Rank: Forum user 
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I have heard differing views and seen both the wearing of and not wearing of disposable gloves when preparing food. Our cafeteria mainly provides sandwiches, baked potatoes prepared and made by staff for purchase by visitors and at present do not wear gloves and rely on hand washing. Other issue is they are not just handling food but also other tasks such as clearing away, or handling cash. I can see several issues; if wearing gloves to prepare food then having to change them as you would if you were to wash hands, cross-contamination etc? frequency of having to wash hands and damage to skin if not wearing them? Currently looking at the on types of food we handle, number of staff, frequency of handwashing etc but would appreciate any of your thoughts on this and of any benefits disposable gloves v. handwashing or vice-versa.
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Rank: Super forum user
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Your posting raises a whole raft of questions that to answer would require a much longer posting than I think this forum could accept.
Just a few pointers:
1. Wearing of occlusive gloves is equivalent to wet work. Such gloves, if worn regularly for long periods can result in dermatitis.
2. Frequent hand washing is also damaging to the skin, particularly if the anti-bacterial cleansers are used. These actually have almost no benefit and can be positively counter-productive whilst also increasing the risk of skin damage and dermatitis.
3. Gloves can themselves carry contamination on their outer surfaces, so wearing gloves will not, in itself, result in elimination of cross contamination.
4. Alcohol sanitising rubs, if correctly buffered, can offer a very good alternative to hand washing and do not cause skin damage.
5. Customer perception may be an issue.
6. Direct contact between hands and food can frequently be avoided without the need for gloves.
7. Damaged skin, possibly through excessive hand washing or glove use, can more easily be colonised by transient organisms, which are then more difficult to remove.
What is needed is an analysis of the status quo and then the development of procedures and practices that both ensure, so far as possible, food safety whilst not exposing the workers to the risk of damaged skin.
Chris
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Rank: Forum user
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Dave,
I have previously worked in a variety of food industries, latterly in a sandwich paroduction factory for a major high street chain. What surprised me the most (initially) was that the food handlers did not all wear gloves.
The question I asked myself was - what is the purpose of the gloves? To protect he product or the individual. If the former then, gloves could become just as contaminated as bare hands - scratch of the head, nose, hair etc. As soon as you touch these areas then cross contamination can occur, and really gloved hands need to be washed.
If employees have a skin condition open cuts etc then covering them with appropriate dressings & gloves is a really good idea.
You also have to be careful that people don't think that just because they have gloves on that they are protected - it could actually lead to a false sense of security and people then do not focus on the good principles of hand hygiene.
In the sandwich industry I did find that many peopl wore gloves to prevent their hands becomming tainted with the smell of tuna, ham bacon etc.
Hope this helps Dave
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