Glove Use in Retail Foodservice Establishments by decree

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									What Managers Need to Know




 Glove Use in Retail
 Foodservice Establishments

        What’s inside
     Glove Facts & traininG ideas   Learn the ins and outs of glove
                                    use, how to share guidelines
                                    with your employees, and how
                                    to improve safe food handling
                                    practices in your operation.
Glove facts



                                                                                                                                                                                                       rubbEr GLoVES | rEuSabLE GLoVES
 Why use gloves?                                        What types of gloves                                            fITTED GLoVES | DISpoSabLE GLoVES (oNE-TIME uSE)                              Rubber gloves are used for cleaning
 Improper handling of food and poor personal
 hygiene of food handlers are leading causes            are needed in a retail                                          Latex gloves provide a good fit but may be more
                                                                                                                                                                                                   and are not recommended for ready-
                                                                                                                                                                                                to-eat food contact. Rubber gloves used

                                                        foodservice operation?
 of foodborne illness outbreaks. Norovirus—the                                                                          expensive than polyethylene or vinyl and may cause         for cleaning should be clearly marked as different
 pathogen responsible for the greatest number                                                                           allergic reactions in the user and/or in the guest         from those used in food preparation. They can be
 of reported foodborne illness outbreaks—is                                                                             who eats food that has been in contact with the            cleaned, sanitized, and then reused. Disadvantages
 transmitted when hands are not washed.                                                                                 glove. Because of the fit, they are used frequently for    are the potential for allergic reactions to the rubber,
                                                        Management decisions about glove                                                                                           a higher investment cost, and management of pairs
                                                                                                                        food handling and service. These gloves should be
 Gloves can provide a barrier between hands and         inventory will be guided by the scope of                        discarded when removed. Latex gloves are available         of right and left hand gloves. They are available
 foods if they are used properly. In addition to                                                                                                                                   in small, medium, and large sizes in units of a
 improved food safety, glove use also creates
                                                        on-site food preparation and handling,                          in a variety of sizes and are sold by the box as well
                                                                                                                                                                                   dozen from a wholesaler, at a cost of about $6.50 per
                                                                                                                        as in case packs (10 boxes of 100 gloves each).
 increased positive customer perceptions about          employee and guest needs, and cost                              Estimated cost is $6.50 per box (6.5 cents per glove).     dozen, or at the retail level for about $2 per pair.
 the restaurant and foodservice cleanliness.            considerations. Many glove choices are
                                                                                                                        Non-latex gloves look, fit, and perform like latex
                                                        available; some are intended for one-                           but without the risks of allergic reactions. They
 When and how are gloves used?                          time use and others can be reused.                              are made from polyethylene and are available

 Simply wearing gloves is not the answer, however.
                                                        Some gloves are not form-fitting                                in a variety of sizes. They are used frequently
                                                                                                                        for food handling and service and should be
 Observational research has found improper glove        and others are fitted to the hand.                              discarded when removed. Non-latex gloves cost
 use can be as big a problem as poor hand hygiene.                                                                      about $6.50 per box of 100 (6.5 cents per glove).

 For gloves to provide an effective barrier between
 food and food handler, hands should be properly                                                                                                                                   CoTToN-baSED CLoTh GLoVES | rEuSabLE GLoVES
 washed (at least 10 seconds of lathering with
 warm water and soap, then rinsed and dried with               Gloves should be changed                                NoN-forM-fITTED GLoVES | DISpoSabLE GLoVES (oNE-TIME uSE)   Cotton-based cloth gloves may be worn as
 disposable towel or air dried) before putting gloves                                                                                                                              protection when handling hot dishware or foods.
 on or changing gloves.                                  BeFore handlinG different types of foods                                        Non-form-fitting gloves are made of       Wearing a disposable glove over the cloth glove
                                                                                                                                         polyethylene or vinyl and are available   when handling food items will reduce the potential
 Pathogens on hands can be transferred to the            aFter touchinG anything that could contaminate hands                            in sizes, such as small, medium, large,   for cross-contamination from the cloth. Gloves can be
 exterior of the gloves when gloves are removed          (such as refrigerator doors or trash containers)                                and extra-large, but are not fitted to    washed, rinsed, sanitized, and reused. They require an
 from the box. Bacteria and other contaminants           aFter couGhinG or sneezinG                                                      the hand. They are used frequently        initial investment as well as inventory management
 on the hands are now on the gloves and will be                                                                                          for food handling and service and
                                                         when Gloves become ripped or torn                                                                                         due to fit for right and left hands, although it is
 transferred to food upon contact.                                                                                                       should be discarded when removed.         possible to purchase dual-handed gloves that can be
                                                         at least every Four hours of working on the same task                           This style typically is sold in case      worn on either hand. Cloth gloves are frequently
 Researchers recommend that gloves be changed                                                                                            packs (10 boxes of 100 gloves each)       purchased in packs of a dozen pair per case at a cost
 frequently—just as often as hands should be                                                                                             at an estimated cost of $10 to $12        of about $8.50 per case (about 71 cents per pair).
 washed (see “Gloves should be changed”).                                                                                                per case (about 1 cent per glove).

 fooD haNDLING GLoVES ShouLD NoT bE WorN:
   • Into the restroom or while using the restroom       additional food safety resources
   • To take out garbage
                                                         • FDA Food Code 2005                                                                                                                   MESh GLoVES | rEuSabLE GLoVES
   • When eating or drinking
   • While using a tissue                                  www.cfsan.fda.gov/~dms/fc05-toc.html                              food code 2005
                                                                                                                                                                                                Mesh gloves provide protection when
   • While performing cleaning tasks                     • Hotel, Restaurant and Institution Management (HRIM)                                                                                  handling cutting tools, such as sharp
   • When handling money                                   extension Program                                                                                                                    knives or slicers. Because there is a
                                                           www.extension.iastate.edu/hrim                              food code 2005 forbids bare hand                                         potential for cross contamination, a
 Think about what hands touch—simply pulling off         • Iowa Department of Inspection and Appeals                   contact with ready-to-eat foods. Using                                   disposable glove should be worn over
 a glove to make change for a customer and then            www.dia.iowa.gov                                            gloves in retail foodservices is a way to                                the mesh glove. This type of glove is
 re-gloving means that glove has been contaminated       • Iowa Food Safety Task Force                                 prevent bare hand contact but managers                                   available in a variety of sizes and typically
 from the hand that touched the money.                     www.extension.iastate.edu/foodsafety/foodsafetytaskforce/   and employees need to understand proper                                  is purchased by glove rather than by the
                                                                                                                       glove use.                                                               pair. The cost for a mesh glove can range
                                                         • Iowa State University Food Safety Project                                                                                            from $10.25 to $19.25 ($20 to $40 per pair).
                                                           www.iowafoodsafety.org
Training Ideas

   As a manager, it is your job to make sure all staff members clearly understand the Who, What,
 When, Why and How of glove use. In addition to written procedures (such as those found in
 your employee handbook), training provides a time to answer questions. Here are some tips
 for planning a training session that makes the most of your time and your employees’ time.

 before the Training: Decisions to Make                                                                                                Sample Training (Approx. 30 minutes)
 1. Who should attend? All kitchen staff                                                                                               I. Introductions and Overview (Approx. 2 minutes)

 2. Where will the training take place? In the dining room                                                                             ii. the Why of proper glove use (Approx. 3 minutes)
                                                                                                                                           • Required by Food Code 2005
 3. Who will lead the training session?                                                                                                    • Tell a story about a restaurant that was linked to an
    Manager and/or Assistant Manager                                                                                                         outbreak of E.Coli because a food handler did not change
 4. What do you want to accomplish during the training                                                                                       gloves between handling raw and cooked meat
    session? What facts, skills, or behaviors do you want to                                                                           iii. the When of proper glove use (Approx. 10 minutes)
    see after training?                                                                                                                   • Conduct a round robin and ask each person to give
    	 •	How	will	you	know	these	are	met?                                                                                                    an example of when gloves should be changed
        C
 	 •		 an	the	desired	outcomes	be	measured?                                                                                               • Comment positively; give correct information if not
        (i.e.	changes	in	inventory	levels	of	gloves)                                                                                        accurate
        I
 	 •		 s	there	a	recognizable	change	in	behavior                                                                                          • Discuss the importance of organizing work tasks
        (i.e.	you	see	better	practice	of	glove	use)                                                                                         strategically to minimize the need to change gloves
 5. What information will be covered?                                                                                                        ◦ Describe situation and ask “What would you do?”
    List	specific	information	points	that	correspond	to	the	                                                                           iv. the How of proper glove use (Approx. 5 minutes)
    knowledge,	skills,	or	behaviors	you	want	employees	to	gain.                                                                           • Ask a volunteer to show how to wash hands and
 6. When will the training occur?                                                                                                           put on gloves
     • 	 se	short	time	periods	for	best	retention	of	information.	
       U                                                                                                                                  • Show Yuck Photos to illustrate the importance of
       (i.e.	Nov	1,	2:00	p.m. - 2:45	p.m.)	                                                                                                 handwashing. (see www.iowafoodsafety.org)
       If	needed,	plan	a	follow-up	session.	                                                                                                Or, use Glo Germ® powder and uv light to show
                                                                                                                                            how pathogens could be transferred
 7. What materials might be needed?
     •		 ctivity	sheets	or	quizzes,	and	pencils
       A                                                                                                                               v. the What	Type	of proper glove use (Approx. 5 minutes)
 	 •	Different	types	of	gloves	used	in	foodservice                                                                                        • Briefly discuss types of gloves used
 	 •	Glo	Germ®	Powder	and	UV	flashlight                                                                                                   • Review when and why to use different types
                                                                                                                                          • Have participants form working pairs to complete a
 8. How will the training be conducted?                                                                                                     role play scenario and identify type of glove to use
     •	Role	playing	or	team	work
 	 •		 emonstrate	contamination	with	Glo	Germ®	and	UV	light
       D                                                                                                                               VI. Recap and Review (Approx. 5 minutes)
                                                                                                                                         • Review key points from each section (see a
 9. How do you promote the training session?                                                                                               Sample Quiz at www.iowafoodsafety.org, click
     •	Provide	advance	notice	with	purpose	and	time                                                                                        on Food safety education)
                                                                                                                                         • Ask each participant a True/False question
           think about Who, What, When, Why, and How                                                                                     • If training is completed in more than one session, be
           use small bits of information that are retained easily                                                                          sure to review key points at the end of each session .
           enGaGe the participants—keep it interactive
           keeP it Fun!

Prepared by Catherine Strohbehn, PhD, RD, CP-FS, HRIM Extension Specialist; Janell Meyer, MBA, Food Safety Project Coordinator; Susan Arendt, PhD, RD, HRIM Assistant Professor; and Paola Paez, MS, Graduate Student FLM.
Reviewed by Jason Ellis, PhD, Assistant Professor, University of Nebraska–Lincoln. Edited by Diane Nelson, Communication Specialist. Designed by Sandy Spilker, Senior Graphic Designer.
Appreciation is extended to ISU Dining Services managers featured on the cover, and to ISU Dining Food Stores and Assistant Manager/Buyer Denise Franck, RD, for information about glove types and costs. Support for this educational
message is provided by the Iowa Food Safety Task Force, Iowa State University Extension Food Safety Project, and the USDA Cooperative States Research, Education and Extension Service, Project Number 2007-51110-03806.
...and justice for all. The U.S. Department of Agriculture (USDA) prohibits discrimination in all its programs and activities on the basis of race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and
marital or family status. (Not all prohibited bases apply to all programs.) Many materials can be made available in alternative formats for ADA clients. To file a complaint of discrimination, write USDA, Office of Civil Rights, Room 326-W,
Whitten Building, 14th and Independence Avenue, SW, Washington, DC 20250-9410 or call 202-720-5964. Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of
Agriculture. Jack M. Payne, director, Cooperative Extension Service, Iowa State University of Science and Technology, Ames, Iowa. File: FN4
                                                                                                                                                                                                                                   PM 2070        May 2009

								
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