Colorado State University Extension
SafeFood Rapid Response Network
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Bare Hands or Gloves?
Edited by: Mary Schroeder, M.S., R.D. & Pat Kendall, Ph.D., R.D., Colorado State - Summer 2003
The debate continues as to whether food is more safely prepared by workers using bare hands or those wearing gloves. Published data on the effectiveness of handwashing and glove use in a foodservice setting are limited. Most data on glove effectiveness have originated from the healthcare literature, which have evaluated surgical gloves using a method which doesn't simulate gloves in use, especially foodservice. Let's take a look at both sides of the issue.
Handwashing vs. Gloves
Many believe that proper handwashing is sufficient. They say that mandatory glove use can lead to a false sense of security due to the fact that gloves are commonly misused. However, as glove proponents point out, because handwashing is often neglected, an additional glove barrier is needed. So-called "restroom germs," including Hepatitis A, noroviruses, Giardia, and Shigella can be carried to food by hands that are not properly washed after using the restroom. Therefore, any measures to minimize hand contact with food stand to reduce the chances of contracting a foodborne illnesss. This stance is reflected in the 1999 FDA food code, which states that employees may not contact ready-to-eat foods with bare hands, except when washing fruits and vegetables and when otherwise approved. From a customer standpoint, seeing employees wear gloves is a reassuring sign that the food is safe.
Problems with Gloves
Although estimates range widely as to how often gloves fail, the possibility exists that large numbers of bacteria could pass from hands to the outside of gloves. However, one document presented to the FDA showed that even gloves that leaked prevented hand contamination 77% of the time when tested. Results of a study conducted by the Food Risk Analysis Institute at Rutgers University indicate that gloves may reduce both bacterial transfer from food to hands of foodservice workers and subsequent transfer from hands back to food. However, their findings also showed that the majority of gloves are permeable to bacteria during use; therefore, glove size and type are factors that must be considered when designing a disposable glove program. Employees need proper training and constant reinforcement regarding guidelines on glove usage, and handwashing should always occur before using gloves.
Bottom Line
Taking extra precautions to prevent foodborne illness makes sense. The combination of handwashing and glove use appears to be more effective than either alone. Both sides agree that proper training is the key. A hand sanitation program that combines proper handwashing and disposable glove use along with other barriers can provide one more layer of protection to keeping our food safer.
Sources:
1) Gloves! The Controversy Continues by Megan Bradley. Food Safety Solutions. Summer 2002.
2) Glove Barriers to Bacterial Cross-Contamination between Hands to Food. R. Montville, Y. Chen, D. Schaffner. Journal of Food Protection. Vol 64, No. 6, 2001, pgs 845-849.
