Avoiding cross-contamination and the spread of bacteria in food service establishments is a perennial struggle. Washing dishes, pots, and pans at high temperatures, and thoroughly cleaning and sanitizing all surfaces, are common and effective means of combating germs and assorted microorganisms.
One of the most important defenses against food poisoning, however, is proper handwashing. Hands can spread germs in both the kitchen and the dining area; some of these germs, like salmonella, can make employees (and, even worse, customers) sick. Washing hands frequently with soap and warm water is an easy way to limit the spread of germs.
Another part of the cleanliness equation is single-use gloves. What is your opportunity for cross-contamination? Many food service establishments do not require gloves, which is dangerous and ill-advised. Bare-handing food is fraught with peril.
Disposable gloves are much more than mere accessories—they are vital in preventing contamination and ensuring the safety of both staff and customers (and, ultimately, the business). Think about ways you can reduce the likelihood of passing along germs.
A tricky factor in the food service market: Price can be an outsized factor for single-use gloves. With a lot of eateries running on razor-thin margins, operators often must be frugal.
Vinyl gloves are always cost-first
That’s why vinyl gloves are popular in food service. For most restaurant use, vinyl gloves like X3 Clear Vinyl (GPX3) are perfectly safe. But for a better experience all the way around—and the peace of mind that you get from a stronger glove material—nitrile is the way to go.
Both X3 Black Nitrile and Blue Nitrile are 3 mils thick and perfectly suited for countless tasks in the food service environment, from general kitchen use to food prep to bussing to cleanup.
If you’d like something a bit thicker, 5-mil Gloveworks Black Nitrile (GPNB) and Blue Nitrile (INPF) are excellent solutions for even more scenarios, especially when breaking down and cleaning kitchen equipment.
Another option for heavier tasks is Gloveworks Nitrile with Raised Diamond Texture, in orange, green, black, or royal blue, perfect for cutting meat or scrubbing the grill.
It’s always important to wash hands before, during, and after preparing any food—and especially after touching raw meat, poultry, seafood, or eggs. An employee’s hands can spread germs all around your kitchen and to other foods.
Don’t try to put one over on USDA
USDA’s Food Safety and Inspection Service conducted a study in which it observed participants cooking in a test kitchen. Participants failed to wash their hands or washed them incorrectly over 95 percent of the time. Nearly half of the participants cross-contaminated spice containers because they didn’t wash their hands adequately.
Unwashed hands provide an all-too-willing vehicle for germs to travel throughout the business, and any surface or item employees touch could become contaminated.
The handwashing spotlight is often put on kitchen staff, but hygiene isn’t just a requirement for folks doing the prep and cooking. Front-of-house employees also touch surfaces that can become sources of cross-contamination, like drinking glasses and flatware.
Do you have enough gloves for frequent changes? Do your establishment’s policies encourage frequent changes?
Open dialogue can work wonders
Talk with employees about the nuances of changing gloves and washing hands. Be aware of your processes and systems. Pragmatic examples: I’m serving food. I have to touch a lot of non-food items in between touching food. How am I supposed to deal with that? Do I wash my hands, or change gloves, or both?
The importance of wearing gloves in food service is greater than ever. The coronavirus may no longer be in our daily consciousness, but the habits that should have been formed during its prominence still apply. Keep your hands clean and your kitchen will follow.
