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Glove Use in Foodservice

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.

Download a copy of Glove Use in Retail Foodservice Establishments for more information. It provides guidelines for using five types of gloves in a retail foodservice operation and includes teaching tips and an outline for a 30-minute in-service for staff.

Refer to the accompanying sample quiz and answer key for questions to ask as a recap at the end of an in-service session.



 

Other resources:

Glove Use - Why, When, What - interactive learning module
Glove use


  • Article History
    • Revision Date: 6/3/2009

Food Safety Education/Training

Food Safety Tip of the Day

Marinating mandate

IAFP - cross contamination icon

Sauce that is used to marinate raw meat, poultry, or seafood should not be used on cooked foods, unless it is boiled before applying. The raw meat, poultry, or seafood may have illness-causing bacteria present on the surface, which could contaminate the marinade. Bringing the marinade to a rolling boil will kill any pathogens that may be present.

Source: Partnership for Food Safety Education

Resources:

Foodborne Pathogen of the Day

ServSafe® Training Events

Self-guided training for managers and supervisors