Proper use of gloves in food service
In Ontario, the use of gloves for food handling is not required. However, the Food Premises Regulation (e-Laws Ontario) does have a requirement that food is protected from contamination. Unclean hands frequently contaminate food. Hands must be washed as often as necessary to prevent the contamination of food or food areas. Tongs, spoons, and scoops of corrosion resistant and nontoxic material should be used wherever possible to avoid direct hand contact with food.
Many food premises provide gloves for food handlers to use, but this practice requires training and monitoring to ensure glove use does not contribute to contamination of food or food contact surfaces. Glove use may be appropriate in certain settings where there are task specific jobs, and gloves are changed at appropriate times. The following tips on proper glove use will ensure that gloves do not contaminate food.
It is important to remember that gloves are not a replacement for hand washing.
- Hands must be thoroughly washed and dried before putting on gloves, when changing to a new pair of gloves, AND after removing gloves.
- Gloves need to be changed frequently:
- when changing tasks i.e. moving from raw to ready-to-eat food
- after cleaning or handling chemicals or cleaners
- after handling non-food equipment or money
- after handling garbage
- after blowing your nose, touching your mouth, hair, or skin
- anytime they become soiled or torn
- Gloves are not to be re-used once removed.
- Gloves are required for food handlers who have cuts, sores, or orthopedic devices on the hands.
For more information, contact Public Health Sudbury & Districts at 705.522.9200 (toll-free 1.866.522.9200).
This item was last modified on October 8, 2020