Food handlers play a foundational role in public health, as proper hygiene is the primary defense against foodborne illnesses. The transmission of pathogens like Norovirus, Salmonella, and E. coli frequently traces back to the hands of food service workers. Strict food safety protocols govern every measure taken in a commercial kitchen, especially regarding hand contact with ready-to-eat food. The question of whether a food handler should wash hands with gloves on has a clear answer: No, single-use gloves must never be washed.
The Clear Answer: Why Washing Gloves is Not Allowed
Gloves should not be washed because they are designed as single-use barriers, not reusable items. Washing a disposable glove compromises its integrity and provides a false sense of cleanliness. The material is thin and can easily develop microscopic tears or pinholes during manufacturing or use.
When a glove is washed, water and soap cannot effectively penetrate these minute imperfections, allowing bacteria to become trapped inside compromised areas. Trapped microorganisms can then multiply in the warm, moist environment between the glove and the hand. Scrubbing or using sanitizing chemicals can degrade the glove’s polymer material, increasing the size of any existing tears.
This degradation makes the glove more permeable, meaning pathogens are more likely to pass through and contaminate the food. Attempting to reuse or wash gloves introduces a high risk of cross-contamination, which is the opposite of the glove’s intended purpose. The regulatory framework, guided by the FDA Food Code, strictly prohibits this practice.
Mandatory Handwashing Procedures
Since washing gloves is prohibited, the most reliable method for preventing microbial transfer remains the thorough washing of bare hands. Handwashing is a required preliminary step that must be repeated frequently, not a process replaced by glove use. The entire handwashing process should take a minimum of twenty seconds to be effective.
The procedure begins by wetting the hands and forearms with clean, running warm water, followed by applying soap to create a rich lather. The scrubbing action must be vigorous, covering all surfaces, including the backs of the hands, between the fingers, and under the fingernails, for at least ten to fifteen seconds. This mechanical action is necessary to dislodge transient pathogens from the skin.
After scrubbing, hands must be rinsed thoroughly under running water to remove all traces of soap and detached microorganisms. The final step is to dry the hands completely using a single-use paper towel or an air dryer, as residual moisture promotes bacterial growth. Hands must be washed before starting work, after using the restroom, and immediately before donning a new pair of gloves.
Handwashing must also occur after handling raw meat, poultry, or seafood, and before touching ready-to-eat foods. Other moments include after:
- Coughing, sneezing, or blowing the nose.
- Touching hair or clothing.
- Handling money.
- Touching any contaminated surface like a cell phone.
This consistent practice ensures that pathogens accumulated on the skin are removed before a clean pair of gloves is put on.
When and How to Properly Use and Change Gloves
Gloves serve as a temporary barrier and are required when a food handler works with ready-to-eat food that will not undergo further cooking. This includes tasks like assembling sandwiches, plating salads, or slicing deli meats. Glove use is an addition to, not a substitution for, proper hand hygiene, and gloves must be changed often to prevent contaminant transfer.
Gloves must be immediately discarded and replaced if they become torn, visibly soiled, or punctured. A change is mandated whenever a food handler switches between tasks, such as moving from handling raw chicken to preparing cooked vegetables. Even during continuous use, gloves should be changed at least every four hours, as bacteria on the skin multiply rapidly within the glove’s environment.
Gloves must be changed after touching any non-food contact surface, including cash registers, door handles, or personal electronic devices. To remove a contaminated glove safely, the food handler should grasp the outside near the cuff, pull it off inside-out, and then dispose of it. Following removal, the food handler must immediately wash their hands before putting on a fresh pair.