The National Restaurant Association celebrates National Food Safety Month, every September as a way to increase awareness and education about proper food handling. The month-long event was established in 1994 and promotes food safety awareness through prevention and protection. September is Food Safety Month: Why Use Gloves?
Food Safety Month is an ideal time to highlight the benefits of disposable glove use in industrial applications such as food service, food processing and even home-use. Restaurants and other food service venues all have a need to protect employees who need disposable gloves for safe food handling. That equals
Did you know that the disposable glove revenue from the food service industry is an estimated $3.3 billion?
That number represents a lot of glove sales! In fact, disposable glove revenue will continue to grow 29 percent to $4.3 billion in glove revenue opportunity by 2022. Throughout Food Safety Month this September, AMMEX will support NFSM and help to educate buyers regarding the uses of gloves.
Food Safety in Restaurants
The NRA comprises 970,000 restaurant and food service outlets in the U.S., covering a workforce of close to 13 million employees. The term food service also applies to any environment in which food is served, including sit-down restaurants, food trucks, college cafeterias, and more. If staff members handle or serve food, it is a food service establishment, which means they need to be aware of proper sanitation and hygiene guidelines.
Why Use Gloves In the Food Industry?
Everyone involved in the food service industry, all have one thing in common: the need to be proactive about containing possible pathogens and protecting employees and consumers from illnesses. Disposable gloves are among the first line of defense against foodborne illnesses like norovirus and salmonella, as well as bacteria that may be transferred to food through contamination, such as E.coli or hepatitis A. That’s why the NRA’s NFSM events are so important: It helps food service organizations prevent foodborne pathogens. When it comes to food service workers and hygiene, another trusted authority on food safety and proper handling is the CDC. Consider the following statics from the Centers for Disease Control and Prevention:
Did You Know?
Norovirus and other foodborne illnesses from contaminated food are common in the food service industry. Unfortunately, food service workers often go to work when they are sick and may contaminate food. Of outbreaks caused by infected food workers, 54% involve food workers touching ready-to-eat-foods with their bare hands. Ready-to-eat foods are foods that are ready to be served without additional preparation, such as washed raw fruits and vegetables for salads or sandwiches, baked goods, or items that have already been cooked.Observations of food service workers have shown that they practice proper hand washing only 1 in 4 times.
Observations of food service workers have shown that they practice proper hand washing only 1 in 4 times.
What Can be Done?
Prevention, protection and policies are some of the key actions to take in fighting food contamination and foodborne illness. Tools such as disposable gloves and personal protective equipment are essential in protecting consumers.
Food service industry can
- Adhere to food safety laws and regulations.
- Certify kitchen managers and train food service workers in food safety practices.
- Establish policies that require workers to stay home while sick with vomiting and diarrhea for at least 48 hours after symptoms stop.
- Foster a work environment that encourages workers to stay home when sick, by considering such measures such as paid sick leave and a staffing plan that includes on-call workers.
Food service workers can
- Tell a manager when sick with symptoms of norovirus such as vomiting and diarrhea.
- Wash hands carefully and often with soap and warm water for at least 20 seconds, especially after using the restroom.
- Use single-use disposable gloves to avoid touching ready-to-eat foods with bare hands.
- Regularly clean and sanitize kitchen surfaces and frequently touched objects, using a chlorine based product or other sanitizer approved by the Environmental Protection Agency for use against norovirus.
- Immediately block off, clean, and disinfect areas where there has been a vomiting or diarrheal incident.
- Carefully wash fruits and vegetables and avoid serving undercooked (below 140°F) oysters and other shellfish.
- Visit www.FoodSafety.gov for the latest information.
The CDC strongly recommends food workers use disposable gloves to avoid touching food with bare hands.
September is Food Safety Month: Why Use Disposable Gloves?
An ounce of prevention is worth a pound of cure. Food service disposable gloves can help prevent food contamination and foodborne illness in the food service industry. Protecting workers and consumers against foodborne illness is a major concern in the food service industry. Tarnished reputations and decreased profits are the consequences when restaurants have to close due to foodborne illness.