food hygiene

There are a variety of different disposable gloves available, and knowing what option is best for your situation can be difficult.

Below is a brief overview of the 4 main types of disposable gloves.

Vinyl

Traditionally the most common type of glove, vinyl is now rarely used in food production facilities.

Their main advantage is their low cost per unit, although this can be deceptive if usage is higher through frequent breakages. Vinyl gloves are often preferred to wear, as they ‘breath’ and result in less sweaty hands. Obviously this is a serious contamination risk, and should be considered in your glove choice.

More recently, the environmental impact of the manufacture of vinyl has also come to light, which has further discouraged the use of vinyl gloves.

Nitrile

The most common glove type in food production facilities.

Nitrile gloves have a high strength, and a high dexterity. They are typ

Color-coding is an effective way to minimize cross-contamination or other hazards within a processing facility.

While not always a requirement, color-coding can demonstrate a company’s commitment to the quality and consistency of their products while maintaining a high level of safety for both their employees and consumers. It can be implemented to provide ‘zone control’ within a food processing or food service facility. Different colours can be assigned to each step in the process or by manufactory lines. When the colours are assigned to zones, confirming that a tool is misplaced is easy and tracing it back to its point of origination is quick.

1. Keep it simple - Limit the number of colours you use to keep it as simple as possible.
 

2. Pick contrasting colours - Red colour coded equipment is often associated and used with raw/uncooked meats. However, being aware of the potential probl