When should gloves be used in food preparation?

Gloves should be used in food preparation when handling raw foods or ready-to-eat foods to help prevent cross-contamination and protect food safety. Raw foods, such as raw meat, poultry, seafood, and eggs, often harbor pathogens that can cause foodborne illnesses. By wearing gloves, food handlers create a barrier that reduces the risk of transferring harmful bacteria from raw foods to ready-to-eat foods, which are consumed without further cooking. This is particularly important because ready-to-eat foods, such as salads, sandwiches, or cooked foods that will not be reheated, do not undergo an additional cooking step that could kill any pathogens.

Using gloves is also a critical practice when switching between handling raw and cooked or ready-to-eat foods, as it minimizes the risk of cross-contamination further. Proper glove use should be complemented with handwashing and changing gloves appropriately, especially after handling raw ingredients. Using gloves only when serving food or for convenience does not address the critical need to maintain food safety during all stages of food preparation.