An introduction from Martin Stone – Global Technical Director, HACCP International
With hand hygiene, or the lack of it, being considered one of the most important contributing factors in food poisoning incidents, gloves play a very important part in many food handling processes and are a vital tool in controlling food safety risk. Gloves can provide an important physical barrier between a food handler and the food to be consumed. By extension, they serve to protect the food business, its customers, and its reputation. That alone should make product selection an important purchasing decision!
A ‘food-safe’ glove is not just about food contact material (e.g. EU1935) – too many buyers only look to this characteristic. Obviously, the material itself is a major component but others matters are vital too. Relying on material qualities alone is a start – but it’s just not sufficient in such key products. There are many characteristics to be considered when assessing what type, and which make, of glove is appropriate for what task. HACCP Internationals’ white paper on the subject will be useful in this.
HACCP International’s certification requires much broader compliance and considers those additional characteristics described in the white paper through the evaluation process. Gloves carrying the HACCP International certification mark are fit for purpose in every respect. As we say in our advertisements ‘No ifs, no buts!’ It is either totally fit for purpose or it isn’t!’
Karen Constable and Heloise Lam at HACCP International are to be commended for their work on this white paper – we are proud to have them on staff. A world first and valuable reference document for everyone in the industry.