The Need for a Glove-Use Management System in Retail Foodservice

Published by Food Safety Magazine, this article by food safety experts Hal King, Ph.D., and Barry Michaels explores why gloves alone are not enough to prevent cross-contamination in retail foodservice environments. Readers will learn how improper glove use can increase food safety risks and how to implement a structured glove-use management system—including training, monitoring, and visual controls—to strengthen food safety culture and reduce outbreak risk. Practical guidance is provided on selecting glove types, establishing change frequencies, and integrating glove management into broader food safety management systems.