EN388:2016 is now supplemented with the additional EN ISO 13997:1999 test method.

(The result is given by a letter, A to F, where F indicates the highest level of protection.)

• Which level of EN ISO Cut Resistance (A-F) is suitable for catering industry in handling food?
• Any reason(s) behind for the recommended level (A-F)?　
• Is there any suggestion from the accredited / recognized organizations for determining the appropriate level of EN ISO Cut Resistance for catering industry?

Whilst the food industry (particularly industrial butchers) operate with items such as the chain mail free hand gloves I do not recall seeing cut-resistant gloves widely used in catering - probably down to issues of hygiene.

Why do you need any level of cut resistance in handling food?  If  it's safe to put it in your customer's mouth ...

Captcha: JAmj

As per Chris.Packham your risk assessment would determine what the hazard is likely to be and from that you would derive the necessary controls.

https://www.bromley.gov.uk/info/407/food_safety/1037/operating_a_food_business_-_frequently_asked_questions/8

There can be more problems from employing gloves (see link)

Of course cut resistant gloves would sometimes be called for in the catering industry, since sharp items such as knives can be used.

But not for handling food, because food is not a cut hazard.

There isn't going to be a useful specification for "typical" use in the catering industry, because the level of protection you need is going to depend, as others have said, on the actual hazards in your specific operations.  There is a world of difference between the butchery application already mentioned and making sandwiches.

Not all knives are equal, especially in catering.

Paring, shucking (oyster), utility, steak, chef, santoku, bread, carving, cleaver, boning, skinning all used  differently with different associated risks.

Then you have the internet to deal with - not how I was taught to open an avocado and keep my fingers.

Agreed that one option would not be suitable for all cutting operations. However, catering has been around for quite a while now, you would have thought there would be a recommendation that is a compromise between dexterity and cut resistance for each and every type of cutting operation as some have already listed. Wouldn’t a catering collage have something like this. Sometimes we seem to want to reinvent the wheel every time.

Why the race to wrap employees in PPE?

I agree with Brian, in a professional kitchen you get taught the skills to use the knife without injury.

Most cut injuries I observed in hotel/restaraunt kitchens were from handling tinned goods or broken glass.

PLLUI - of course there are cut resistant gloves available for use in the catering industry (just like any other sector) - PPE manufacturers and suppliers would have you use every piece of personal protective equipment that is on the market!

Your forum profile doesn't tell us your geography, but I very much doubt that you have ever seen a TV chef wearing gloves whilst preparing food. 

So, as others have said you need to think about who you are aiming to protect and why.......and why you could not achieve an adequate level of protection without resorting to PPE.

So called "golden rules" requiring 100% use of gloves etc are almost invariably flawed.

Even in high risk processes such as cutting carcasses in abattoirs the focus has traditionally been on wearing a cut-resistant glove on one hand only - the "non-knife" hand, and even then with perhaps greater concern for elsewhere on the body, particularly the groin.

Certain items in your postings are indicating that geographically you are elsewhere in the world particulalry referencing US standards for hand protection and the comment about "safety authority".

The "safety authority" for the US would be OSHA (occupational safety and health administration).

The experience of most on the forum is with the HSE (Health and Safety Executive) who would not "specify" a level of protection rather offering general guidance

 https://www.hse.gov.uk/skin/employ/highrisk/catering.htm

If we knew where this catering activity was we may be able to advise the correct safety authority