SNHD Proper Glove Use 2 — Questions and Answers
Question 1: When must food handlers change their gloves during food preparation?
- Only when the gloves develop a visible hole or tear
- Every 4 hours, when switching tasks, and after touching contaminated surfaces (Correct answer)
- At the end of each shift, regardless of how they look
- Only when a supervisor instructs them to change gloves
Correct answer: Every 4 hours, when switching tasks, and after touching contaminated surfaces
Gloves must be changed at least every 4 hours during continuous use, whenever switching between different tasks (especially between raw and ready-to-eat foods), and after touching anything that could contaminate the gloves.
The FDA Food Code and SNHD regulations specify multiple circumstances requiring immediate glove changes: after handling raw meat, seafood, or poultry before touching other foods; after touching the face, hair, or body; after using the restroom; after handling garbage; after handling dirty equipment; and after any interruption that may have contaminated the gloves. In addition, gloves must be changed at least every 4 hours during continuous use because moisture accumulation inside the glove creates conditions favorable for bacterial growth, even on clean hands.
Question 2: Why are gloves NOT a substitute for handwashing in food service?
- Because gloves are too expensive to use consistently in food service
- Because gloves can develop micro-tears, can be contaminated during application, and may create a false sense of security (Correct answer)
- Because health codes do not recognize gloves as a valid food safety tool
- Because gloves prevent food handlers from feeling the texture of food properly
Correct answer: Because gloves can develop micro-tears, can be contaminated during application, and may create a false sense of security
Gloves can develop micro-tears that allow pathogens to pass through, can be contaminated on the outside during application if hands are dirty, and may give workers a false sense of security that leads them to skip proper handwashing.
Research has shown that single-use gloves can develop micro-perforations (tiny tears not visible to the naked eye) during normal use, allowing pathogens to transfer to food. More critically, if a food handler does not wash their hands before donning gloves, their contaminated hands will contaminate the inside and outside of the glove during application. The FDA Food Code explicitly states that single-use gloves are used in conjunction with handwashing — not as a replacement for it. Food handlers must wash hands thoroughly before putting on gloves and after removing them.
Question 3: A food handler is prepping raw chicken and then needs to slice tomatoes for a salad. What is the correct procedure?
- Remove gloves, slice the tomatoes with bare hands since the raw meat work is done
- Continue with the same gloves since the meat work is finished
- Remove gloves, wash hands thoroughly, put on fresh gloves, then slice the tomatoes (Correct answer)
- Put a second pair of gloves over the existing pair before touching the tomatoes
Correct answer: Remove gloves, wash hands thoroughly, put on fresh gloves, then slice the tomatoes
After handling raw chicken, the food handler must remove and discard the contaminated gloves, wash their hands thoroughly, and put on a fresh pair of gloves before handling ready-to-eat tomatoes.
Raw poultry carries Salmonella and Campylobacter, which can be present on the surface of the gloves after handling raw chicken. Simply removing the gloves without washing hands and donning fresh gloves would contaminate the tomatoes via hand contact. Wearing a second pair over contaminated gloves does not eliminate the risk of cross-contamination if the inner gloves breach or if contaminated surfaces are touched. The only correct procedure is a complete glove change with intermediate handwashing, establishing a clean barrier before handling ready-to-eat foods.
Question 4: Which type of glove is NOT appropriate for food handling in Nevada food service establishments?
- Vinyl disposable gloves
- Nitrile disposable gloves
- Latex disposable gloves (for non-allergic staff handling non-allergen foods)
- Household reusable rubber dish gloves (Correct answer)
Correct answer: Household reusable rubber dish gloves
Thick household reusable rubber gloves are not suitable for food contact surfaces in food service. Single-use disposable gloves (vinyl, nitrile, or latex) are required for direct food contact tasks.
Single-use disposable gloves made of food-grade materials (nitrile, vinyl, or latex) are required for direct food contact in food service. Reusable household rubber gloves harbor bacteria in surface irregularities and can be difficult to sanitize effectively between uses, posing a cross-contamination risk. They are also not designed for the precision and dexterity required for food preparation tasks. Nevada food safety regulations require that materials in contact with food be smooth, durable, non-toxic, and easy to clean — characteristics that single-use gloves provide but reusable household rubber gloves do not adequately meet for food contact purposes.
Question 5: After removing used gloves, what MUST a food handler do before putting on a new pair?
- Apply hand sanitizer only
- Wash hands thoroughly with soap and water for at least 20 seconds (Correct answer)
- Dry hands with a clean paper towel only
- Rinse hands briefly under warm running water
Correct answer: Wash hands thoroughly with soap and water for at least 20 seconds
Hands must be washed thoroughly with soap and water for at least 20 seconds after removing used gloves. Hand sanitizer alone is insufficient and does not replace proper handwashing.
When gloves are removed, bacteria that were on the hands before glove application, as well as any pathogens that may have entered through micro-tears, can contaminate the hands. Hand sanitizer is not sufficient alone because it does not remove physical soil or effectively kill all pathogens (especially norovirus). Thorough handwashing with soap and water for a minimum of 20 seconds, covering all surfaces of both hands, fingers, between fingers, and under nails, is required before a new pair of gloves is applied.
Question 6: Under Nevada food safety regulations, bare-hand contact with which of the following foods is prohibited?
- Raw broccoli being washed for later cooking
- Raw beef being prepared for cooking
- Cooked pasta that will be served immediately in a hot dish
- Ready-to-eat sandwiches assembled for immediate service (Correct answer)
Correct answer: Ready-to-eat sandwiches assembled for immediate service
Ready-to-eat foods, including assembled sandwiches, salads, cooked foods, and garnishes that will not undergo further cooking, may not be touched with bare hands under Nevada food safety regulations.
The FDA Food Code and Nevada food safety regulations prohibit bare-hand contact with ready-to-eat (RTE) foods — those that will be consumed without further cooking that would kill pathogens. This includes cooked foods, deli meats, cheeses, fruits and vegetables served raw, bread, sandwiches, salads, and any garnishes. Food handlers must use single-use gloves, deli tissue, spatulas, tongs, or other utensils when handling RTE foods. Raw foods that will be cooked to a safe temperature can be handled with bare hands, as the cooking process will destroy transferred pathogens.
SNHD Proper Glove Use 2
When must food handlers change their gloves during food preparation?