There are currently no requirements for glove use in food service establishments, however a “no bare hands” policy is recommended and encouraged for handling ready-to-eat foods (e.g. sandwiches, salads, etc.). Contamination of food by the hands of food handlers is an important cause of foodborne illness outbreaks. Gloves and utensils can be used to minimize bare hand contact.
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California State Law requires that each food facility must have at least one owner/employee that has passed a state-approved food safety certification exam. Nevada County does not currently provide training and testing.
Employees who have cuts, sores or rashes on their hands, or those with orthopedic support devices such as casts or braces that cannot be cleaned properly must wear gloves while preparing food.
It is recommended that you avoid latex gloves since it is estimated that 10% of the population contain latex allergies. Polyvinyl, nitrile, chloroprene or Polyethylene are recommended as alternative materials to latex. Make sure to use high-quality durable gloves to minimize leaking and tearing, and have different sizes available to ensure a proper fit. Always make sure to wash hands thoroughly before and after glove use, including when changing into a new pair of gloves.
It’s recommended that you change gloves as frequently as possible. Especially when:
Changing tasks: moving to a new station, after handling raw meats, before handling ready-to-eat foods
After cleaning duties
After covering mouth during sneezing or coughing, blowing nose, or touching hair