | ||
| Vinyl | Free of latex proteins and accelerators, making it very skin-friendly | Low mechanical resistance |
| Good resistance to aging and weather | Embrittlement upon release of softeners | |
| Expansion from agents containing chloride |
Why are gloves made of vinyl (PVC) not suitable for handling fatty food?
In PVC glove production, softeners (plasticisers) are used as one of the main materials besides
PVC in order to give the material the necessary elasticity, softness and flexibility. Phthalates are
not permanently bound to the PVC polymer but rather form a leachable element, which
is why they show a tendency to migrate into food.
As plasticisers are highly soluble in fats and oils, the migration level of plasticisers in contact with fatty foodstuffs exceeds the limits allowed in EU directives. This is why the use of vinyl gloves should be avoided in contact with fatty foodstuffs.
