DOES A DISPOSABLE GLOVE = FOOD SAFETY? NO.

When using inferior food service gloves with no specified AQL, we couldn’t agree more!  Human hands can contain millions of microorganisms, and combined with a glove puncture, what has been described as a “liquid bridge” of microbial contamination can flow to contact surfaces of food.


HUMAN HANDS CAN CONTAIN MILLIONS OF MICROORGANISMS, AND COMBINED WITH A GLOVE PUNCTURE, A “LIQUID BRIDGE” OF MICROBIAL CONTAMINATION CAN FLOW TO FOOD.

 

  WHY DOES THIS HAPPEN?

1.Incorrect hand hygiene practices.

2.putting on and removing gloves. Proper glove usage reduces   cross-contamination between a worker’s skin, gloves and food.

3.Cheap glove types used to handle food.

4.Punctures or tears in inferior gloves.

Inferior disposable gloves can be vehicles that spread pathogens and cause foodborne illness.

However, the risks of spreading pathogens, and ultimately foodborne illnesses, when wearing gloves are mitigated with correctly enforced food safety practices, together with using the correct type and improved quality of glove for handling food, sourced from a reputable supplier.  Following these 5 points will mitigate your food safety risks:

5 WAYS TO MITIAGE THE RISKS OF INFERIOR GLOVES 

1.  PURCHASE QUALITY GLOVES FROM A REPUTABLE SUPPLIER 

2.  KNOW THE AQL OF THE GLOVES YOU PURCHASE 

3. USE THE CORRECT DISPOSABLE GLOVE FOR FOOD SAFETY 

4. INCLUDE DISPOSABLE GLOVE USAGE IN FOOD SAFETY AUDITS

5. CONDUCT ONGOING RESEARCH ON IMPROVEMENT OF FOOD SAFETY



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