When we eat out, we expect food handlers to follow food prep safety standards, including wearing gloves. Often, however, we fail to hold ourselves to these same standards when we prepare food at home. Some people find that gloves can make their hands sweaty and that they don't have the same sense of touch through gloves. According to the U.S. Centers for Disease Control and Prevention, a substantial proportion of the 76 million annual cases of foodborne illness in the United are caused by bare hand contact with food. Gloves can help protect you and your diners by creating a barrier between your hands and the food.
Protect Yourself
Gloves can protect you from parasites and foodborne illnesses caused by handling contaminated foods or raw meat, seafood or poultry. Gloves can prevent infections and keep irritants (such as salt and vinegar) out of any open cuts on your hands or wrists. If you have an infected boil, cut, burn or sore, cover it with a clean bandage and then wear gloves when handling food.
Protect Your Diners
The U.S. Centers for Disease Control and Prevention has reported there are more than 250 foodborne diseases caused by diners consuming contaminated food or drinks. While gloves cannot protect diners from inherent risks (such as eating raw meat or seafood), gloves can help protect diners from numerous viruses and bacteria transferred by the food handler. Food safety, while important to all of us, is most important for women who are pregnant, individuals with compromised immune systems, the very old and the very young.
Causes of Foodborne Illness
According to the U.S. Centers for Disease Control and Prevention, viruses and bacteria cause most foodborne illnesses. Calicivirus, usually spread from person to person, can cause vomiting and diarrhea. Campylobacter, Salmonella and E. coli are bacteria found in food that can cause fever, diarrhea, dehydration and abdominal cramps. Some of these bacteria can invade the bloodstream and cause life-threatening infections. Proper food preparation techniques, hand washing and glove use can reduce the risk of these illnesses for the person preparing food and people consuming the food.
A False Sense of Security
A drawback to wearing gloves is that people can develop a false sense of security or immunity. Gloves are not a substitution for good hand washing practices. Gloves are susceptible to contamination and can spread germs. It is important to change your gloves when they become damaged or dirty, or if you touch your body or cover your face when coughing or sneezing. Finally, change your gloves between food tasks to avoid cross contamination of food.
The Right Way to Use Gloves
Wash your hands before putting on gloves and only put them on when you are ready to handle food. Use your gloves for only one task, then dispose of them. This is especially important after handling raw meat, seafood or poultry. Throw away your gloves as soon as they become contaminated, soiled, or damaged. Wear a new set of gloves whenever you switch food preparation activities. Never wash or reuse disposable gloves. Don't used them around heat sources or hot fats, and do not use fabric or reusable gloves.
References
- U.S. Centers for Disease Control and Prevention: Foodborne Illness
- U.S. Food and Drug Administration: Employee Health and Personal Hygiene Handbook - No Bare Hand Contact with Ready-to-Eat Foods
- Journal of Food Protection: Factors Impacting Food Workers' and Managers' Safe Food Preparation Practices; A Qualitative Study
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