When should food handlers wear gloves?

Food handlers should wear gloves primarily when handling ready-to-eat foods and when they have cuts or sores on their hands. This practice is essential for preventing the contamination of food that will not be cooked further. Ready-to-eat foods are those that will not undergo any additional cooking processes that would eliminate pathogens. By wearing gloves, food handlers reduce the risk of transferring bacteria or other harmful microorganisms from their hands to the food, thereby protecting consumers' health.

Additionally, wearing gloves when a food handler has cuts or sores on their hands is crucial. Open wounds can harbor bacteria, and if not covered adequately, could lead to foodborne illnesses. Gloves act as a barrier, ensuring that any potential pathogens are contained, thus prioritizing food safety.

Chopping vegetables and cooking raw meat are critical points in food preparation, but these activities do not inherently require the use of gloves unless they are directly related to the handling of ready-to-eat foods or if there are any personal health concerns, such as cuts on the hands. Cleaning the food preparation area also does not necessitate glove use for food safety regarding food handling, although gloves may still be applicable for hygiene purposes.