The Benefits of Latex Gloves

Latex gloves offer a durable, yet disposable, option for maintaining hygiene in your foodservice kitchen. Not only do disposable gloves protect your hands from contaminants and potentially harmful chemicals, but they prevent cross-contamination and help you practice proper food safety. Learn everything you need to know about latex, latex allergies, and how latex gloves compare to other types of materials below.

Shop All Latex Gloves

What Is Latex?

Latex is a mix of proteins and compounds that is found naturally in some plants and trees. The latex starts out as a liquid, but it’s eventually turned into a rubbery material that has many different uses in a variety of industries. Natural latex is different from synthetic latex, which is made from chemicals and is used to make things like latex paint.

Disposable Latex Gloves

What Is Latex Used For?

Latex is used to make many common items like disposable gloves, medical equipment, balloons, shoes, tires, and rubber toys, among other things. You can find latex products in many different settings, and it’s common in the foodservice industry as well as medical and dental fields.

What is a Latex Allergy?

A latex allergy is when someone has a reaction to the proteins in natural latex. There are different types of latex allergies, and some people have mild reactions while others can develop serious medical issues when coming into contact with latex. According to the CDC, between 1 and 6% of the general population have latex allergies. As a result, you should be careful when using latex products around customers or with people who may have an allergy.

In 2017 the FDA issued a ban on powdered latex gloves in medical and dental fields, because it can have a negative effect on the patient if they have a latex allergy.

Powdered vs Powder Free Gloves

Holding a trash bag with powder-free gloves

There are two main types of latex gloves that you can choose from, powdered and powder-free. Each type has its own pros and cons and is ideal for different types of situations.

Powdered Latex Gloves

Powdered latex gloves have a powder on the inside that makes them easy to slip on and off and prevents the latex from sticking to your hands, which is ideal if your staff members are constantly taking off their gloves and replacing them with a new pair.

The powder inside the glove is cornstarch, which prevents irritation unlike previous powders used in gloves. In addition to making the gloves easier to put on, the powder keeps your staff's hands dry and comfortable. This type of disposable glove is also more resistant to tears and rips than powder-free options.

Powder-Free Latex Gloves

After the FDA ban, powder-free latex gloves have become much more prevalent in the medical industry, and they are also common in foodservice settings. The main benefit of powder-free gloves over powdered options is that they won't leave a messy residue on your hands or equipment, which is essential in foodservice settings. Additionally, new types of powder-free gloves are just as easy to put on as powdered options, making them an excellent replacement to other powdered gloves.

Alternatives to Latex Gloves

There are four main disposable glove alternatives to latex: nitrile, poly, neoprene, and vinyl. All four have various benefits that make them good for different settings and are great to have extra in case of an emergency. Check out the graphic below to learn which type of disposable glove is right for your task:

Alternatives to latex gloves infographic

Latex vs Nitrile Gloves

Nitrile gloves are one of the best alternatives to latex gloves because you can use them for many of the same tasks as latex gloves, but you don't have to worry about latex allergies. Nitrile gloves are a perfect choice for hospitals, dental clinics, and other medical facilities because of their excellent chemical resistance which is much needed during an international pandemic. Here are a few benefits of using nitrile gloves in your medical practice or foodservice establishment:

  • The material is very resistant to chemicals, which is perfect for cleaning or dealing with hazardous items.
  • Nitrile gloves are thin but strong. As a result, they provide excellent tactile sensitivity, which is essential when completing delicate medical tasks.
  • They mold to your hands tightly and comfortably.
  • There is no powder, so they don't leave a residue on your hands.
  • They are latex-free, so you can use them without fear of causing an allergic reaction.

Latex vs Vinyl Gloves

Vinyl gloves are another popular alternative to latex gloves, and you can find them in many types of foodservice establishments. Similar to latex, there are also powdered and powder free versions of vinyl gloves. Vinyl gloves are also easy to slip on, comfortable, and inexpensive, and you can choose thin vinyl gloves for assembling food or thick options for cleaning tasks. Here are a few benefits to switching to disposable vinyl gloves:

  • Vinyl is very cost-effective compared to nitrile and latex.
  • There are both thin and thick options, so you can use the thin ones when handling food and the thick ones when cleaning.
  • Vinyl is latex free and there are no associated allergies, so everyone can use them.
  • These products have a looser fit, which makes them comfortable and easy to put on.

Food prepping meat while wearing nitrile gloves

When it comes to disposable gloves, there are many different options, so it can be hard to choose. No matter what disposable glove you choose from, ensure you have the proper gloves and sanitation supplies to pass all of your health inspections and ensure you are providing quality service to your customers or guests.

Latex gloves are an ideal option because they're durable, fitted, and comfortable, but they may not work if you have employees or customers with latex allergies. Fortunately, nitrile and vinyl are excellent alternatives. With so many options to choose from, it's easy to find disposable gloves that fit your establishment's needs and keep you and your employees protected during these times.

Posted in: Food Safety|Product Spotlights|By Richard Traylor
The information provided on this website does not, and is not intended to, constitute legal advice. Please refer to our Content Policy for more details.
External Link

You are about to leave the security of WebstaurantStore.com.

We are not responsible for the privacy policy or any content, links or software, or any consequences from your access to or use of the technologies, websites, information and programs made available on this new site.

Do you want to proceed?

Related Resources

  • Restaurant Readiness: Preparing for Emergencies

    If your restaurant has been affected by the recent measures taken to stop the spread of coronavirus, we have some tips to keep your business going despite dine-in closures. It’s important to adapt quickly to the changing needs of your customers and staff so you can maintain sales and provide a valuable service to your community. Follow these steps to preserve the continuity of your business: 1. Open For Business The current restrictions placed on restaurants and bars due to coronavirus will have many of your customers wondering whether you are still open for business. Make it obvious that you are open by keeping your neon signs lit, placing a sandwich board sign out front, or attaching colorful balloons to your storefront. If you have the capabilities, consider sending out an email blast to highlight your takeout and delivery services. Utilize free social media marketing through Instragram and Facebook to inform your customers that you are open. 2. Promote Gift Cards Purchasing a gift card is a great way for your loyal customers to support your business even if they can't leave their homes. A gift card acts as a temporary loan by providing immediate financial support. Guests can use the gift certificate at a later date or gift it to someone they know in financial need. 3. Put Delivery, Takeout, and Curbside Services Into Action Preventative measures against the spread of COVID-19 have many Americans sheltering in place. If your customers can’t come to you, it’s time to pivot your business to bring your services to them. Put the focus on your takeout business and set up a delivery service for your restaurant. Make it as easy as possible for customers to pick up orders by providing curbside pickup. Pare down your menu to include only those items that travel well, and stock up on takeout supplies. 4. Review Your Handbook This is the perfect time to review your restaurant employee handbook and go over policies with your staff concerning paid leave and sick time. If you don’t have an employee handbook, consider creating one now. Your handbook should contain a section outlining your contingency plan and the steps you’ll take to prepare your business for an unplanned event. Having a contingency plan in place will help you to achieve continuity of your business. Consider adding these steps as part of your crisis plan: Nominate a crisis team Assess business risks Document procedures Test your plan 5. Brush Up On Labor Laws Make sure you’re familiar with the restaurant labor laws that protect employees. When a crisis like coronavirus affects the attendance of your workforce, you might need to adjust work schedules to meet the needs of your business. Your serving staff relies on tips for their main source of income, so you may need to adjust their hourly wages if your dine-in services have been restricted. 6. Monitor Your Supply Chain Just as your business is seeing the effects of COVID-19, your supply chain may be suffering as well. Monitor your inventory closely, make sure your distributors are stocking the items you need, and be on the lookout for shipping delays. Shortages and delays may require you to research other sources for your most needed items. 7. Deep Clean Your Business Right now, there is no better time to deep clean your bar or restaurant. If your sales are suffering because of coronavirus restrictions, you can keep your staff busy with a cleaning checklist and ensure your business is safe and sanitary. Educate your employees about the differences between cleaning and sanitizing and pay extra attention to frequently touched surfaces like door handles, table tops, and condiments. Talk to your staff about the importance of hand washing and make sure your hand washing sinks are stocked with plenty of soap and paper towels. Show your customers that safety and cleanliness are important to you by keeping hand sanitizer in plain site at your entrance and checkout stations. Protect your staff and guests by utilizing sneeze guards and cashier shields to prevent the spread of airborne germs. 8. Shut Down Unnecessary Equipment and Lighting You don’t need to keep all your cooking equipment running when you have a simplified menu. Consider limiting your usage to equipment with multiple functions, like combi ovens. If your restaurant is open for takeout and delivery services only, turn off the lights in areas of your business that aren’t being used. 9. Cross-Train Employees When you have a smaller workforce and attendance is unpredictable, you can cope by cross-training your employees to perform multiple tasks. Cooks and dishwashers can be trained to take phone orders while servers can be trained to operate a deep fryer. With a pared-down menu and only the simplest cooking equipment in use, your entire staff can pitch in to prepare meals. 10. Make a Plan for Reducing Food Waste If the coronavirus crisis has caused your sales to drop off, you may be stuck with more food than you need. Establish a food waste plan that helps you to re-purpose ingredients and maximize your current stock. Try to use up your perishable items as quickly as possible and adjust your inventory requirements to line up with your new simplified takeout menu. In order to weather the storm of an unplanned crisis, you must take action to adapt your business as quickly as possible. Consider implementing the steps we've outlined to preserve your sales and maintain continuity.

  • Cleaning, Sanitizing, Disinfecting: What’s the Difference?

    An essential part of running a successful business is maintaining a clean environment. Whether you stay on top of your cleaning by using a cleaning checklist or schedule, ensuring that your location is cleaned regularly can help keep your staff and customers healthy. It’s important to understand the different depths of cleaning to decide what method and practices you should take in your location to slow the spread of diseases and viruses. We’ll be exploring the differences between cleaning, sanitizing, disinfecting, and sterilizing so that you can best incorporate them into your janitorial regimen. *Click here to see the CDC's recommendations for preventing the spread of Coronavirus. Shop All Cleaning Supplies What Is the Difference Between Cleaning and Sanitizing? The main difference between cleaning and sanitizing is that cleaning is the act of clearing debris and deposits on a surface while sanitizing involves killing bacteria after the surface has already been cleared or wiped off. When comparing cleaning vs sanitizing, you’ll want to make sure that cleaning happens first regardless of the surface, and that sanitizing follows depending on the area. Items that come into contact with foods and that are often touched should be sanitized, while locations like hallway floors and windows do not need to be regularly sanitized as they are considered low-risk surfaces. What Is Cleaning? To clean something means to remove all of the visible contaminations on the surface, including dirt, spills, food particles, dust, etc., by washing, brushing, or wiping the area. This process is surface level and does not eliminate germs but can help reduce their numbers. This is expected to be the first step in the cleansing process. Common cleaning products include: Soaps Detergents Vacuums Dusters Degreasers Glass Cleaners What Is Sanitizing? Sanitizing means reducing the number of microorganisms like bacteria, viruses, and fungi on a surface after it has been cleaned. The sanitizer used must reduce the number of bacteria to the level that is deemed safe by public health standards. To meet CDC requirements, sanitizing chemicals must kill 99.999% of the test bacteria in under 30 seconds. Although sanitizing reduces the growth of harmful bacteria, it does not kill all of the viruses on a surface. Sanitizing is meant to be a preventative measure and is an extremely important practice in restaurants, schools, corporate offices, and hospitals. Every surface that comes into contact with food should be sanitized regularly, often several times a day. Disinfect vs Sanitize The difference between sanitizing and disinfecting is based on the number of bacteria each process eliminates. While sanitizing is meant to kill the majority of germs, it cannot make antiviral claims. Disinfecting is more potent than sanitizing and can kill nearly 100% of bacteria, viruses, and fungi while targeting specific disease-carrying microorganisms like the flu virus, norovirus, and coronavirus. Because disinfecting is more intense than sanitizing, disinfectant will often be used in areas with a vulnerable population, such as healthcare facilities and daycare centers. Disinfectant foggers are often used to dispense disinfecting chemicals over large surface areas. Sanitizing would be enough for foodservice items such as tabletops and cutting boards, but a disinfectant would be needed for places like bathrooms and fitness centers. What Is Disinfecting? To disinfect means to kill specific viruses and pathogens on a surface using a disinfectant. These cleaning agents must kill 99.999% of infectious bacteria, viruses, and fungi within a 5-10 minute period. It is recommended to disinfect frequently touched surfaces. Bathrooms should always be disinfected due to the pathogens those surfaces can harbor that can lead to the spread of disease. Common disinfectants include: Bleach Alcohol Chlorine Difference Between Sterilizing and Disinfecting Although the terms are used interchangeably, there are differences between disinfecting and sterilizing. Disinfecting eliminates nearly 100% of viruses and bacteria on surfaces while sterilizing will kill all of the viruses, bacteria, fungi, and bacterial spores on an item. While disinfecting is useful in most settings and on regularly touched surfaces, sterilizing is usually just reserved for instruments used in medical facilities and hospital settings. What Is Sterilizing? To sterilize an item means to completely eradicate microbes on its surface, including bacterial spores, bacteria, viruses, and fungi. Healthcare facilities are highly dependent on the sterilization of foods, medicines, and equipment to prevent infections in wounds and the spread of diseases from patient to patient. A few methods can be used to sterilize products: Chemicals Steam Heat Radiation What Is the Proper Way to Sanitize a Table That Has Been Used for Preparing Food? To properly clean and sanitize a food contact surface, what is the first step? Follow these steps to sanitize a table that has been used for preparing food: Clean the surface of any visible debris. Rinse the surface with soap and clean water. Do not use high-pressure washers that can end up spraying bacteria over a larger area. Sanitize the surface with food-safe sanitizer. Rinse the sanitizer if needed per the chemical’s directions. Allow the surface to air dry for a minimum of 30 seconds to a minute to allow the sanitizer to work. Use this time to implement a clean break if your location requires food prep to be documented in lots and time shifts. Because of how easily bacteria can be transferred to food and cause illness, proper sanitizing practices are highly necessary for restaurant atmospheres. It’s important to use sanitizing methods in your restaurant kitchen to clean tabletops, cutting boards, and utensils to prevent cross-contamination that can cause food poisoning and allergic reactions. What Should You Sanitize? The general rule of sanitation is that if an item comes into contact with food, it should be sanitized. Here are common items that will need to be regularly sanitized in your kitchen: Cutting Boards Worktables Pots and Pans Serving Utensils Countertops Cooking Equipment When to Sanitize Your health inspector will be looking for proper cleaning and sanitizing practices in your restaurant. Follow the steps below to know when you should be sanitizing in your kitchen: Whenever you’re done with a food prep task Whenever you’re switching between food types and ingredients If your task is interrupted, forcing you to walk away from the station Every 4 hours How to Disinfect For frequently touched surfaces, follow these steps to disinfect them properly: Read the label of the disinfectant you plan on using to ensure that you understand the directions for that product. Clean the surface of any visible debris. Rinse the surface with soap and clean water. For doorknobs and handrails, use general-purpose cleansing wipes. Disinfect the surface with your disinfectant by following the directions on the product. Leave the disinfectant on the surface for 3-5 minutes or as long as the product calls for. Rinse the disinfectant off the surface if the product calls for it. What Should You Disinfect? Here are some items in your facility that should be regularly disinfected: Light Switches Door Handles Elevator Buttons Handrails Bathroom Surfaces Faucet Handles Computer Keyboards and Mice Phones When to Disinfect Disinfecting schedules may vary depending on your facility and the number of guests in your establishment. The following are some suggested moments when disinfecting should take place: Once a day at minimum At a higher frequency during cold and flu seasons At a higher frequency during a virus outbreak Whenever bodily fluids are on a surface Do Disinfectant Wipes Kill Viruses? Because disinfectant wipes have shorter dwell times than most disinfectant chemicals, there is concern that they do not have enough time to kill the viruses on a surface. The key to successfully disinfecting a surface is to read the details on the cleaning wipes you choose to use. To confidently target viruses like the norovirus, influenza, rhinovirus, and coronavirus, the CDC advises using disinfectant wipes that contain at least 60% alcohol. Prevent Disease While cleaning, sanitizing, and disinfecting are essential parts of the restaurant food safety guidelines for preventing diseases, there are additional practices that you and your employees can take to maintain a clean and healthy work environment. Here are some disease prevention methods you can implement in your business: Clean visibly soiled surfaces immediately Use hands-free dispensers, water faucets, and trash receptacles Use gloves when cleaning soiled surfaces or during food prep (Do not touch other surfaces during the task) Dispose of cleaning wipes and paper towels used to clean surfaces immediately after completing the task Use clean mop water when switching between rooms or when water is visibly dirty Wash hands for 20 seconds with soap and water after using the restroom, between switching tasks, after sneezing, or touching soiled tissues Keep staff members home when they are sick Avoid touching your mouth, eyes, and nose Cover the mouth and nose with a tissue when sneezing or coughing, then immediately dispose of the tissue CDC Recommendations For Coronavirus At the height of the pandemic, the CDC recommended the following procedures for businesses to guard themselves against COVID-19. Clean frequently touched surfaces multiple times a day with sanitizers or disinfectants. Ensure that you and employees wash their hands with soap and water for 20 seconds, the time it takes to sing “Happy Birthday” twice. If soap is not readily available, use sanitizer that contains 60% alcohol or more and rub your hands together until they feel dry. Do not touch your eyes, mouth, or nose with unwashed hands. Enforce social distancing when possible if COVID-19 is spreading in your community. This may mean closing non-essential businesses or transforming your location to offer pick-up/drive-thru services only. Reduce your staff to essential personnel only. Stay home or keep employees home for 2 weeks if they are exhibiting flu-like symptoms. When comparing the different cleansing practices, the number of bacteria will decrease as you progress from cleaning to disinfecting, to finally being fully eradicated with sterilizing. The only way to ensure that your cleaning program is successful is to provide your staff members with the proper training and guidelines. You may choose to hire a cleaning service for your restaurant to make your business a healthy place for your customers and employees.

  • Restaurant Cleaning Checklist

    Cleaning, sanitizing, and disinfecting are incredibly important in the foodservice industry to prevent cross-contamination and the spread of viruses. But, with so many things to clean in a restaurant, it can be difficult to remember all of the individual cleaning tasks that you need to take care of and how regularly you need to clean your equipment. To lessen the burden, we created this restaurant cleaning checklist that your employees can use to keep track of the cleaning tasks that need to be completed. Pair this commercial kitchen cleaning checklist with our wide selection of restaurant cleaning supplies. Click below for our downloadable restaurant cleaning checklist PDF that your employees can use as they're cleaning. Printable Cleaning Checklist Back-of-House Cleaning Checklist Cleaning the back-of-house area consistently and thoroughly is important for preventing cross-contamination and the spread of bacteria. Use our restaurant kitchen cleaning checklist to find a list of things you should be cleaning in the back-of-house: Daily: Wipe down the walls wherever there are splashes Clean the grill, griddle, range, flattop, and fryer (make sure to get underneath the equipment) Change the foil lining on top of the ranges, grills, and flattops Wipe down other equipment, such as coffee makers, microwaves, toasters, and meat slicers Disinfect prep area surfaces with surface sanitizing chemicals Clean beverage dispenser heads and soda gun tips in soda fountains and soda guns Wash the utensils, smallwares, flatware, and glassware and let them air dry overnight Clean the sinks Wash rags, towels, aprons, and uniforms in the washing machine Refill soap dispensers and replace empty paper towel rolls Sweep walk-in refrigerators and storage areas Take out the trash and recycling Disinfect the waste disposal area and clean the trash cans Sweep and mop the floors with floor care supplies Weekly: Clean ovens, including the walls, door, and racks Remove built-up lime from the sinks and faucets Boil out the deep fryer Wash and sanitize the walk-in refrigerators and freezers Clean any anti-fatigue mats Use drain cleaner on the floor drains Monthly: Wash behind the hot line to prevent clogs Run cleaning and sanitizing chemicals through the coffee or espresso machine to remove built-up grime Clean out and sanitize the ice machine (every 6 months) Clean and sanitize the freezer Clean refrigerator coils to remove dust Empty grease traps Wash walls and ceiling to remove grease buildup Wash vent hoods (every few months) Replace pest traps Front-of-House Cleaning Checklist Having a clean front-of-house area is important because the cleanliness of your dining space affects how your guests perceive your business and whether they choose to become repeat customers. Here is the list of things you need to clean in your front-of-house: Daily: Wipe down the walls if necessary Sanitize the tables Inspect and wipe down the condiments and salt and pepper shakers Wipe down all the counters Clean the seats and benches Run cloth napkins, microfiber cloths, tablecloths, and staff aprons through the washing machine Vacuum the carpets Take out the trash and recycling Clean the interior and exterior of all the trash and recycling bins Sweep and mop the floors Clean and sanitize restroom surfaces Disinfect the toilets Wipe down bathroom sinks Empty out feminine hygiene product bags Take out the bathroom trash Sweep and mop the restroom floors Weekly: Dust and wipe down the light fixtures Wash glass windows and doors Disinfect the door handles Monthly: Dust any decorations or wall art Check the ceiling for cobwebs Wash the walls Using a restaurant cleaning checklist is useful because it helps you stay organized, delegate tasks to your employees, and can create a restaurant cleaning schedule for your staff so you can keep on top of food safety guidelines. By keeping your equipment clean, your food will taste better and you'll increase the lifespan of your kitchen equipment. Additionally, a clean and well-maintained dining space will impact your guests and make them want to come back. In addition to this easy-to-use restaurant sanitation checklist, creating and enforcing a HACCP plan in your restaurant can help keep your space sanitary and safe.

    • Shop Now

    Archives

    Webstaurant TVProduct demonstrations, how-to's, & descriptions ArticlesIn-depth information and tips for running a successful restaurant Buying GuidesTools to help you find the perfect product for your business