Glove Policy

A glove policy is a set of rules governing when and how food handlers use disposable or reusable gloves during food preparation and service. In a restaurant, the policy helps prevent contamination and allergen cross-contact while making clear that gloves do not replace proper handwashing or other hygiene practices.

What a food-handler glove policy should cover

• When gloves are required: Identify tasks for which gloves are required by local rules or the operation’s procedures, including handling certain ready-to-eat foods where applicable.
• Handwashing: Wash hands before putting on gloves and whenever handwashing is otherwise required.
• Changing gloves: Replace gloves when changing tasks, after handling raw foods before handling ready-to-eat foods, after touching contaminated surfaces, when torn or soiled, and whenever contamination may have occurred.
• Single-use limitations: Do not wash, sanitise or reuse disposable gloves.
• Allergen control: Change gloves and follow the full cleaning and separation procedure when handling allergen-sensitive orders; gloves alone do not prevent cross-contact.
• Material selection: Use food-suitable gloves and consider latex sensitivity among staff or guests when selecting materials.
• Storage and disposal: Keep gloves protected from contamination and discard them appropriately after use.

Gloves do not replace handwashing

Hands can become contaminated while gloves are being put on or removed, and small tears may go unnoticed. Employees must wash hands at the required times and change gloves whenever the task or contamination risk changes. There is no universal time interval that replaces task-based glove changes; follow local requirements and the operation’s procedure.

When gloves may not be appropriate

Some tasks are better performed with clean utensils, tongs or other barriers. Reusable gloves must be suitable for the task and cleaned and sanitized according to their intended use. Never use a glove type that is damaged, unsuitable for food contact or likely to introduce another hazard.

Example: A cook removes gloves after handling raw poultry, washes hands and puts on a fresh pair before handling ready-to-eat food, using separate clean utensils as required.

Chef’s tip: Train staff to change gloves because the task has changed or contamination may have occurred, not simply because a fixed amount of time has passed.

Key distinction: A glove policy controls glove use. Handwashing remains a separate hygiene requirement and must be performed at the required times even when gloves are worn.