OSHA estimates that hand injuries cost the food service industry about $300 million per year in workers’ compensation costs and lost work time. From receiving food to preparing and serving, safety and food service go hand in hand.
That’s why we created the Glove Buying Guide, to help you prevent cross-contamination, burns, cuts, and other injuries. There are five types of gloves that food service operators should always have on hand. Inside our Glove Buying Guide, you can find more in-depth details about how to choose the right gloves based on your needs. For example, each type of glove is available in a variety of materials and sizes. Use our sizing and materials charts to find the best option for your business.
They’re disposable, yet often indispensible. When used correctly, disposable gloves can boost the perception of cleanliness, assist in the prevention of cross-contamination, and support compliance with health code standards. Disposable gloves may be constructed from a variety of materials and come in powdered or powder-free options. Best practices and other details about disposable food service gloves start on page 3.
Employees are more likely to wear gloves if they are provided in the right size and easily accessible. A wire rack dispenser can be mounted to the wall in the work area to provide a variety of sizes within reach.
Heat Resistant Gloves and Mitts
There’s more than meets the eye when it comes to heat resistant gloves or mitts. A variety of styles, materials and features offer varying degrees of comfort and protection. See page 7 to find the food service gloves you need to handle the heat.
Cut Resistant Gloves
Knives, slicers and even broken glassware all expose employees to risk of lacerations and punctures. Cut back on workplace injuries by choosing task-specific gloves that provide the right level of protection without compromising too much dexterity and comfort.
What do gauge and ANSI levels mean for cut resistant food service gloves? See page 10 for more information. Sheaths, guards and knife racks can also help prevent cuts be providing proper storage for knives.
Many backroom tasks call for a layer of hand protection. Cleaning and work gloves can protect workers from hot water, chemicals other elements of exposure during warewashing or cleaning procedures. See page 13 for a chart and information to choose and care for cleaning gloves.
Unpacking boxes, stocking shelves and freezers present opportunities for minor cuts, abrasions and exposure. We’ll give you more details for choosing work gloves on page 13.
A wall-mounted safety station can be used for storing gloves, goggles or other personal protective equipment when not in use. For a large selection and savings on tools you need to be clean and compliant, see our recent Safety mailer. This piece includes a Cycle of Safety Checklist to help you ensure safety of your employees and customers at every stage.