Overview
In commercial food service, glove choice is regulated. In home kitchens, it's a matter of hygiene preference and skin protection. Here's what works for each setting.
For commercial food service, use FDA-compliant nitrile gloves (latex-free is increasingly required). For home kitchens, the same nitrile gloves work great, or skip gloves entirely for produce washing and basic prep.
Recommended Gloves
Nitrile Disposable Gloves (3-4 mil)
FDA 21 CFR 177.2600 compliant for food contact. Latex-free. Good dexterity for prep work. Available in colors for cross-contamination coding (blue for raw meat, etc.).
Polyethylene (PE) Gloves
Cheapest option for short tasks like sandwich-making or deli service. Loose fit, easy to change frequently.
Vinyl Disposable Gloves
Budget option for low-risk tasks like produce prep. Less durable than nitrile.
What to Look For
- ✓ FDA 21 CFR 177.2600 (US) or EU 1935/2004 compliance for food contact
- ✓ Powder-free — powder can transfer to food
- ✓ Right thickness: 3 mil for prep, 4-6 mil for heavier tasks like meat handling
- ✓ Color coding if you have multiple prep stations (industry best practice)
- ✓ Proper sizing — too tight causes fatigue, too loose reduces dexterity
What to Avoid
- ✗ Latex gloves if you serve the public — increasing number of latex-allergic customers
- ✗ Reusing disposable gloves — they're designed for one use
- ✗ Latex in any facility that also serves people with known latex allergies
Frequently Asked Questions
Do I really need gloves to make a sandwich at home?
Technically no. Glove use in home kitchens is more about personal preference than safety. If you have cuts on your hands, are handling raw meat, or prefer the hygiene barrier, use them. Otherwise, thorough handwashing works.
What color gloves should I use in my restaurant?
Industry standard: blue for raw meat/poultry, clear or white for produce, red for raw beef specifically (some jurisdictions). The color-coding prevents cross-contamination.
Can I use nitrile gloves for both raw meat and ready-to-eat food?
You can use the same type, but you must change gloves between tasks. Never use the same pair of gloves to handle raw chicken and then salad.