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Below are all the codes found in the 2009 FDA Food Code
that make reference to glove use:
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1. |
2-103.11, Section K: |
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"The person in charge
shall ensure that, except when approval is obtained
from the regulatory authority as specified in
3-301.11(d), employees are preventing
cross-contamination of ready-to-eat food with bare
hands by properly using suitable utensils such as
deli tissue, spatulas, tongs, single-use gloves, or
dispensing equipment." |
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2. |
2-201.11, Section A, Part 1, Subsection
a
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"The permit holder shall require food employees
and conditional employees to report to the
person in charge information about their health
and activities as they relate to diseases that
are transmissible through food. A food employee
or conditional employee shall report the
information in a manner that allows the person
in charge to reduce the risk of foodborne
disease transmission, including providing
necessary additional information, such as the
date of onset of symptoms and an illness, or of
a diagnosis without symptoms, if the food
employee or conditional employee: (1) Has any of
the following symptoms: (e) A lesion containing
pus such as a boil or infected wound that is
open or draining and is: (i) On the hands or
wrists, unless an impermeable cover such as a
finger cot or stall protects the lesion and a
single-use glove is worn over the impermeable
cover. |
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3. |
2-201.13, Section H
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"The PERSON IN CHARGE shall adhere to the
following conditions when removing, adjusting,
or retaining the EXCLUSION or RESTRICTION of a
FOOD EMPLOYEE: (H) Reinstate a food employee who
was restricted as specified under ¶ 2-201.12(H)
if the skin, infected wound, cut, or pustular
boil is properly covered with one of the
following: (1)An impermeable cover such as a
finger cot or stall and a single-use glove over
the impermeable cover if the infected wound or
pustular boil is on the hand, finger, or wrist." |
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4. |
2-301.16, Section B |
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"If a hand antiseptic or a hand antiseptic solution
used as a hand dip does not meet the criteria
specified under Subparagraph (A)(2) of this section,
use shall be: (1) Followed by thorough hand rinsing
in clean water before hand contact with food or by
the use of gloves." |
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5. |
2-301.11, Section B |
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(B) Except when washing fruits and vegetables as
specified under § 3-302.15 or as specified in
(D) of this section, food employees may not
contact exposed, ready-to-eat food with their
bare hands and shall use suitable utensils such
as deli tissue, spatulas, tongs, single-use
gloves, or dispensing equipment |
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6. |
3-302.11, Section B |
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(B) Unless wearing intact gloves in good repair, a
food employee may not wear fingernail polish or
artificial fingernails when working with exposed
food |
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7. |
3-304.15 Gloves, Use Limitation. |
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(a)
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If used, SINGLE-USE gloves shall be used for
only one task such as working with READY-TO-EAT
FOOD or with raw animal FOOD, used for no other
purpose, and discarded when damaged or soiled,
or when interruptions occur in the operation.
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(b)
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Except as specified in ¶ (c) of this section,
slash-resistant gloves that are used to protect
the hands during operations requiring cutting
shall be used in direct contact only with FOOD
that is subsequently cooked as specified under
part 3-4 such as frozen FOOD or a PRIMAL CUT of
MEAT.
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(c)
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Slash-resistant gloves may be used with
READY-TO-EAT FOOD that will not be subsequently
cooked if the slash-resistant gloves have a
SMOOTH, durable, and nonabsorbent outer surface;
or if the slash-resistant gloves are covered
with a SMOOTH, durable, nonabsorbent glove, or a
SINGLE-USE glove.
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(d)
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Cloth gloves may not be used in direct contact
with FOOD unless the FOOD is subsequently cooked
as required under part 3-4 such as frozen FOOD
or a PRIMAL CUT of MEAT.
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8. |
4-802.11, Section B |
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Cloth gloves used as specified in ¶ 3-304.15(D)
shall be laundered before being used with a
different type of raw animal food such as beef,
fish, lamb, pork or poultry. |
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