Why Use Gloves In the Food Industry? What Can be Done?
Everyone involved in the food service industry all have one thing in common: they need to be proactive about containing possible pathogens and protecting employees and consumers from illnesses. Disposable gloves are among the first line of defense against foodborne illnesses like norovirus and salmonella, as well as bacteria that may be transferred to food through contamination, such as E.coli or hepatitis. Prevention, protection and policies are some of the key actions to take in fighting food contamination and foodborne illnesses. Tools such as disposable gloves and personal protective equipment are essential in protecting consumers.

The food service industry can:

• Adhere to food safety laws and regulations.
• Certify kitchen managers and train food service workers in food safety practices.
• Establish policies that require workers to stay home while sick with vomiting and diarrhea for at least 48 hours after symptoms stop.
• Foster a work environment that encourages workers to stay home when sick, by considering such measures such as paid sick leave and a staffing plan that includes on-call workers.

Food service workers can:

• Tell a manager when sick with symptoms of norovirus such as vomiting and diarrhea.
• Wash hands carefully and often with soap and warm water for at least 20 seconds, especially after using the restroom.
• Use single-use disposable gloves to avoid touching ready-to-eat foods with bare hands.
• Regularly clean and sanitize kitchen surfaces and frequently touched objects, using a chlorine based product or other sanitizer approved by the Environmental Protection Agency for use against norovirus.
• Immediately block off, clean, and disinfect areas where there has been a vomiting or diarrheal incident.
• Carefully wash fruits and vegetables and avoid serving undercooked (below 140°F) oysters and other shellfish.
• Visit www.FoodSafety.gov for the latest information.