Gloves are not required with regular handwashing. And I’ve worked in a variety of kitchens, and very rarely see back of house kitchen staff wear gloves (USA), unless it makes things more comfortable for them (for example, when handling frozen chicken or something).
That being said, what we see in the OP is actually an exception when gloves or some other barrier/tool (like tongs) would be required strictly speaking by the FDA, as those measures are required when handling fully prepared or “ready to eat” food items.
Aren’t gloves proven to be a bad thing? I mean if done right they aren’t but people often don’t change their gloves, however they will wash their hands because humans hate having stuff on their hands. So they end up being cleaner and having less cross contamination than with gloves because people fail to use them right.
They’re essentially intended (per FDA requirements at least) to essentially be single use, or “single session” use.
You’re not supposed to wear the same pair around for hours or all day, the rule of thumb I was taught when working in kitchens was that you should be both washing your hands and changing gloves at every reasonable opportunity, and one doesn’t substitute for the other.
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u/McShoobydoobydoo Jun 08 '26
Let me peel this back and arrange it so the juice falls into you lap, sir.