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1)Our hands acts as a transport/vehicle for bacteria and germs to get in our foods. (True or False?)

2)What is the temperature danger zone range?

3)There a two important aspect in hand washing. (True or False?)

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1) What have you learnt?

2) How will you apply to your workplace?

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Gloves provide an additional barrier between bare hands and food. Therefore, the use of gloves helps to reduce the transfer of germs from hands to food, if they are used properly.

However, the use of gloves does not replace proper hand washing. Dirty hands will contaminate the gloves. Hence, proper washing of hands should be done before donning a fresh pair of gloves.

Gloves should also be changed frequently as they can become contaminated as easily as our hands and can similarly act as vehicles to transfer germs to food. Gloves can also be damaged easily, and small holes may form during usage. As such, it is important to change to a fresh pair of gloves frequently, particularly when switching between tasks (e.g. after handling raw food, money or garbage, or touching exposed skin, nose or eyes). Gloves used for food preparation should also not be used for other tasks.

Notwithstanding, there may be instances when the use of gloves may pose safety risks and/or are not practical. These include the preparation of machine-pressed sugarcane juice, clapping of roti prata and moulding of sushi:

(i) Handling of sugarcane for mechanical juicing

Gloves may get trapped in the juicer machine and food handlers may not be able to extricate their hand in time, posing an occupational safety risk for food handlers.

In addition, there is minimal duration for bacterial growth or toxin formation and the food safety risk is relatively low as sugarcane juice is generally chilled with ice and/or consumed instantly after juicing.

(ii) Clapping of roti prata

Due to the hot and oily texture of prata, it is not practical for food handlers to don gloves.

The momentary act of clapping of the prata immediately after cooking is unlikely to result in significant microbial contamination.

In addition, prata is generally consumed when it is hot or in a relatively short period of time after it is cooked. Hence, there is minimal duration for bacterial growth or toxin formation and the food safety risk is relatively low.

The prata should be clapped immediately after frying while the prata is hot, and done by the food handler preparing the prata as he/she would have washed his/her hands before preparing the food.

Most sushi restaurant chains use machines to shape the sushi rice. However, in cases where the sushi is moulded or rolled by hand, it is not practical for food handlers to don gloves while doing so due to the stickiness of sushi rice.

After preparation, sushi is generally displayed in chillers. As such, there is minimal duration for bacterial growth or toxin formation and the food safety risk is relatively low. Food handlers are required to ensure that food is kept out of the "temperature danger zone".

Hence, it is important for proper hand washing to be done before preparing any food. This applies to all types of food preparation, and regardless of whether gloves are used.

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Singapore Goverment Singapore Food Agency

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Gloves provide an additional barrier between bare hands and food. Therefore, the use of gloves helps to reduce the transfer of germs from hands to food, if they are used properly. However, the use of gloves does not replace proper hand washing. Dirty hands will contaminate the gloves.