HEALTH & SAFETY
GLOVES OFF?
IN KITCHENS ACROSS THE GLOBE, ONE QUESTION REFUSES TO GO AWAY: ARE GLOVES THE ULTIMATE SAFEGUARD OR JUST A FALSE SENSE OF SECURITY?
When it comes to food safety, there’ s one question that seems to pop up again and again in kitchens around the world: Gloves or bare hands? It’ s a debate that continues to stir up strong opinions and heavy debates.
Gloves vs bare hands
In a commercial kitchen, hygiene isn’ t just a priority – it’ s a necessity. Deleane Luzzatto, Trade Marketing Manager for Rebel Safety Gear, explains that the key difference between bare hands and gloves lies in their potential for contamination.
“ Bare hands can transfer bacteria, viruses, and other pathogens to food, even after washing. Gloves reduce the risk when used correctly, especially with ready-to-eat foods, but can spread contamination if worn for too long or used across multiple tasks.”
This means that while gloves are a helpful tool, they should never be relied upon as a substitute for good hygiene practices.
The argument for( and against) gloves
A common misconception in kitchens is that gloves eliminate the need for handwashing altogether.
“ Gloves help prevent contamination when used correctly, but they do not replace handwashing,” says Luzzatto.“ Thorough handwashing is the most reliable way to remove pathogens. Gloves are an added barrier, not a substitute.”
Some tasks in the kitchen clearly require gloves.“ Gloves are essential for ready-to-eat foods, garnishes, baked goods, and allergy-safe preparation,” says Luzzatto.“ Clean, washed hands are acceptable when handling foods that will be cooked, such as raw meat or dough.”
Luzzatto highlights several common mistakes made by kitchen staff that actually increase the risk of contamination when wearing gloves. One frequent error is failing to wash hands before putting gloves on, which traps bacteria inside the glove. Staff also often wear the same gloves for multiple tasks, such as handling raw meat and then moving directly to ready-to-eat foods. Another issue is not changing gloves often enough, especially after contamination or when switching between different food types.
Many workers touch non-food surfaces( like phones, bins, their face or hair, or even doors) while wearing gloves and then return to food preparation. Some rely on gloves as a substitute for proper handwashing, assuming that gloves alone are sufficient protection. Others reuse single-use gloves or remove them and put them back on, which undermines hygiene. Putting gloves on wet hands can also encourage bacterial growth and cause the gloves to break down.
Finally, improper removal of gloves can contaminate clean hands during the process.
Maintaining hygiene standards in a kitchen means being vigilant.“ Gloves should be changed frequently during food preparation to maintain proper safety standards,” explains Luzzatto.
This means they must be replaced between different tasks, such as moving from handling raw meat to preparing vegetables, and after touching any non-food surfaces, including phones, bins, hair, or equipment handles. A fresh pair is also required when switching from raw foods to ready-to-eat items, as well as whenever gloves become torn, dirty, or wet.
Finally, clean hands are essential before wearing a fresh pair, so hands should always be washed first.
Training: the key to success
As any kitchen manager will tell you, proper staff training is crucial, whether gloves are used or not.
“ A common misconception in kitchens is that gloves eliminate the need for handwashing altogether.”
2026 / TRADE & TASTE 123